Classic Southern Fried Catfish
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Is there anything more quintessentially Southern than fried catfish? This Southern fried catfish is a classic Southern dish that is simple to make and incredibly delicious. It is made by dredging catfish fillets in a seasoned cornmeal and flour mixture, then deep-frying them until golden and crispy.
The catfish is then served with tartar sauce or lemon wedges for a classic Southern flavor. This dish is perfectly served with hush puppies, french fries, and coleslaw to make a traditional Southern meal.
This recipe is simple and straightforward, but the end result is nothing short of delicious.
So grab your frying pan and get ready to enjoy some of the best catfish you’ve ever tasted!
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Why do I love Classic Southern Fried Catfish?
This recipe is the perfect combination of salty, crispy, and juicy. The catfish fillets are dredged in a seasoned flour mixture and then fried to perfection.
The end result is a golden brown catfish that is crunchy on the outside and flaky on the inside. Serve it with some hush puppies and coleslaw, and you’ve got yourself a true Southern feast!
If you’re looking for a catfish recipe that is sure to please, look no further than Classic Southern Fried Catfish. This dish is simple to make and absolutely delicious. So fire up the fryer and get cooking!
What does catfish taste like?
Catfish has a fairly mild fish flavor, unlike other varieties of fish. It has a sweet taste to it that pairs perfectly with the breading.
What is the best oil for frying?
To get the perfect crispy breading, fry the catfish with vegetable oil, canola oil, or peanut oil. You could also get away with using avocado oil if frying on the stovetop.
Can you use other fish besides catfish?
Sure! This recipe will work for bass, snapper, or perch with great results. You’ll need to follow the same directions no matter which fish you choose.
What do you serve with southern fried catfish?
- Macaroni and Cheese
- Pasta Salad
- Potato Salad
- Baked Beans
- Potato Chips
- French Fries (think fish and chips)
- Coleslaw
- Hot Sauce
- Tartar Sauce
- Cocktail Sauce
Classic Southern Fried Catfish Tips
- The key to any good fried catfish is a light and crispy coating. To achieve this, be sure to use a light hand when dredging the catfish in the flour mixture.
- Also, be sure to fry the catfish in batches so that the oil stays hot. This will help to ensure that the catfish cooks evenly and comes out nice and crispy.
- Finally, don’t forget the hush puppies! These little fried balls of cornmeal are the perfect side dish for catfish. Serve them up with some coleslaw and you’ve got yourself a true Southern feast!
Ingredients:
- Catfish fillets
- Yellow cornmeal
- All-purpose flour
- Garlic powder
- Onion powder
- Accent seasoning
- Creole seasoning
- Lemon pepper seasoning
- Powdered crab boil seasoning
- Oil for frying
How to Make Classic Southern Fried Catfish:
Step 1. Add the cornmeal, flour, garlic powder, onion powder, accent seasoning, creole seasoning, lemon pepper seasoning, and crab boil seasoning to a mixing bowl and stir to combine well.
Step 2. Heat the oil in a skillet over medium-high heat.
Step 3. Dredge the fish well in the coating.
Fry for 4-5 minutes on each side until cooked through.
Step 4. Drain on a paper towel-lined plate before serving.
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Classic Southern Fried Catfish
Ingredients
- 2 lbs. Catfish fillets
- 1 ½ C. Yellow cornmeal
- 1 tsp. All-purpose flour
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Accent seasoning
- 2 tsp. Creole seasoning
- ½ tsp. Lemon pepper seasoning
- ½ tsp. Powdered crab boil seasoning
- Oil for frying
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Instructions
- Add the cornmeal, flour, garlic powder, onion powder, accent seasoning, creole seasoning, lemon pepper seasoning, and crab boil seasoning to a mixing bowl and stir to combine well.
- Heat the oil in a skillet over medium-high heat.
- Dredge the fish well in the coating and fry for 4-5 minutes on each side until cooked through.
- Drain on a paper towel-lined plate before serving.
- Enjoy!
Nutrition
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Classic Southern Fried Catfish Variations
- One variation of this dish is to use cornmeal in the dredging mixture instead of flour. This will give the catfish a slightly different flavor and texture.
- Another variation is to add some Old Bay seasoning to the dredging mixture. This will give the catfish a nice, crispy coating with a bit of a kick.
- Finally, you could try frying the catfish in peanut oil for a different flavor. This will give the catfish a nutty flavor that is delicious.
How can I keep catfish warm while frying multiple batches?
Put the catfish in a casserole dish or baking pan lined with paper towels to catch any excess oil. Heat the oven to 200 degrees, and it will keep the fish warm while making more batches.
How to store leftovers?
Refrigerate in an airtight container for up to 3 days.
How to reheat?
Heat in an oven at 375 degrees for 8–12 minutes, or until it’s hot.
More Seafood Recipes:
Lemon Pepper Fried Fish – Crispy and flavorful!
Blackened Catfish with Crawfish Etouffee – Impressive seafood dish!
Crawfish Bread – It’s an incredible seafood appetizer for any occasion.
British Beer Battered Fish & Chips – All I can say is YUM!
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This catfish was very good. The coating was perfect. Definitely will make again.