Southern Fried Catfish: How to cook this delicious fish

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while providing tanginess.

cajun seasoning

🥗Healthier: homemade spice mix

💰Cheaper: generic seasoning blend

Homemade spice mix can be tailored to taste and is often cheaper.

catfish fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is a leaner option, while pollock is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often cheaper.

In a large bowl, combine 2 cups of all-purpose flour, 2 cups of yellow cornmeal, garlic powder, onion powder, cajun seasoning, black pepper, and cayenne pepper.

Whisk the dry ingredients together until well combined.

In another bowl, whisk together 2 eggs, 1/2 cup of Frank's Red Hot Sauce, and 2 tablespoons of yellow mustard until mixed.

Coat the catfish fillets in the egg mixture, ensuring they are well covered.

Dredge the coated fillets in the seasoned flour and cornmeal mixture, making sure there are no bald spots and shaking off any excess.

Heat vegetable oil in a skillet to 350°F (it reaches 370°F during cooking).

Carefully place the coated fillets into the hot oil, ensuring not to overcrowd the skillet, and move them around to prevent sticking.

Fry the fillets for about 3-4 minutes until crispy and golden brown.

Remove the fillets and place them on a wire rack to drain excess oil, avoiding sogginess.

Serve with lemon juice and hot sauce, optionally with tartar sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens