Fried Catfish Recipe
Fresh pond raised catfish, deep-fried.
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Ingredients
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Catfish and breading
For frying
Method
Catfish and breading
Prepare fillets
Pat the catfish fillets dry with paper towels. If fillets are large, cut into 3–4 inch pieces for even frying.
Soak in buttermilk
Place the fillets in a shallow dish and pour the buttermilk over them so they are evenly coated. Let sit 15–30 minutes in the refrigerator. This tenderizes the fish and helps the breading adhere.
Mix dry breading
While fish soaks, combine the all-purpose flour, yellow cornmeal, cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a shallow wide bowl or rimmed baking sheet. Whisk thoroughly to break up lumps and distribute seasoning evenly.
Dredge fillets
Remove fillets from buttermilk letting excess drip off. Press each piece into the dry breading, coating all sides and pressing gently so the mixture adheres. Place coated fillets on a wire rack for 5–10 minutes to set — this helps the crust stay on during frying.
For frying
Heat oil
Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approx. 3–4 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breading into the oil — it should sizzle and rise steadily.
Fry fish
Working in a single layer, carefully lower 3–4 pieces (do not overcrowd) into the hot oil. Fry for 3–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Flip once halfway through cooking to brown evenly.
Drain and keep warm
Using a slotted spatula or spider, transfer fried fillets to a wire rack set over a baking sheet or to paper towels to drain. Keep finished pieces in a 200°F (95°C) oven if frying in batches to keep warm and crisp.