Southern Fried Catfish Recipe

Southern Fried Catfish is a classic Southern dish that is a staple in many households. It is made by coating catfish fillets in a mixture of flour, cornmeal, and spices, and then frying them in hot oil until they are golden brown and crispy. The dish is often served with sides such as coleslaw, hushpuppies, or french fries, and is usually accompanied by a tangy or spicy dipping sauce.

The recipe for Southern Fried Catfish is relatively simple and can be made with just a few basic ingredients. The first step is to mix together the flour, cornmeal, cornstarch, paprika, salt, black pepper, and cayenne pepper (if using) in a shallow dish. Next, the catfish fillets are dredged in the flour mixture, shaking off any excess.

The catfish fillets are then fried in hot oil for 2-3 minutes per side, or until golden brown and crispy. The fish is then removed from the oil and drained on a paper towel-lined plate. The final step is to serve the catfish hot with your favorite dipping sauce.

It is important to note that the key to making a good Southern Fried Catfish is to use a thermometer to ensure that the oil is at the correct temperature and to dry the fish before coating it with the flour mixture. Additionally, avoid overcrowding the pan when frying to ensure that the catfish cooks evenly and becomes crispy.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cornstarch
• 2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 lb catfish fillets
• Vegetable oil, for frying

Instructions:

1. In a shallow dish, mix together the flour, cornmeal, cornstarch, paprika, salt, black pepper, and cayenne pepper (if using).
2. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350-375 degrees Fahrenheit.
3. Dredge the catfish fillets in the flour mixture, shaking off any excess.
4. Carefully place the fillets in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
5. Remove the catfish from the oil and drain on a paper towel-lined plate.
6. Serve hot with your favorite dipping sauce.

How do you keep fried catfish crispy?

There are a few ways to keep fried catfish crispy:

1. Use a thermometer to ensure the oil is at the correct temperature (around 350-375 degrees Fahrenheit) before adding the catfish. If the oil is too hot or not hot enough, the catfish will not be crispy.
2. Drain the fried catfish on a wire rack or paper towel-lined plate to remove any excess oil. This will help keep the catfish crisp by allowing the oil to drip off and preventing the fish from becoming soggy.
3. Keep the fried catfish warm in a low-temperature oven (around 200 degrees Fahrenheit) until you are ready to serve it. This will help keep it warm and crispy.
4. Be sure to use a dry fish, and pat it dry before coating the fillets with the flour mixture, excess moisture can cause the coating to become soggy.
5. Use a light hand when coating the fish, too much flour mixture can cause the coating to become thick and heavy.
6. Fry in small batches to avoid overcrowding the pan, which can cause the temperature of the oil to drop and result in soggy catfish.
7. Try to avoid reheating the catfish, if you have leftovers you can store them in an airtight container and reheat them in a toaster oven or air fryer to keep them crispy.

Do you need to soak catfish before cooking?

It is not necessary to soak catfish before cooking, but some people prefer to do so in order to remove any muddy or fishy taste or odor. Soaking the fish in a mixture of milk or buttermilk and salt for about 30 minutes to an hour prior to cooking can help to neutralize any off-flavors.

Additionally, some cooks also prefer to soak catfish in a mixture of hot sauce, lemon juice or vinegar, and spices for a few minutes. This can enhance the flavor and add a little bit of acidity which can help to break down the fish and make it more tender.

However, it is important to note that soaking catfish in acidic solutions like vinegar or lemon juice can also affect the texture of the fish and cause it to become mushy. So if you’re planning to fry it, it’s best to avoid soaking it in acidic solutions.

In summary, soaking catfish is not a necessary step in the cooking process, but it can be helpful in removing any unwanted taste or odor. It is important to be mindful of the ingredients used in the soaking solution and the time it is soaked to avoid affecting the texture of the fish.

Why is my catfish not crispy?

There are several reasons why your catfish may not be crispy:

1. The oil temperature is not hot enough: If the oil is not hot enough, the catfish will absorb too much oil and become greasy rather than crispy.
2. The catfish is not dry: If the catfish is not dry before frying, the coating will not stick properly and the fish will not be crispy.
3. The coating is too thick: If the coating is too thick, it will not crisp up properly and may become heavy and soggy.
4. The catfish is overcrowded in the pan: If too many catfish fillets are added to the pan at once, the temperature of the oil will drop and the fish will not cook evenly or crispy.
5. The oil is old or not suitable for frying: If the oil is old or not suitable for frying, it will not be able to reach the high temperatures necessary for a good crisp crust.
6. Not draining properly: If the fried catfish is not drained properly after frying, the excess oil will make it soggy.
7. The catfish was not at room temperature before frying: If the catfish is not at room temperature before frying, it will take longer to cook and may not be as crispy.
8. Not using a thermometer: Not using a thermometer to measure the oil temperature can lead to frying at the wrong temperature.

To ensure that your catfish is crispy, make sure to dry the fish, use a thermometer to measure the oil temperature, and fry it in small batches. Drain the fish properly, and use a light hand when coating the fish with flour mixture. Avoid overcrowding the pan and use fresh oil.

Southern Fried Catfish Recipe

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Southern Fried Catfish is a classic Southern dish that is a staple in many households. It is made by coating catfish fillets in a mixture of flour, cornmeal, and spices, and then frying them in hot oil until they are golden brown and crispy. The dish is often served with sides such as coleslaw, hushpuppies, or french fries, and is usually accompanied by a tangy or spicy dipping sauce.

 

• Total Time: 30 mins

Ingredients

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Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup cornstarch
• 2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 lb catfish fillets
• Vegetable oil, for frying

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Instructions

Instructions:

1. In a shallow dish, mix together the flour, cornmeal, cornstarch, paprika, salt, black pepper, and cayenne pepper (if using).
2. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350-375 degrees Fahrenheit.
3. Dredge the catfish fillets in the flour mixture, shaking off any excess.
4. Carefully place the fillets in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
5. Remove the catfish from the oil and drain on a paper towel-lined plate.
6. Serve hot with your favorite dipping sauce.

Notes

 

 

• Author: Megha
• Prep Time: 20 mins
• Cook Time: 10 mins

Conclusion:

Southern Fried Catfish is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a weekend meal with friends and family. The combination of flour, cornmeal, and spices creates a crispy, flavorful coating that pairs perfectly with the moist and flaky catfish. With a few simple ingredients and a hot skillet, you can have a delicious meal on the table in no time.