Fried Catfish
Ingredients
- Catfish fillets (3 to 4 pieces per person)
- 1 cup yellow corn meal
- 2 tsp Season-All or other Cajun Spice
- Black pepper to taste
- Canola or peanut oil
Step-by-Step Instructions
- If using fresh catfish, skin the catfish and then wash thoroughly. Make sure to remove any dark skin on the underneath of the fillet. If not removed, this skin will usually give catfish a bad “mud” taste.
- Rinse the fillets thoroughly and then pat dry with a paper towel.
- Old-timers add the seasoned salt and pepper to the cornmeal. Some newer cooks sprinkle the seasonings directly on the fish and just roll in the cornmeal. Either way, roll the fresh catfish fillets in the seasoned mixture of corn meal.
- Heat oil in your deep fryer or cast iron skillet to 325 degrees. Drop the coated catfish fillets into the hot oil and fry until they turn golden brown, about 5 minutes. Remove and drain onto a paper towel.
Common Problems and Solutions
Q: Why does my fried catfish taste muddy or fishy?
A: The dark skin on the underside of the fillet must be completely removed—this is where the muddy taste comes from. Also make sure to rinse the fillets thoroughly and pat them completely dry before coating.
Q: Why is my catfish soggy instead of crispy?
A: Oil temperature is critical. If the oil isn't hot enough (325°F is ideal), the coating absorbs oil instead of crisping up. Also make sure to pat the fillets completely dry before coating—moisture prevents crisping.
Q: How do I know when the catfish is done?
A: The coating should be deep golden brown and the fish will float to the top when done, usually about 5 minutes. The internal temperature should reach 145°F and the flesh should be opaque and flake easily.
Tips and Techniques
A deep fat fryer maintains consistent temperature, but a cast iron skillet works great too—just don’t crowd the pan or the temperature will drop. For a quick, clean coating method, put the seasoned cornmeal in a zip-lock bag with the fillets and shake.
Ingredient Substitutions
- catfish fillets: tilapia, swai, or other mild white fish
- yellow cornmeal: fish fry mix or seasoned cornmeal
- canola or peanut oil: vegetable oil
Equipment Needed
- deep fryer or deep cast iron skillet
- candy/frying thermometer (to monitor oil temperature)
- paper towels for draining
- zip-lock bag (optional, for coating)
Historical Context
Catfish has always been a staple in Louisiana, where it’s abundant in freshwater bayous, rivers, and ponds. Frying fish in cornmeal is a Southern tradition that goes back generations—it gives you that distinctive crispy texture and golden color without the heaviness of a flour batter.
