Jul 14 2026
Restaurants›Ruth Ann's Restaurant›Catfish Filet Recipe

Catfish Filet Recipe

Inspired by Ruth Ann's Restaurant
Time30m
Serves4

Breaded and deep fried

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Ingredients

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Fish

Breading

Frying

Method

Preparation

  1. 1

    Prepare the Catfish

    Rinse the catfish filets under cold water and pat them dry with paper towels.

  2. 2

    Set Up Breading Station

    In one bowl, place the all-purpose flour. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the cornmeal, salt, black pepper, paprika, and garlic powder.

Breading

  1. 3

    Coat the Fish

    Dip each catfish filet in the flour, ensuring it is fully coated. Shake off any excess flour.

  2. 4

    Dunk in Egg Mixture

    Next, dip the coated filet into the egg and milk mixture, allowing any excess to drip off.

  3. 5

    Finish with Cornmeal Coating

    Finally, coat the filet in the cornmeal mixture, pressing lightly to adhere the coating.

Frying

  1. 6

    Heat the Oil

    In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  2. 7

    Fry the Catfish

    Carefully place the breaded catfish filets in the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and cooked through.

  3. 8

    Drain and Serve

    Using a slotted spoon, remove the fried catfish from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

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