Crispy Cornmeal Fried Catfish
A Southern classic, this crispy cornmeal fried catfish offers a perfect blend of textures and flavors. Easy to prepare and deeply satisfying.
Equipment
- 1 large skillet
- 1 mixing bowls for coating mixtures
- 1 tongs for handling hot fish
Ingredients
Fish
- 4 catfish fillets
Coating
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
Egg Wash
- 2 large eggs
- 1/4 cup milk
For Frying
- Vegetable oil for frying
Instructions
Preparation
- Rinse the catfish fillets under cold water and pat them dry with paper towels. Season them with salt and pepper on both sides.
- In a shallow dish, combine cornmeal, flour, salt, and pepper. In another bowl, whisk together eggs and milk until well combined.
- Dip each fillet into the egg mixture, ensuring it's fully coated, then dredge in the cornmeal mixture. Press gently to adhere the coating.
Frying
- In a large skillet, heat vegetable oil to 350°F. Use enough oil to allow the fish to float while frying.
- Carefully place the coated fillets into the hot oil, frying in batches. Cook each side for about 4-5 minutes or until golden brown and crispy.
- Remove the fish from the skillet and drain on paper towels to remove excess oil.
Serving
- Serve the fried catfish hot with your choice of Southern sides like coleslaw or hush puppies.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Notes
Pro Tips: Maintain the oil temperature at 350°F for an even fry and to prevent greasiness. Let the coated fish rest before frying to ensure the coating sticks.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Add spices like cayenne for extra heat.
How to Serve: Serve with coleslaw, hush puppies, or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispness.
Make-Ahead Tips: Coat the fish in advance and store in the fridge until ready to fry.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Add spices like cayenne for extra heat.
How to Serve: Serve with coleslaw, hush puppies, or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispness.
Make-Ahead Tips: Coat the fish in advance and store in the fridge until ready to fry.