Southern Fried Catfish

Step-by-step instructions

Let’s dive into the cooking method:

Heat the Oil: In a deep pan, heat your oil over medium-high heat. Aim for around 350°F for the ideal frying temperature.
Mix the Dry Ingredients: In a bowl, combine cornmeal, flour, salt, black pepper, paprika, and garlic powder until well mixed.
Coat the Fish: Take your fish strips and coat them evenly in the dry mixture. Make sure each piece is fully covered for that perfect crunch.
Fry the Fish: Carefully place the coated fish strips into the hot oil. Fry them for about 3–4 minutes on each side until they turn a beautiful golden brown and crispy.
Drain and Serve: Once cooked, remove the fish from the oil and place it on paper towels to drain excess oil. Serve hot for the best flavor.

Now that you’ve mastered the art of frying catfish, let’s discuss how to serve it.

Classic Sides: Serve your Southern Fried Catfish with classic sides like coleslaw, hushpuppies, or cornbread for a true Southern experience.
Dipping Sauces: A little lemon wedge and tartar sauce can elevate your dish. For a kick, try serving it with a spicy remoulade.
Plating Ideas: Get creative! Arrange your catfish on a bed of greens and garnish with fresh herbs for a colorful presentation.

If you have any leftovers (which you might not!), follow these storage tips to keep your fried catfish fresh:

Refrigeration: Store any leftover fish in an airtight container in the fridge. It’s best consumed within 1-2 days.
Freezing: If you need to keep it longer, you can freeze the cooled leftovers. Wrap them tightly in plastic wrap and place them in a freezer bag. Use within a month for optimal taste.
Reheating: For the best results, reheat in an oven or air fryer to regain that crispy texture. Avoid microwaving, as it can make the coating soggy.

Here are a few tricks to refine your fried catfish game:

Oil Temperature: Always check the oil temperature before frying. If it’s too hot, the coating will burn; too cold, and the fish will absorb excess oil.
Batch Cooking: Fry in small batches to maintain oil temperature. This helps each piece achieve that coveted crispiness.
Make Ahead: You can prepare the dry coating mixture in advance and store it in a sealed bag for future use, speeding up your cooking time.

Looking to take your Southern Fried Catfish to the next level? Here are some variations to try:

Spicy Version: Add cayenne pepper to your dry mixture for a spicy kick that will wake up your taste buds.
Seasonal Flavors: Experiment with fresh herbs or different spices like Old Bay Seasoning for a unique flavor profile.
Garnishes: Don’t be afraid to top your dish with fresh herbs, pickles, or even a drizzle of hot sauce to bring extra dimension to your meal.

Expect about 15 minutes for preparation and another 10 minutes for cooking. In under 30 minutes, you’ll have a delicious meal ready to serve!

Yes! Just make sure to fully thaw them before cooking to ensure they cook evenly. Pat them dry with paper towels for the best results.

Vegetable oil or canola oil are excellent choices for frying, thanks to their high smoke points and neutral flavors that won’t overpower the fish.