This crispy and tender Fried Catfish has just enough spice to bring you back for seconds.
I am going to start this with a simple fact about me: I love seafood. I grew up in Southern California and lived in Hawaii for a bit in my early 20s, which just means everywhere I grew up you could find the freshest seafood. Whether it be sushi, poke, or a bagel with lox, there was always seafood somewhere in my weekly diet plan, often either raw or grilled. Then I met my husband. He grew up in the South, and their seafood was a little different from what I was used to. His favorite way to enjoy fish was fried with spicy and savory Cajun seasonings.
The first time I had fried catfish was when we were visiting his hometown shortly after we started dating. It was perfectly breaded like fried chicken, but with a distinct spice that went along so well with each crispy bite. Knowing how much he loved Cajun catfish meant I was going to need to find a recipe so I could make it at home. When I found this recipe, I knew I had found what I was looking for. Crispy and spicy breading perfectly coats the tender, juicy catfish. Now you too can make perfect fried catfish at home.
Is Fried Catfish Healthy?
I wouldn’t call deep-fried fish healthy. As with all things deep-fried, this is a dish to be enjoyed in moderation or as an occasional indulgence.
Now, as far as nutritional value goes, catfish actually has plenty to offer. It’s a great lean source of protein, plus it’s chock-full of vitamin B12, selenium, potassium, and omega-3 fatty acids. So you can rest assured that this fried fish dish isn’t just empty calories; it has nutritional benefits, too.
The Origins Of The Dish
The origin of fried catfish is deeply ingrained in Southern American culture but stems back to West Africa, where most of the slaves in the South were originally taken from. The culinary traditions of West Africa met with the abundance of catfish that could be found in lakes and rivers in the Southern U.S., bringing about the modern American variation of fried catfish. Often used to feed large groups as part of communal fish fries, it was the enslaved West Africans’ tie to their homeland and their traditions.
How To Make Ahead And Store
Allow your fried catfish fillets to cool completely and store them in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
Fried catfish goes so well with a tangy Tartar Sauce or Remoulade dip. It’s also delicious with a little lemon or lime squeezed over it. For the perfect plate, you will want a side dish that complements the flavors of the catfish, such as this Quinoa Salad With Squash And Pineapples, this Strawberry Salad With Grilled Nectarines, or this Spiralized Cucumber Salad.
Ingredients
- 1 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon hot sauce
- 4 catfish fillets about 6 ounces each
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a shallow dish, mix together cornmeal, flour, salt, black pepper, cayenne pepper, and garlic powder.
- In a separate bowl, beat the eggs with hot sauce.
- Dip each catfish fillet into the egg mixture, then dredge in the cornmeal mixture to coat evenly.
- Let the coated fillets rest for 10 minutes.
- Heat oil in a large skillet or deep-fryer to 350 degrees Fahrenheit.
- Fry the catfish fillets in batches until golden brown, about 5-7 minutes per side.
- Drain on paper towels and let cool for a few minutes before serving with lemon wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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