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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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12 Responses

  1. Will this work for crappie?

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

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

  4. 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.

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

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

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

  8. 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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