Southern fried catfish is a summer staple that is right up there with boiled crawfish and BBQ. You will find it at parties, cookouts, and Sunday dinners. Today you are going to learn how to make delicious fried catfish.
Before we get into the ingredients, you will need some oil for frying. I usually go with vegetable oil because that is what I grew up on, but canola oil will work as well.
You will also need either a deep fryer or a large frying pan. I’m partial to my T-Fal deep fryer with oil filtration. With a deep fryer, you don’t make a mess on your stovetop and can better control the temperature. It’s a must-have if you want to indulge in the occasional fried food.
Ingredients
- 4 catfish filets – 2-3 oz
- cornmeal
- flour
- Louisiana Fish Fry Mix
- season salt
- pepper
Prep
If you can, I suggest getting fresh filets from your local seafood market. By going with fresh, you don’t have any prep for your fish. If you have frozen filets, place them in the fridge overnight to defrost.
I listed 2-3 oz filets because I feel that gives you the best-tasting fish. Bigger and thicker filets start to have a more fishy taste to them. Some folks even say they taste like mud! With the smaller filets, you’ll get a better breading to fish ratio and in my opinion the best tasting catfish.
To make the breading, grab a large bowl or plastic container. Add in a half cup of cornmeal, a half cup of flour, and a quarter cup of Louisiana Fish Fry Mix. Next, add a tablespoon of season salt and pepper.
A quick word on the fish fry mix. You can sub out your favorite brand or what you have available at your local grocery store. Louisiana is a pretty big name, so you should be able to find it. I’ve used it for years and live by it.
However, if you prefer to completely make your own mix, you can nix it altogether. In place of the fish fry mix, add a teaspoon of garlic powder, onion powder, and paprika. If you want a spicier mix, add in a half teaspoon of red pepper.
Once you have all of your seasonings in the mixing bowl, grab a whisk and give it a good stir. You want the seasonings as blended as possible so your fish is covered in flavor.
How To Cook Southern Fried Catfish
Set your deep fryer to 350 degrees or your stovetop burner to medium-high heat. While your oil is heating up, you can begin dredging your catfish.
For filets, I don’t use any type of wash. The fish is usually moist enough to hold a good amount of breading. Simply drag your catfish through the breading and make sure it is good and coated. Set aside on a plate and repeat the process.
Once all of the filets are breaded and the oil comes to temp, it’s time to drop them. When dropping fish into hot oil, grab the filet by the end, and gently lay it in. This will prevent splashback and a nasty burn.
I would avoid placing the catfish into the fry basket out of the oil. This will often cause the fish to stick to the basket. While this can be done with smaller proteins like shrimp or chicken nuggets, it doesn’t work well with larger portions like catfish filets.
Let the catfish fry for 1-2 minutes without interruption. This will allow the breading to bind to the fish. After 2 minutes, gently shake the fry basket to get the filets moving around. We are trying to make sure they cook evenly.
If you are frying on the stovetop, don’t shake the pan! Instead, flip the catfish over after about 2 minutes. Keep a close eye on it as it will likely cook faster than a deep fryer.
The catfish should be done in 4 to 6 minutes, depending on the size of your filets. A sure sign that the fish is almost done is when it begins floating. Lift the basket out of the grease and check for firmness. If the fish feels solid, it’s done!
What Goes With Southern Fried Catfish?
If there is one thing you have to have with Southern fried catfish, it’s hushpuppies. These southern favorites are a prerequisite for a fish fry. You can find them at many supermarkets if you don’t want to make your own.
You can’t go wrong with French fries either. Hey, you are already indulging at this point, you might as well go all in! Most fish houses across the South automatically put fries with fried fish, so why not follow their lead?
Another side that is often paired with catfish in fish houses is coleslaw. If you are looking for a good coleslaw recipe, check out my creamy coleslaw recipe. The sweet and creamy slaw offers a nice contrast to the crispy fried fish.
Other Southern sides also go great with catfish, such as turnip greens, mac and cheese, and potato salad. If it goes with fried chicken, it will probably go with fried fish as well.
Condiments
Fried catfish is amazing by itself, but it’s even better with condiments. Ketchup is a good start. I grew up eating ketchup on my fish, but lately, I’ve been branching out into other options.
My new favorite is cocktail sauce, which is basically just jazzed-up ketchup. Not very adventurous of me, I know. I do like to walk on the wild side with some hot sauce though! Louisiana, Crystal’s, and Sriracha are my personal favorites.
Another classic condiment for catfish is tartar sauce. I’m not personally a fan, but it is extremely popular.
You now have all the knowledge you need to kick off your first fish fry! Next up we’ll be looking at some grilled fish options! And if you want to create an amazing family dinner for your family, check out my Ultimate Southern Sunday dinner ideas guide.
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[…] prep, we need to mix together our dredge and egg wash. This is the same dredge I used in my fried catfish and fried shrimp recipes. It is a versatile mix that works for numerous fried seafood […]