Appetizer & Dessert

Fried Catfish Recipe – Easy Meals To Cook

Name: Fried Catfish Recipe – Easy Meals To Cook
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup whole milk or tangy buttermilk for soaking: I prefer buttermilk for its acidity, which tenderizes the fish beautifully.; 1/2 teaspoon onion powder: This adds a savory note that perfectly balances the other flavors.; 1/4 teaspoon ground celery seed: A little goes a long way. Its unique flavor brightens the dish.; 1/2 cup all-purpose flour: Essential for layering on that crunchy exterior.; 1 teaspoon freshly ground black pepper: Freshly ground provides that extra kick.; Neutral oil for frying: Peanut oil is my top choice for its high smoke point and slight nuttiness.; 1 teaspoon garlic powder: Because who doesn’t love garlic?; Salt, to taste: Always season your food; it brings everything together.; 3/4 cup finely ground cornmeal: This must be finely ground for the ideal texture. Coarse cornmeal won’t give you that perfect crunch.; 1 teaspoon smoked paprika: This will add a subtle smoky depth that’s simply irresistible.; 1/2 teaspoon cayenne pepper: This brings the heat, so adjust to suit your taste.; 4 to 6 catfish fillets, totaling about 1 to 2 pounds: Fresh is best, so try finding them at your local market.

Kelly Blackford August 12, 2025

Servings: 4 Total Time: 30 mins Difficulty: Intermediate

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When I think of a dish that embodies comfort and tradition, fried catfish always comes to mind. It’s that one meal that feels like a warm hug on a cool evening.

And if you’re contemplating what to serve with it, consider the classics: creamy coleslaw, cornbread, or a tangy tartar sauce. These complements elevate the experience and make it a feast worth remembering.

Why This Recipe is Great for You

Fried catfish isn’t just a meal; it’s an experience steeped in Southern culture. Growing up, my family often gathered around the dinner table to share stories while indulging in this crispy, flaky fish. What makes this recipe particularly appealing is its simplicity, flavor, and the joy of cooking it. I want to share with you the way I infuse my personality into this dish. Not only does it satisfy your palate, but it also fills your heart with warmth and nostalgia.

Since catfish is widely available and budget-friendly, it makes this recipe accessible to everyone. The ingredients are easy to source, and each one plays a crucial role in crafting that golden crust and flavorful bite.

Let me take you through my approach to frying catfish—the ingredients I use, how I prepare them, and a few insights I’ve gathered over the years. Each step is designed to guide you toward achieving the best results, whether you’re a seasoned chef or a fresh-faced novice in the kitchen.

Ingredients List

Here’s what you’ll need to create this scrumptious dish:

1 cup whole milk or tangy buttermilk for soaking: I prefer buttermilk for its acidity, which tenderizes the fish beautifully.
1/2 teaspoon onion powder: This adds a savory note that perfectly balances the other flavors.
1/4 teaspoon ground celery seed: A little goes a long way. Its unique flavor brightens the dish.
1/2 cup all-purpose flour: Essential for layering on that crunchy exterior.
1 teaspoon freshly ground black pepper: Freshly ground provides that extra kick.
Neutral oil for frying: Peanut oil is my top choice for its high smoke point and slight nuttiness.
1 teaspoon garlic powder: Because who doesn’t love garlic?
Salt, to taste: Always season your food; it brings everything together.
3/4 cup finely ground cornmeal: This must be finely ground for the ideal texture. Coarse cornmeal won’t give you that perfect crunch.
1 teaspoon smoked paprika: This will add a subtle smoky depth that’s simply irresistible.
1/2 teaspoon cayenne pepper: This brings the heat, so adjust to suit your taste.
4 to 6 catfish fillets, totaling about 1 to 2 pounds: Fresh is best, so try finding them at your local market.

How to Make Fried Catfish

Now, let’s get down to the nitty-gritty—frying the catfish. I’ll break this down into simple steps that make the process easy to follow.

Step 1: Soak the Catfish

Start by soaking your catfish fillets in the milk or buttermilk. I like to do this for at least 30 minutes. This not only infuses moisture but also enhances the flavor. If you’re using buttermilk, the acidity helps break down protein, making the fish tender and juicy. Trust me, this step is crucial!

Step 2: Prepare the Coating

While the catfish is soaking, you can make your coating mixture. In a large bowl, combine the flour, cornmeal, onion powder, garlic powder, smoked paprika, cayenne pepper, and freshly ground black pepper. Whisk these together until they are evenly distributed. The seasoning should be a bit more potent than you might think – remember, it’s the breading that gives the fish its character.

Step 3: Heat the Oil

In a cast-iron skillet or heavy-duty pan, pour in enough peanut oil until it’s about 1 inch deep. Heat the oil over medium-high heat until it shimmers. You can check if it’s hot enough by dropping a small amount of the coating mixture into the oil; it should sizzle upon contact.

Step 4: Bread the Catfish

Once your oil is hot, take your fillets out of the buttermilk, allowing the excess to drip off. Dredge them in the coating mixture, pressing gently to ensure it adheres well. Make sure each piece is well-coated—it’s what makes the crunch!

Step 5: Fry the Fillets

Carefully lower the coated catfish into the hot oil, a few at a time, depending on the pan size. Fry for about 5-7 minutes on one side until golden brown. Flip them over and repeat on the other side. Be careful not to overcrowd the pan; this can lead to uneven cooking and sogginess.

Step 6: Drain and Serve

Once they’re golden and delicious, remove the fillets and let them drain on a wire rack or paper towels to absorb any excess oil. This is important; you want them crispy and not greasy!

Recipe Notes

Let’s break down some of these ingredients a bit more:

Catfish: A mild fish that holds up well during frying. Buying it fresh ensures a tender bite.
Buttermilk: Beyond tenderizing, it adds a subtle tang that pairs beautifully with fried fish.
Cornmeal: It gives that extra crunch that you crave. Using fine cornmeal gives a lighter texture, which is ideal.
Smoked Paprika: A twist that elevates the dish, giving that hint of smoke without overwhelming the taste buds.
Cayenne Pepper: Adjust according to your tolerance for spice; it can elevate the dish without becoming overpowering.

Recipe Variations

Fried catfish is incredibly versatile. Here are a few ways you can switch things up:

Spicy Version: Add more cayenne or diced jalapeños to the batter for an extra kick.
Herb Infusion: Mix in dried herbs like thyme or oregano into the coating for a fresh flavor.
Cornmeal Alternatives: Try replacing some cornmeal with crushed pork rinds for a low-carb option.
Pan-Seared: For a healthier take, skip the frying and pan-sear the fillets with a little olive oil.

Conclusion

There you have it—a fried catfish recipe that’s not only simple but also delightful in all its crispy glory. As you prepare this dish, remember that it’s about embracing the process. Cooking is an art form, and each ingredient contributes to the final masterpiece you create.

Collecting friends and family around the table to share this dish fuels warmth and love, making every bite taste even better. So roll up your sleeves, gather those ingredients, and get ready to impress. Trust me, your taste buds will thank you!

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Fried Catfish Recipe – Easy Meals To Cook

Author: Kelly Blackford Cuisine: American Courses: Appetizer & Dessert

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 1318 kcal

Best Season: Suitable throughout the year

Description

When I think of a dish that embodies comfort and tradition, fried catfish always comes to mind. It's that one meal that feels like a warm hug on a cool evening.