← Back to Search Results
pan-frying Southern
Fried Catfish

Photo by: Joseph De Leo
Comments: 0
 

Recipe

It’s gospel, as far as I’m concerned: No catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. If you want to give it some extra moxie, marinate it in something good, as I do in this recipe. The other article of faith is the great superiority of small, wild catfish to big, farm-raised ones. Unfortunately, the catfish you find in the store is almost certainly farm-raised, which not only has an off-taste to me but also is too big.

Yield: Serves 2 to 4

Ingredients

  • 2 lb. small catfish fillets
  • 3 Tbsp. yellow mustard
  • 2 Tbsp. lemon juice
  • 1 Tbsp. juice from a jar of dill pickles
  • 2 tsp. milder Louisiana hot sauce, such as Crystal
  • 1 tsp. Worcestershire sauce
  • 1 cup corn flour (Fish-Fry)
  • 1 cup cornmeal
  • 1 Tbsp. salt
  • ½ tsp. granulated garlic
  • Peanut oil, for frying

Directions

1. Wash the catfish and remove the skin and any remaining bones. Unless the fillets are very small, cut them on the bias into strips about 1½ inches wide.

2. Blend the mustard, lemon juice, pickle juice, hot sauce, and Worcestershire sauce in a bowl. Put the catfish fillets into the bowl and toss to coat with the marinade. Let marinate for about 30 minutes, refrigerated.

3. Combine the corn flour, cornmeal, salt, and garlic with a fork in a large bowl. Put 4-6 pieces of catfish into the corn-flour mixture and toss around to coat the catfish. Repeat with the remaining fish.

4. Pour the oil into a cast-iron skillet or a Dutch oven to a depth of 1 inch and place over medium-high heat until the temperature reaches 375 degrees. Working in batches, fry the catfish until they turn golden brown. Remove with a skimmer (or, better, the spider utensil used by Asian cooks). Drain on paper towels.

5. Serve with tartar sauce and pickles and hot sauce. And don’t forget the Hush Puppies.

Notes

The essential trick in frying fish is to keep the oil at 375 degrees. Use a fat thermometer to monitor this. Whatever utensil you have that will keep the heat up is fine. I’ve had good luck with a black iron skillet with an inch of oil, a deep Dutch oven with a couple of quarts of oil, and a good electric fryer.


© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

762kcal (38%)
32mg (3%)
7mg (12%)
37mcg RAE (1%)
825mg
92mg
39g
1g
3g
27g
107mg (36%)
1227mg (51%)
10g (52%)
56g (85%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?