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Southern fried Catfish

A crispy, flavorful Southern classic with perfectly seasoned catfish fillets fried to golden perfection.
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Prep Time15 minutes
Cook Time15 minutes
Total Time28 minutes
Servings:4
Course:dinner, Lunch, Main Course
Cuisine:American, Soul Food, Southern
Calories:550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds catfish fillets
  • 3 tablespoons Creole seasoning like Tony Chachere's
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons mustard
  • 1 cup cornmeal
  • 1 cup seafood batter mix
  • 1 teaspoon smoked paprika
  • Oil for frying vegetable or canola

Equipment

  • Large skillet or deep fryer
  • Thermometer (for checking oil temperature)
  • Shallow dish (for the cornmeal mixture)
  • Small bowl (for mixing seasonings)
  • Cooling rack
  • Baking sheet (to place under the cooling rack)
  • Tongs or spider skimmer (for handling the fish in the hot oil)
  • Paper towels or clean kitchen towels (for patting the fish dry)
  • Pastry brush (optional, for applying mustard)
  • Measuring cups and spoons
  • Cutting Board (if you need to cut the fillets)
  • Knife (if you need to trim the fillets)

Method
 

  1. In a small bowl, mix Creole seasoning, garlic powder, onion powder, and black pepper. Season the catfish fillets evenly with this mixture.
  2. In a shallow dish, combine cornmeal, seafood batter mix, and smoked paprika.
  3. Brush each catfish fillet lightly with mustard.
  4. Dredge each mustard-coated fillet in the cornmeal mixture, pressing gently to ensure even coverage.
  5. Heat oil in a large skillet to 350-375°F (use a thermometer to check).
  6. Fry the fillets in batches until golden brown, about 3-4 minutes per side.
  7. Remove fried catfish and drain on a cooling rack over a baking sheet.
  8. Serve hot and enjoy your crispy Southern Fried Catfish!

Notes

Ensure catfish fillets are patted dry before seasoning for better batter adhesion.
Fry in batches to avoid overcrowding the pan, which can lower oil temperature.
For the crispiest results, let excess oil drain on a cooling rack rather than paper towels.