Whole Catfish Recipe
Farm raised catfish cooked to a golden brown.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prep and dry the fish
Rinse the whole catfish under cold running water and pat dry with paper towels. Remove any remaining scales. If desired, score shallow diagonal cuts on both sides to help seasonings penetrate.
- 2
Season the fish
Season the cavity and exterior with 1.5 tsp kosher salt and 0.5 tsp black pepper. Let sit while you prepare the coating.
- 3
Make the coating
In a shallow dish, combine 1 cup yellow cornmeal, 0.5 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, and a pinch more salt and pepper to taste.
- 4
Dredge the fish
Pat the fish dry again. Dredge the catfish in the coating, pressing gently to adhere on all sides until evenly coated.
- 5
Heat the oil
In a large heavy-bottomed stockpot or Dutch oven, heat 4 cups vegetable oil to 350-360F (175-180C). Use a thermometer to monitor temperature.
- 6
Fry the catfish
Carefully lower the coated catfish into the hot oil. Fry in batches until the coating is deep golden brown and the fish is cooked through, about 6-8 minutes per side depending on thickness. Turn once for even browning.
- 7
- 8