Description
Deliciously crispy fried catfish fillets, seasoned to perfection.
Ingredients
Scale
- 2–2 1/2 pounds catfish fillets
- 2 eggs (Beaten)
- 2–3 teaspoons hot sauce
- ¾–1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons paprika (Divided; I use smoked paprika.)
- 2 teaspoons lemon pepper seasoning (Divided into 2 portions 1 teaspoon each.)
- 2 teaspoons Creole Seasoning or Cajun Seasoning (Divided into 2 portions 1 teaspoon each.)
- salt and pepper to taste
- oil
Instructions
- Pat the catfish fillets dry with paper towels. This helps the breading stick better and keeps the oil from popping. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
- Season the catfish with 1 teaspoon lemon pepper seasoning, 1 teaspoon paprika, 1 teaspoon Cajun or Creole Seasoning, salt and pepper to taste. Use enough spices to fully coat the fish. Add more if necessary.
- In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This mix adds flavor and helps the breading stick to the fish.
- In a paper/plastic bag, combine yellow cornmeal, all-purpose flour, paprika, lemon pepper, and your choice of Creole or Cajun seasoning. Make sure everything’s mixed well so each bite of fish has bold flavor.
- Dip each fillet into the egg wash, letting the excess drip off, then press it into the cornmeal mixture, coating both sides well. Press the breading on so it sticks, then set the fillets aside on a plate or wire rack. Let them rest for 10–15 minutes. This helps the coating stay on when frying.
- In a large cast iron skillet (I use a large 12 inch cast iron that will hold the fillets) or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. Heat it to 350–375°F. If you don’t have a thermometer, drop in a little cornmeal, if it sizzles right away, the oil’s ready.
- Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork.
- Transfer the cooked catfish to a wire rack to drain. Let them rest a minute before serving.
Notes
- For better flavor, let the fish marinate in the spice mixture for 30 minutes before breading.
- Serve with lemon wedges for added freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg