Fried Catfish (4) Recipe
Filets, no bones channel catfish
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Ingredients
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Fish Preparation
Breading
Frying
Method
Fish Preparation
- 1
Marinate the Catfish
In a shallow dish, combine the lemon juice, salt, and black pepper. Add the channel catfish filets to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Breading
- 2
Prepare the Breading
In a large bowl, mix together the cornmeal, all-purpose flour, Old Bay seasoning, and paprika. This mixture will provide the crust for the catfish.
- 3
Coat the Fish
Remove the marinated catfish filets from the refrigerator. Dredge each filet in the cornmeal mixture, ensuring that they are fully coated. Shake off any excess breading and set aside on a plate.
Frying
- 4
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You can test if the oil is hot enough by dropping a small amount of the breading into the oil; it should sizzle immediately.
- 5
Fry the Catfish
Carefully place the coated catfish filets into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Be sure not to overcrowd the pan; you may need to fry in batches.
- 6
Drain Excess Oil
Once the catfish is cooked, use a slotted spoon to remove the filets from the oil and place them on a plate lined with paper towels to drain any excess oil.
- 7
Serve
Serve the fried catfish hot, with your choice of sides such as coleslaw, fries, or tartar sauce.