Crispy, golden, and seasoned to perfection, this Southern fried catfish is the ultimate comfort meal. With a flavorful cornmeal crust and tender, flaky fish inside, it’s a classic that never goes out of style. Serve it up with coleslaw, hush puppies, or fries for a meal everyone will crave.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh catfish filets | 2 lbs |
| Yellow cornmeal | 1 ½ cups |
| All-purpose flour | 1 tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Accent | 1 tsp |
| Creole seasoning or seasoned salt | 2 tsp |
| Lemon pepper | ½ tsp |
| Dry crab boil (optional) | ½ tsp |
| Canola oil (for frying) | As needed |
Instructions
-
Prepare the Coating
In a shallow dish, combine the cornmeal, flour, and all seasonings. Mix everything thoroughly to create a flavorful coating for the fish. -
Heat the Oil
Pour canola oil into a deep fryer or a cast-iron skillet and heat it to about 350°F (175°C). The oil should be hot enough to sizzle when you drop a small bit of cornmeal in. -
Coat the Fish
Dredge each catfish filet in the cornmeal mixture, making sure both sides are evenly coated. Gently shake off any extra coating before frying. -
Fry Until Crispy
Place the coated fish into the hot oil and fry for about 3–5 minutes per side, or until it turns golden brown and crispy. If deep frying, cook for 3–5 minutes total. -
Drain and Serve
Transfer the cooked fish onto paper towels to absorb excess oil.
Serve hot with lemon wedges or your favorite dipping sauce for a true Southern-style feast!
