Logan's Fried Catfish Recipe

Logan's Fried Catfish Recipe photo by Taste of Home

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Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. My grandson Logan can’t get enough of them cooked this way, so I always get to go fishing for more! Serve with coleslaw or sweet potato fries, and get ready for smiles. —Jody Strand, Baker, Montana

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Logan's Fried Catfish Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 4 Servings

15 5 20

Ingredients

2 eggs
2 tablespoons carbonated water
1 cup pancake mix
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
Oil for deep-fat frying

Directions

In a shallow bowl, whisk eggs and water. In another shallow bowl, combine the pancake mix, seasoned salt and pepper. Dip fillets in egg mixture, then coat with seasoned pancake mix.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels. Yield: 4 servings.

Nutritional Facts 1 fillet equals 475 calories, 34 g fat (5 g saturated fat), 133 mg cholesterol, 386 mg sodium, 10 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Logan's Fried Catfish in Simple & Delicious June/July 2012, p27

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).