Description
This Fried Catfish recipe delivers crispy, flavorful catfish fillets coated in a zesty cornmeal and spice breading, then deep-fried to golden perfection. Perfectly seasoned and served with lemon wedges, tartar sauce, and hot sauce, it's a classic Southern favorite that's easy to prepare in under 40 minutes.
Ingredients
Coating Mix
- 1 1/2 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 2 1/2-3 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp lemon pepper
- 1/2 tsp cayenne pepper (adjust to taste)
Egg Wash
- 2 large eggs
- 2 tsp hot sauce
Catfish and Serving
- 1 lb catfish fillets (patted dry, cut into smaller pieces if desired)
- lemon wedges (for serving)
- tartar sauce (for serving)
- hot sauce (for serving)
Instructions
- Prepare the Coating Mix: In a brown paper bag or a large ziploc bag, combine the fine yellow cornmeal, all-purpose flour, seasoned salt, black pepper, smoked paprika, lemon pepper, and cayenne pepper. Shake well to evenly blend the dry ingredients.
- Make the Egg Wash: In a deep pie plate or large shallow bowl, whisk together the two large eggs and hot sauce until fully combined to create a spicy egg wash.
- Coat the Catfish: Dip each catfish fillet into the egg wash, making sure both sides are coated. Then place the fillet into the cornmeal mixture inside the bag, seal, and shake liberally to coat all sides well. Shake off any excess breading and arrange the coated fillets on a parchment-lined baking sheet. Repeat for all fillets.
- Rest the Coated Fish: Allow the breaded fish to sit for 10-15 minutes. This helps the coating adhere better and improves the crispiness during frying.
- Heat the Oil: Pour about 4 inches of oil into a large Dutch oven, pot, or deep fryer. Heat the oil over medium-high heat until it reaches approximately 350-360°F (175-182°C), ideal for deep frying.
- Fry the Catfish: Working in batches to avoid overcrowding, carefully lower a few fillets into the hot oil. Fry each side for about 2-5 minutes depending on the size until they turn golden brown and crispy. Use tongs to flip the fillets gently halfway through cooking.
- Drain the Fried Fish: Remove the cooked catfish from the oil and place on a wire rack set over a baking sheet lined with paper towels to drain excess oil and keep the crust crispy.
- Serve: Let the fried catfish cool for 5-10 minutes. Serve with lemon wedges, hot sauce on the side, tartar sauce, and optional hush puppies with a garnish of fresh parsley for a complete Southern-style meal.
Notes
- Adjust cayenne pepper to your preferred heat level or omit for milder flavor.
- Pat catfish dry to ensure the coating sticks properly and fries crisp.
- Do not overcrowd the frying pot to maintain oil temperature and achieve even frying.
- Use a thermometer to monitor oil temperature for best frying results.
- Allow fish to rest after coating to improve breading adhesion.
- Serve immediately for best texture and flavor.