Corn Meal Fried Catfish
Crispy, golden fried catfish coated in a flavorful cornmeal crust, perfect for a Southern-style seafood meal that pairs well with sides like coleslaw or hush puppies.
Ingredients
Instructions
- Rinse catfish fillets and pat dry.
- Refrigerate until ready to use.
- Mix cornmeal, flour, and salt in a large bowl.
- Stir in milk, beaten eggs, red pepper sauce, and 2 tablespoons vegetable oil until well blended.
- Heat 2 to 3 inches of vegetable oil in a Dutch oven to 375°F.
- Coat fish fillets with cornmeal batter, shaking off any excess.
- Fry fish in batches for 5 to 8 minutes, or until golden brown.
- Drain on paper towels.
- Keep warm in a 275°F oven until serving.
Tips & Substitutions
For extra crunch, consider adding a tablespoon of cornmeal to the batter mixture. If you prefer a spicier kick, increase the red pepper sauce to taste. You can substitute catfish with tilapia or perch if desired. Make sure your oil is adequately heated to achieve a crispy texture, and avoid overcrowding the pan to ensure even frying. This dish pairs beautifully with Crawfish Bisque.
Serving Suggestions
Serve the fried catfish hot with a side of coleslaw or a fresh garden salad for a delightful contrast. A squeeze of lemon or a side of tartar sauce enhances the flavors. You can also serve it alongside Southern classics like cornbread or hushpuppies. For a complete meal, consider pairing it with Soul Gumbo for a flavorful experience.
Storage & Reheating
Store leftover fried catfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets on a baking sheet and warm them in a preheated oven at 350°F until heated through, about 10-15 minutes. This helps maintain their crispy texture without making them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Meal Fried Catfish contains roughly 815 calories, with 9g protein, 151g carbohydrates, and 20g fat. It is an excellent source of vitamin A (113% of the Daily Value), vitamin C (80% of the Daily Value), and iron (48% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 1283mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets. Just be sure to thaw them completely and pat them dry before coating them with the batter. This will help ensure that the batter adheres properly and you achieve a crispy texture when frying.
What type of oil is best for frying catfish?
Vegetable oil is suitable for frying catfish due to its high smoke point and neutral flavor. Alternatively, you can use peanut oil or canola oil for a slightly different flavor. Avoid using olive oil as it has a lower smoke point and may not achieve the desired crispiness.
Can I bake the catfish instead of frying it?
Yes, you can bake the catfish for a healthier alternative. Preheat your oven to 425°F, coat the fillets with the cornmeal batter, and place them on a greased baking sheet. Bake for about 15-20 minutes, flipping halfway through, until they are golden brown and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).