SOULFOOD RECIPE : FRIED CATFISH
This is the fried catfish recipe from my Mississippi family. I coat the fish in a seasoned cornmeal mixture and fry them until they achieve a golden exterior while remaining tender inside. My family has fried more fish than I can remember, so believe me when I say this recipe is the only one you will ever require. Accompanied by hush puppies, hot sauce, and remoulade, this recipe is as authentic as it can be.
This is the fried catfish recipe from my Mississippi family. I coat the fish in a seasoned cornmeal mixture and fry them until they achieve a golden exterior while remaining tender inside. My family has fried more fish than I can remember, so believe me when I say this recipe is the only one you will ever require. Accompanied by hush puppies, hot sauce, and remoulade, this recipe is as authentic as it can be.
Dredge the Catfish
Catfish fillet in egg batter in a glass bowl
Step 1: Shake up your cornmeal, flour, and all the seasonings (salt, pepper, cayenne, lemon pepper, and paprika) in a brown bag or zip-top bag.
Eggs and hot sauce in a white bowl on countertop
Step 2: Next, whip those eggs and hot sauce together a large shallow dish.
Step 3: Provide each catfish fillet with a thorough egg bath.
Catfish being dredged in cornmeal on the countertop
Step 4: Next, coat them in the seasoned batter. Allow them to rest on a baking sheet. Place the catfish in the refrigerator for 10-15 minutes.
Fry it up
Catfish being fried in hot oil in a pot
Step 5: Heat your oil (approximately 4 inches deep) in a Dutch oven, pot, or deep fryer over medium-high heat until it reaches 350 – 375 F (170 C to 190 C). Fry in batches until they are golden brown.
Draining fried catfish on a wire rack with paper towels underneath
Step 6: Remove and allow the excess oil to drain on racks or paper towels. Let it rest for at least 5 minutes before serving.
Deep fried catfish with hush puppies on a white surface, garnished with lemon wedges and parsley
Fried Catfish Recipe
This traditional southern fried catfish recipe is coated in a perfectly seasoned and spiced cornmeal breading and fried until golden brown and tender.
Notes
How to Store and Reheat
Fridge: Ensure that your Southern fried catfish is stored in an airtight container or a ziploc bag. It will remain fresh for approximately 2 days.
Freezer: If you wish to preserve your fish for an extended period, you can freeze the leftovers for up to a month.
Reheating: Allow the catfish to reach room temperature while preheating the oven to 350 degrees. Arrange the catfish on a baking sheet and bake for 10-15 minutes (or until thoroughly heated). You may use either the oven or the air fryer to maintain that crispy exterior.
Ingredient Substitutions
Catfish Fillets: Opt for fresh farm-raised fillets, which are commonly found in most grocery stores! You can also choose whole catfish steaks or nuggets. If fresh options are unavailable, frozen varieties work well too!
Yellow Cornmeal: Select fine cornmeal to prevent the grit from becoming too tough to chew.
All-Purpose Flour: Substitute all-purpose flour with a gluten-free flour at a 1:1 ratio if necessary.
Salt: In the past, we used seasoned salt, but I find that kosher salt provides more flexibility in creating my own spice blend.
Cayenne Pepper: You may reduce the amount if desired. If cayenne is unavailable, a few red pepper flakes will suffice.
Paprika: I prefer smoked paprika. If you don’t have smoked, regular paprika will do.
Large Eggs: If you run out of eggs, buttermilk can be used as a suitable alternative.
Hot Sauce: You may omit this if you prefer a milder flavor.
Oil: Any neutral oil such as vegetable, peanut, or canola is suitable here. These oils have high smoke points, preventing them from burning at elevated temperatures. Avoid using olive oil, as it is not appropriate for this recipe.
Recipe Tips
Fresh is Best: Steer clear of any fish that emits a fishy odor. Fresh catfish should have the scent of clean water and feel firm. Trust me, a foul odor indicates old, unpalatable fish, and it tastes just as unpleasant as it smells.
Pat it Dry: Prior to dredging, use paper towels to gently pat the catfish, removing as much excess moisture as possible. This step is crucial for achieving an ideal crispy coating.
Shake it Off and Let it Set: Once you have dredged the fish, ensure to shake off any surplus batter and allow it to rest so that it does not detach during frying.
Heat it Up: The optimal frying temperature ranges from 350 to 375 degrees Fahrenheit. If the temperature is insufficient, the fish will absorb oil and become soggy. Conversely, if the temperature is excessively high, the crust may burn before the fish is fully cooked.
Don’t Overcrowd the Oil: Fry the fish in batches to maintain the oil's temperature, preventing sogginess. A deep fryer is excellent for deep-frying catfish, while a cast iron skillet is a superb choice for pan-frying.
Drain on a Wire Rack: Place a baking sheet lined with paper towels beneath the wire rack to absorb any dripping grease. This will help maintain the crispiness of the fish.
Serve Right Away: It is essential not to let the fish sit for too long. The best time to serve is within 5 to 10 minutes after frying, while it is still hot and exceptionally crunchy.
A nice simple and delicious soulfood recipe to try !
Soul Food Recipe INGREDIENTS:
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.
2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving...and the soulfood recipe of catfish is ready to serve...nice ! Enjoy it !
Soulfood-recipes:delicious-sweet-potato-pie
Soul Food Recipe INGREDIENTS:
- 2 pounds catfish fillets -- 1/2 inch thick
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cracker meal or coarsely crushed unsalted crackers
- 1 cup vegetable oil
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.
2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving...and the soulfood recipe of catfish is ready to serve...nice ! Enjoy it !
Soulfood-recipes:delicious-sweet-potato-pie
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