Crispy Southern-Style Catfish Fillets
Experience the bold flavors of the South with these crispy Southern-Style Catfish Fillets. Coated in a golden cornmeal crust and fried to perfection, this dish combines the freshness of fish with a blend of simple seasonings. Perfect for family gatherings, this catfish recipe is easy to prepare and sure to impress your guests. Serve it alongside classic sides like coleslaw and hushpuppies for a true Southern feast!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Catfish fillets
6 (Pan dressed, skinless (fresh or thawed frozen))
Salt
2 teaspoons (For seasoning)
Black pepper
1/4 teaspoon (For seasoning)
Eggs
2 (Beaten)
Milk
2 tablespoons (Mixed with eggs)
Cornmeal
2 cups (For coating)
Vegetable oil
Enough for frying (about 1/8 inch in the pan) (Heated)
Instructions
1
Begin by thawing the frozen catfish fillets in the refrigerator overnight, or place them under cold running water for a quicker thaw. Pat them dry with paper towels.
2
In a small bowl, sprinkle both sides of each catfish fillet with salt and pepper to evenly season them.
3
In another bowl, beat the eggs lightly and mix in the milk until combined.
4
Pour the cornmeal into a shallow dish. Dip each catfish fillet into the egg-milk mixture, ensuring it's well coated, then roll it in the cornmeal until fully covered.
5
In a heavy frying pan, heat about 1/8 inch of vegetable oil over moderate heat until it's hot but not smoking. Test the temperature by dropping a small amount of cornmeal into the oil; it should sizzle.
6
Carefully place the coated catfish fillets into the hot oil, making sure not to overcrowd the pan. Fry the fillets for 4-5 minutes until they are golden brown on one side.
7
Using tongs, turn the fillets gently and fry for an additional 3-4 minutes until the other side is also golden brown and the fish is cooked through.
8
Remove the fried catfish from the pan and place them on a plate lined with absorbent paper to drain any excess oil.
9
Serve the catfish immediately on a hot platter, either plain or with your favorite dipping sauce, such as tartar sauce or hot sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this recipe?
The primary protein is 6 catfish fillets, which should be pan-dressed and skinless.
How should I prepare frozen catfish fillets before cooking?
Thaw them in the refrigerator overnight or under cold running water, then pat them dry with paper towels.
What seasonings are applied directly to the catfish?
The fillets are seasoned on both sides with 2 teaspoons of salt and 1/4 teaspoon of black pepper.
What components make up the liquid wash for the fish?
The liquid wash consists of 2 eggs beaten lightly and mixed with 2 tablespoons of milk.
What is the traditional coating used for the Southern-style crust?
The golden crust is made by rolling the fillets in 2 cups of cornmeal until they are fully covered.
How much vegetable oil is required for frying?
You should use enough vegetable oil to reach a depth of about 1/8 inch in a heavy frying pan.
How can I test if the frying oil is at the right temperature?
Drop a small amount of cornmeal into the oil; if it sizzles immediately, the oil is hot enough to begin frying.
How long do I fry the first side of the catfish?
Fry the fillets for 4-5 minutes until the bottom side is golden brown.
How long should I fry the second side of the fish?
Fry the other side for an additional 3-4 minutes until golden brown and the fish is cooked through.
What is the best way to drain excess grease from the fried fillets?
Remove the fish from the pan and place them on a plate lined with absorbent paper towels.
What sides are recommended for a traditional Southern catfish feast?
Classic Southern sides like coleslaw and hushpuppies are the perfect accompaniment for this dish.
Can I use fresh catfish instead of frozen for this recipe?
Yes, this recipe works perfectly with either fresh skinless fillets or thawed frozen ones.
What type of pan is best for frying catfish?
A heavy frying pan is recommended to ensure even heat distribution while cooking.
Why is it important not to overcrowd the frying pan?
Overcrowding the pan can lower the oil temperature, which prevents the fish from getting a crispy crust.
What tool should I use to flip the catfish fillets?
Use tongs to turn the fillets gently to avoid breaking the cornmeal coating.
Should the catfish fillets have skin on them?
No, for this Southern-style recipe, the catfish fillets should be skinless.
What dipping sauces are recommended for serving?
The catfish can be served plain or with favorite sauces like tartar sauce or hot sauce.
At what heat setting should I heat the oil?
The oil should be heated over moderate heat until it is hot but not smoking.
How many total ingredients are required for this recipe?
There are 7 key ingredients: catfish, salt, pepper, eggs, milk, cornmeal, and vegetable oil.
Is this recipe considered a Texas regional dish?
Yes, it is specifically tagged as a Texas recipe and traditional Southern comfort food.
How do I ensure the cornmeal adheres to the fish?
First dip the fillets in the egg-milk mixture, then roll them in the cornmeal for a full and even coating.
What should the final appearance of the catfish be?
The fish should have a beautiful, golden brown crust on both sides.
What kind of oil is best for this recipe?
Vegetable oil is recommended because it is ideal for moderate-heat frying.
Is the cornmeal seasoned before coating the fish?
In this recipe, the salt and pepper are applied directly to the fish fillets rather than mixed into the cornmeal.
How many catfish fillets are used in this recipe?
The recipe calls for 6 pan-dressed catfish fillets.
Should the fish be served cold or hot?
The catfish should be served immediately on a hot platter to maintain its crispiness.
How much salt is needed for seasoning?
The recipe specifies using 2 teaspoons of salt for the fillets.
What is the purpose of the milk in this recipe?
Two tablespoons of milk are mixed with the eggs to create a wash that helps the cornmeal stick to the fish.
Why do you pat the catfish dry with paper towels?
Patting the fish dry prevents the coating from becoming soggy and helps it adhere better during frying.
Is this a time-consuming recipe?
No, it is an easy recipe with simple steps that is perfect for quick family meals.