Frying fish isn’t as intimidating as it may sound. Once you have a comfortable understanding of three things—the best coating to use, the best oil to fry fish, and the best fish to fry—you’re on your way to whipping up delicious fish at home. Fried catfish is maybe the best place to start.
Catfish, a white freshwater fish prized for its mildly sweet flavor and flaky texture, is one of the best choices for a good old-fashioned fish fry. It’s accessible all over the country, can be found both fresh and frozen, and is pretty affordable. You can dredge or batter it however you like, but the best coating is humble cornmeal that turns golden brown and crunchy in the hot oil. When choosing a frying oil, make sure it has a high smoke point and neutral flavor (or at least a mild flavor, like peanut oil).
Fried Catfish Ingredients
- Mayonnaise
- Lemon juice
- Garlic cloves
- Dijon mustard
- Cajun Seasoning
- Buttermilk
- White cornmeal
- All-purpose flour
- Seafood seasoning
- Salt
- Pepper
- Paprika
- Catfish fillets
- Oil for deep-fat frying
Directions
Step 1: Make the aioli
Combine the mayonnaise, lemon juice, minced garlic cloves, Dijon mustard and Cajun seasoning in a small bowl. Cover and refrigerate the aioli until the catfish is ready to serve.
Step 2: Mix the coating
Pour the buttermilk into a shallow bowl or container. In another shallow bowl or container, combine the cornmeal, flour, seafood seasoning, salt, pepper and paprika.
Editor’s Tip: You can choose to soak the fish in the buttermilk at this point, though it is not necessary. Larger wild-caught catfish can sometimes taste a little muddy—catfish are a bottom-dwelling fish, after all—so soaking them in milk or buttermilk helps to temper that taste. But you can soak farm-raised catfish just the same; the process helps the cornmeal adhere to the fish.
Step 3: Heat the oil
In a deep skillet (cast-iron is best), pour in enough oil to go up the sides about 1 inch. Heat the oil to 375°F (the best frying temperature for fish).
Editor’s Tip: Heat the oven to 200°F to keep the catfish warm while you fry in batches. Place a wire rack on top of a baking sheet and place it inside the oven.
Step 4: Coat the catfish
When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Then dredge the catfish in the cornmeal and flour mixture.
Step 5: Fry the catfish
Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Don’t overcrowd the pan.
Drain the fried catfish on paper towels, and serve with the aioli.
Editor’s Tip: Place the fried catfish on a rack in the oven to keep them warm and crispy while you fry the rest of the catfish. To ensure crispy fish in every batch, make sure the oil reaches the proper frying temperature again if it dips. The fish should flake easily with a fork once cooked.
Can you freeze fried catfish?
You sure can. Leftover fried catfish can be stored in the freezer for up to three months, or in the refrigerator for three to four days. Allow the fried catfish to cool and wrap it tightly in storage wrap, then in aluminum foil to prevent freezer burn. To reheat leftovers, skip the microwave; it can dry out the fish. Use an air fryer or your oven to get it nice and crispy again.
Fried Catfish Tips
Can you use frozen catfish fillets?
Frozen catfish fillets are great for making fried catfish; you just need to thaw the catfish fillets first. To do so, place the fillets in an airtight zip-top bag, and allow them to sit under cold running water until they have some elasticity. Once thawed, dip the fillets in buttermilk and dredge them in cornmeal mixture, then fry them as directed.
How can you make sure the fried catfish is crispy?
Make sure the oil stays at a consistent 375°. If you’re frying in batches, allow the oil to come back up to temperature; if it’s getting too hot, lower the heat and wait until it reaches the right temperature. A thermometer is a great tool to have on hand when deep-frying. Also, don’t crowd the pan with the fish.
What do you serve with fried catfish?
While fried catfish is a staple dish in Southern states, catfish has been caught and farmed for hundreds of years in Africa, Asia, Europe and all over North America, and used in a variety of soups, stews and grilled dishes. A traditional southern fried catfish dinner might come with hush puppies, creamy coleslaw and french fries. But you can serve fried catfish with any fish-fry favorites, such as old-fashioned potato salad, tartar sauce and bread and butter pickles. Hot sauce is a great idea, too!
