February 2, 2023


Elegant Food

Fried Catfish

3 min read

Mississippi pond raised Catfish Filets – fried Southern Fashion with a skinny, crispy fish breading.


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Catfish filets, fried with a skinny and crispy batter, for a conventional Southern-Fashion Fried Catfish.

  1. Break up catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack.
  2. Season fillets evenly with AP and King Craw on each side and air dry for 10-Quarter-hour.
  3. Add cornmeal to a gallon dimension ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to mix.
  4. Add filets to the seasoned cornmeal and toss to coat. Shake off extra within the bag and place again on wire rack. Work in batches to not over crowd the bag. Let the filets air dry once more for 10-15.
  5. Put together a deep fryer with peanut oil for frying at 350-375°F. Drop filets a number of at a time within the scorching oil and fry for 8-10 minutes or till frying slows and the filets float to the highest. Don’t overcrowd the fryer of the fish can stick collectively.
  6. Drain the filets and place on a baking sheet lined with butcher paper.
  7. Serve scorching with loads of tartar sauce, lemon wedges, and scorching sauce.

Key phrases: catfish, fried catfish, Southern fashion catfish

Frying catfish actually is straightforward, it’s all about approach. For starters, you need smaller, skinny filets of catfish to start out – so your catfish cooks evenly and is crispy.

Subsequent you might want to let the catfish filets dry very well – utilizing a rack works greatest. The extra moisture you may take away from the catfish, the crispier you’re going to get the fish when it fries.

Subsequent comes the seasoning… I like so as to add a base layer of salt & pepper after which prime that evenly with a cajun seasoning. For this recipe, I’m utilizing my Killer Hogs AP Seasoning and Malcom’s King Craw – however you should utilize any all objective seasoning or any cajun seasoning you want. Simply ensure that to go mild when seasoning these catfish filets.

After seasoning, it’s time to bread this fish. I wish to hold it dry and easy right here… I take 2 cups of cornmeal, place it in a ziplock bag, season it with my AP and King Craw and blend it collectively very well. Then you may add 2-4 fillets to the bag, shake the bag after which place your evenly breaded catfish again on the rack to dry for one more Quarter-hour earlier than frying.

Now comes the simple half – drop your catfish in 350-375 oil (I like to make use of peanut oil) and fry for round 8 minutes. You may inform the catfish is completed when the frying slows down and the fillet floats to the highest. Simply don’t overcrowd the pot whereas frying your fish – it’s greatest to work in batches.

And that’s it! Let the fish drain and serve it up with some selfmade tartar sauce (recipe beneath)… that is the way you prepare dinner completely fried catfish!

Tartar Sauce Recipe

  • 2 cups Blue Plate Mayonnaise
  • 1/2 cup candy onion (finely minced)
  • 1/2 cup dill relish (drained)
  • Juice from 1/2 lemon
  • 2 teaspoons Killer Hogs Hot Sauce
  • 2 teaspoon sugar (elective)
  • Pinch of salt & pepper to style

Mix all substances in a bowl till included, cowl with plastic wrap and refrigerate for not less than one hour earlier than serving. The sugar doesn’t make the tartar sauce candy, but it surely does give it stability (however might be omitted for a sugar-free choice). Tartar sauce might be saved as much as every week within the fridge.


Malcom Reed
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