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FRIED CATFISH FILLETS

Fried Catfish Fillets - TSLC
Southerners know that fried catfish is the other white meat!

Southerners love a good “mess” of fish and catfish is a favorite in the South.  Add some hush puppies and cole slaw and you got a mouth-watering meal. I usually fry my catfish in cornmeal but flour is good, too. We like it both ways!

1 to 2 pounds fresh catfish fillets
Milk or buttermilk for soaking
3 eggs
1 cup all-purpose flour or can use cornmeal. (I love them both ways)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup oil
 
Place fillets in a 9 x 13 pan and cover with milk or buttermilk.  Let soak for about an hour in the refrigerator.  In a large bowl mix flour, salt, pepper, and garlic powder. In a smaller bowl whisk eggs until smooth.  Remove fish from milk and discard the milk.  Dip fillets in egg and then in flour mixture.  Make sure you have about 1/2 inch of oil in your skillet.  Fry on each side until golden brown; about 6 or 7 minutes.  Drain and Enjoy!
 
Try these with my Southern Cornmeal Hushpuppies.
 
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16 Responses

  1. I used 1/2 cup of regular flour and 1/2 cup of regular corn meal for the crust. I prepped the recipe and my daughter did the rest. She has the, je ne sais quoi, touch for frying, always crispy, never greasy.

  2. How does the mustard work, on the fish or in the milk? I know this isn’t rocket science but …

  3. Will this work for crappie?

  4. Use mustard instead of milk wash youvwill not taste the mustard but it will cut the fish taste old cajun trick :-)

  5. If I did want to use cornmeal, would I just use that in place of the flour in this recipe?
    Thanks

  6. Just found this site and have found so many good recipes I want to try. The Georgia Peach loves southern cooking. I have been cooking such I was about 12 years old.

  7. Question: Is that 6 or 7 minutes TOTAL or 6 or 7 minutes on each side?

  8. Looks justlike pork chops! I bet catfish is YUMMY cooked that way!

  9. That looks sooo good! Now I’m craving catfish.

  10. I’ve never fried catfish, but I’ve sure eaten a lot of fried catfish. I love how different cooks use different batters. Cornmeal seems popular here in Arkansas. I like that, but I bet I could finish off that whole plate of yours. The buttermilk and flour approach is wonderful. It’s been too long since I’ve been to Grandpa’s Catfish House!

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