Why You’ll Love This Crispy Fried Catfish Recipe
You’re going to love this crispy fried catfish recipe for its unbeatable combination of flavor and texture.
The catfish becomes perfectly golden and crunchy on the outside while remaining tender and flaky inside. I can’t get enough of that savory, slightly smoky flavor that comes from frying it in bacon fat.
It’s a dish that transports me to family gatherings, where everyone’s gathered around the table, enthusiastically waiting for that first bite.
Plus, it’s so easy to prepare! Once you try it, I’m sure you’ll want to make it a regular on your dinner menu.
Trust me, you won’t regret it!
Ingredients of Crispy Fried Catfish
When it comes to making crispy fried catfish, the ingredients are pretty straightforward and easy to find. The magic really happens when you combine these simple ingredients to create a dish that’s not only delightful to eat but also brings back fond memories of family gatherings and summer cookouts.
So, let’s explore what you’ll need to whip up this mouthwatering dish. Trust me, once you have all these items ready, you’re halfway to catfish heaven.
Here’s what you’ll need for crispy fried catfish:
- 6 skinned catfish (or any other fish you prefer)
- 1/2 cup evaporated milk
- 1 tablespoon salt
- 1 dash pepper
- 1 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- 12 slices bacon
Now, a quick note about the ingredients: Fresh catfish is ideal, but if you can’t find it, don’t fret. You can substitute it with other fish like tilapia or trout—just keep an eye on cooking times as they may vary a bit.
And speaking of bacon, while it may seem like a lot, that bacon fat is what really elevates the dish. It adds a layer of depth and flavor that you just can’t replicate with regular oil.
If you’re feeling adventurous, try adding a pinch of cayenne to the flour mixture for a little kick. Cooking should be fun, after all!
How to Make Crispy Fried Catfish
Now that you have gathered all the ingredients, it’s time to plunge into the fun part: making your crispy fried catfish. First things first, take those 6 skinned catfish (or whatever fish you’ve decided to use) and give them a good rinse. Pat them dry with a paper towel—nobody likes soggy fish. The drier, the better, right?
Next, let’s whip up the milk mixture. In a bowl, combine 1/2 cup of evaporated milk with 1 tablespoon of salt and a dash of pepper. Give it a little stir until everything is mixed together.
Now, in another bowl, you’re going to create the dry batter. Mix together 1 cup of flour, 1/2 cup of yellow cornmeal, and 2 teaspoons of paprika. This is where the magic happens, and that paprika will give your fish a lovely color and flavor.
Now, take those fish fillets and dip each one into the milk mixture, making sure they’re well coated, then roll them in the flour mixture until they’re fully covered. It’s a bit like giving the fish a cozy blanket—who wouldn’t want that?
While you’re doing this, you might want to heat up a heavy pan with the reserved bacon fat from the 12 slices of bacon you earlier fried until crisp. You want that fat hot, around 350°F, so it sizzles when you drop in the fish. If you don’t have a thermometer, just test it by flicking a little flour into the pan—if it sizzles, you’re good to go.
Carefully place the fish in the hot fat, and let them fry for about 4 minutes on one side. Now, here’s the tricky part: when it’s time to turn the fish, do it gently to avoid any splashes, and fry for another 4 to 6 minutes, or until the fish is golden brown and flaky.
Once they’re done, drain them on some absorbent paper, and don’t forget to serve with that crispy bacon. Trust me, it’s a combination that will make your taste buds sing.
Enjoy your homemade crispy fried catfish—it’s the kind of meal that feels like a warm hug, especially when you share it with friends or family.
Crispy Fried Catfish Substitutions & Variations
While crispy fried catfish is delicious as is, there are plenty of substitutions and variations you can explore to tailor the dish to your taste.
For a twist, you might try using tilapia or trout instead of catfish. If you’re looking for a gluten-free option, substitute the flour with a gluten-free blend or almond flour.
For added flavor, consider mixing in some Cajun seasoning or using buttermilk instead of evaporated milk. You can even experiment with different coatings, like crushed cornflakes or panko breadcrumbs, to achieve that perfect crunch.
Enjoy personalizing your dish!
Additional Tips & Notes
To achieve the best results with your crispy fried catfish, keep a few key tips in mind.
First, make sure your oil is hot enough; I recommend around 350°F for that perfect crunch.
Don’t overcrowd the pan; frying in batches helps maintain temperature and crispiness.
Let your fish rest on absorbent paper after frying to remove excess oil.
If you want an extra kick, try adding cayenne pepper to the flour mixture.
Finally, serve it hot with your favorite sides, like coleslaw or fries, for a delicious meal everyone will enjoy.
Happy frying!