Southern Fried Catfish

Southern Fried Fish is golden brown on the outside, flaky and delicious on the inside, and an icon of Southern cooking.  

BEST FRIED CATFISH

My fried catfish recipe is made with seasoned filets, coated with seasoned self-rising cornmeal, and deep fried until golden brown.

To my delight, my oldest grandson, Elijah, called me last week and asked if he could bring me some catfish to the house so we could have a fish fry.  

The answer is always yes when it comes to my grandchildren asking me to make them something, and this time was no different.  Southern Fried Catfish- who can resist?

There are two rules in my house when frying catfish.  One is the oil is hot enough to light a match when tossed in the oil. Two, NEVER stir the catfish while frying.  

This cools down the oil and causes the fish to hold the oil and be greasing.  As for the breading, we use simple ingredients- a cornmeal mix and plenty of salt.

The basic truth here in Texas is that Southern Fried Catfish is an icon of Southern cooking.  

There may be some discrepancies on how to fry and bread catfish, but there are no discrepancies on it being a Southern classic.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR SOUTHERN FRIED CATFISH

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Southern Fried Catfish and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS TO MAKE THE BEST SOUTHERN FRIED CATFISH

Have all the catfish fillets salted and ready for coating before starting to fry. This will help with not being distracted and possibly burning the catfish. 

Salt amount.  The salt and cornmeal amount may vary according to the size of your filets.  Feel free to adjust to your liking.

The breading should be cornmeal and a little flour.  If I have self-rising cornmeal, the flour is already in the mix.  If I don't, I add the flour to the cornmeal, baking powder, and salt.  The addition of the flour helps make the breading stick better.  

Coat the catfish fillets with the self-rishing cornmeal on each catfish filet and lay on a sheet pan.  Then, go back, grab the first coated catfish filet, and dredge in the self-rising cornmeal again.  This is like double coating the catfish filet, producing a golden, crispy, crunchy crust.

If the Crisco becomes too low to fry the catfish filet, add additional Crisco between cooking 4-6 at a time. (I usually have to add more Crisco after I cook 2 batches of catfish fillets.) Bring the Crisco back up to 350 degrees F. before adding another batch of catfish to the hot Crisco. 

Avoid turning over the catfish fillets if the hot Crisco covers the catfish fillets or stirring the hot Crisco while the catfish fillets cook. If the hot Crisco does not cover the catfish fillets while frying, try only turning the catfish fillets once. Turning and stirring will cause the hot Crisco to cool down too much and the catfish to not cook properly.

WHAT YOU NEED TO PREPARE SOUTHERN FRIED CATFISH

Large cast iron skillet or a heavy bottom Dutch oven

Slotted spoon or spider laddle

Rimmed sheet pan

Papper towels

5 lbs. catfish fillets, washed and patted dry

2 tablespoons salt
2-3 cups yellow self-rising cornmeal mix
Crisco shortening

HOW TO PREPARE SOUTHERN FRIED CATFISH

Lay catfish fillets on a sheet pan and generously salt on each side; set aside. 

In a bowl, pour the cornmeal mixture in and add. If you are using the old bay seasoning, add it now.  Place a few of the salted catfish and coat them well.  

Lay them on a clean sheet pan.  Finish coating all the catfish.
 
In a large, deep-sided cast iron skillet or a heavy-duty pot, pour enough oil to come three force of the way up the skillet.  

Start frying the catfish fillets when the Crisco is heated to 350 degrees F.   

Place enough breaded catfish into the hot Crisco to fry without crowding them in the skillet.  

Turn with a slotted spoon after a minute or two, or until lightly brown.  NEVER stir the oil while frying.  Always just turn the catfish fillets over and lift them out when ready to remove them from the hot oil.

Continue frying until all the catfish fillets are all fried.  

Remove the catfish fillets from the cast iron skillet when the catfish is done and place it on a paper towel-lined rimmed sheet pan.  Serve immediately.

WHERE YOU MAY SEE THIS RECIPE

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