Golden Fried Catfish is a classic Southern dish that’s all about tender, flaky fillets encased in a perfectly crispy, golden crust. This recipe combines a simple marinade with a seasoned cornmeal coating to create fish that’s irresistibly crunchy on the outside and moist on the inside.
Quick to prepare and fried to perfection, these catfish fillets are ideal for a family dinner, fish fry, or a casual gathering. Pair them with classic sides like coleslaw, hush puppies, or tartar sauce for a meal that’s as comforting as it is delicious. Serve hot with lemon wedges for a burst of freshness, and enjoy this timeless favorite!
Why You’ll Love It:
Classic Southern Flavor: A perfectly seasoned cornmeal crust gives this catfish its signature crunch and taste.
Quick and Easy: With minimal prep time and a short frying time, this recipe is as simple as it is satisfying.
Crowd-Pleaser: Fried catfish is a universal favorite, sure to win over even the pickiest eaters.
Customizable: Adjust the seasoning or sides to suit your preferences and make it uniquely yours.
Key Ingredients:
Fresh or Frozen: Use fresh fillets if possible for the best texture and flavor. Thaw frozen fillets completely and pat dry before marinating.
Size Matters: Slice larger fillets into smaller portions for even cooking and easier handling.
Other Fish Options: Try this recipe with tilapia, cod, or swai if catfish isn’t available.
Moisture Lock: The milk and water marinade not only adds flavor but also helps the coating stick to the fillets.
Spices: Add a pinch of cayenne or garlic powder to the marinade for extra depth.
Cornmeal Texture: Use fine cornmeal for a smoother crust or medium-grind for a crunchier bite.
Seafood Seasoning: Old Bay is a classic, but Cajun seasoning or paprika can be substituted for a bolder flavor.
Vegetable Oil: A neutral oil like canola, peanut, or vegetable oil is ideal for frying.
Temperature Control: Use a thermometer to keep the oil at a steady 365°F (185°C) for perfectly crispy fish.
Step-by-Step Instructions:
Step 1: Prepare the Marinade
Mix the Marinade:
In a small bowl, whisk together:
1 cup milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
This marinade enhances the flavor of the fish and keeps it moist during frying.
Marinate the Catfish:
Pour the marinade into a shallow dish or pan large enough to hold the catfish fillets.
Lay the catfish fillets in the marinade in a single layer. Turn each fillet to coat both sides.
Let the fish marinate for 10-15 minutes while you prepare the coating. This step infuses the fish with flavor.
Step 2: Prepare the Coating
Combine the Coating Ingredients:
In a large resealable plastic bag or a mixing bowl, mix:
1 cup fine cornmeal
1/2 cup all-purpose flour
1 tablespoon seafood seasoning (like Old Bay or your favorite blend).
Adjust seasoning to taste if you prefer spicier or milder fish.
Coat the Fillets:
Remove the marinated catfish from the pan, letting excess liquid drip off.
Place 1-2 fillets into the bag at a time and seal the bag.
Gently shake the bag until the fillets are evenly coated with the cornmeal mixture. Repeat with the remaining fillets.
Step 3: Heat the Oil
Choose Your Cooking Vessel:
Use a deep fryer, cast-iron skillet, or a heavy-bottomed pan for even heat distribution.
Heat the Oil:
Pour vegetable oil into the pan or fryer, ensuring there’s enough to submerge the fillets fully.
Heat the oil to 365°F (185°C). Use a kitchen thermometer for accuracy. Proper oil temperature ensures a crispy crust and prevents greasy fish.
Step 4: Fry the Catfish
Fry the Fillets:
Carefully place 2-3 coated catfish fillets into the hot oil. Avoid overcrowding, as this lowers the oil temperature and affects crispiness.
Fry for 3-4 minutes per side, flipping once, until the fillets are golden brown and crispy.
Drain Excess Oil:
Use a slotted spoon or tongs to remove the fried fillets from the oil.
Place the fried catfish on a plate lined with paper towels to absorb any excess oil.
Step 5: Serve and Enjoy
Serve Hot:
Arrange the fried catfish on a serving platter. Garnish with lemon wedges for a zesty kick and serve alongside tartar sauce or your favorite dipping sauce.
Pair with Sides:
Complement your fried catfish with:
Coleslaw
Hush puppies
Cornbread
Green salad
French fries or potato wedges
Serving Suggestions:
Southern Comfort Meal: Serve your catfish alongside creamy coleslaw, homemade hush puppies, and a slice of warm cornbread.
Lighter Option: Pair with a crisp green salad or steamed vegetables for a balanced meal.
Dipping Sauces: Tartar sauce, remoulade, or even a spicy aioli adds a delicious finishing touch.
Drinks: Wash it all down with a cold glass of sweet tea, lemonade, or a refreshing light beer.
Storage and Reheating Tips:
Refrigerating Leftovers: Store leftover fried catfish in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in an oven at 350°F for 10 minutes to restore crispiness. Avoid microwaving, as it can make the crust soggy.
Freezing: For longer storage, freeze cooked catfish in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating.
