Southern Fried Catfish
This Southern Fried Catfish is golden, crispy, and everything a Friday night fish fry should be. A simple cornmeal and flour coating seasoned with Old Bay gives you a perfect crunch every single time. Two methods — cast iron skillet or deep fryer — both deliver tender, flaky fish with a crust that holds up from the first bite to the last. Ready in 15 minutes and guaranteed to disappear fast.
Calories: 1081kcal
Ingredients
- 4 6 ounce catfish fillets
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Old Bay Seasoning
- vegetable oil for frying
Instructions
Cast-Iron Method
- Pour about 1 inch of vegetable oil into a large cast iron skillet. Heat over medium-high until oil reaches 350 degrees.
- In a shallow dish, mix together the flour, cornmeal, salt, black pepper and Old Bay Seasoning. Dredge each fish fillet in the coating, pressing gently so that it adhears to both sides.
- Carefully lay the catfish into the hot oil. Fry for 3-4 minutes per side until golden brown. Work in batches if needed so that you do not overcrowd the pan.
- Remove to a wire rack or paper towls and immediatly sprinkle with salt. Serve hot.
Deep Frying Method
- Fill a deep pot or dutch oven with about 3 inches of vegetable oil. Heat to 350 degrees.
- Coast the fillets as instructed above. Fry 2-3 at a time, about 4 minutes until golden and crispy.
- Remove to a wire rack or paper towls and immediatly sprinkle with salt. Serve hot.
Nutrition
Calories: 1081kcal | Carbohydrates: 214g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 2337mg | Potassium: 701mg | Fiber: 19g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 11mg