Tennessee River Catfish
Crispy Tennessee River Catfish features tender fillets coated in a flavorful cornmeal mixture, perfect for a Southern-style meal that pairs well with sides like hush puppies or coleslaw.
Ingredients
Instructions
- Begin heating 2 inches of vegetable oil over medium-high heat in a deep, heavy pot to 375°F.
- In a bowl, whisk together beer, mustard, salt, and pepper to create the batter.
- In a separate dish, combine the self-rising cornmeal and plain cornmeal.
- Dip the catfish fillets into the batter, then dredge them in the cornmeal mixture to coat thoroughly.
- Carefully place the coated fillets into the hot oil and fry until golden brown and cooked through, about 5-6 minutes per side.
- Remove the fried catfish from the oil and drain on paper towels before serving.
Tips & Substitutions
For an extra crispy coating, let the dredged catfish sit for a few minutes before frying. If you don't have self-rising cornmeal, you can mix regular cornmeal with a bit of baking powder. Consider using a light lager or pilsner for the beer to enhance the flavor. This recipe is perfect for a Southern-style feast alongside Southern classics like Deluxe Tuna Casserole.
Serving Suggestions
Serve the catfish hot with a side of coleslaw or hushpuppies for a classic Southern meal. A squeeze of fresh lemon juice enhances the flavor. This dish pairs beautifully with Shrimp And Pea Salad for a refreshing contrast. For a complete meal, consider adding a light beer or iced tea.
Storage & Reheating
Store any leftover catfish in an airtight container in the refrigerator for up to two days. To reheat, place the fillets in an oven preheated to 350°F for about 10-15 minutes to maintain their crispiness, rather than microwaving, which may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee River Catfish contains roughly 193 calories, with 1g protein, 5g carbohydrates, and 18g fat. It is an excellent source of vitamin A (45% of the Daily Value). Note that it is relatively high in sodium, at 2071mg per serving (90% 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 ensure they are fully thawed and patted dry before dipping in the batter to help the coating adhere better.
What kind of oil is best for frying catfish?
Vegetable oil is a great choice for frying catfish due to its high smoke point. Other options include canola oil or peanut oil, which also provide a nice flavor and crispiness.
How do I know when the catfish is cooked through?
The catfish is cooked when it reaches an internal temperature of 145°F and has a golden-brown exterior. You can also check for flakiness; the fish should easily flake with a fork.
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).