Why You’ll Love This Deep Fried Catfish Recipe
If you’re looking for a delicious, crispy treat that’s easy to make, you’ll love this deep fried catfish recipe. I can’t get enough of the golden crust that forms as it fries, sealing in all the juicy flavor of the fish.
It’s perfect for gatherings or a cozy dinner at home. The best part? You don’t need fancy cooking skills to pull it off! Just a few simple steps, and you’ve got a dish that’ll impress everyone.
Serve it with your favorite sides, and you’ll be the star of the show. Trust me, you won’t regret trying this recipe!
Ingredients of Deep Fried Catfish
When it comes to cooking catfish, the ingredients can make a world of difference. This deep fried catfish recipe relies on a few staple items that you probably already have in your kitchen. It’s all about that perfect crispy coating and the tender fish inside.
So, let’s explore what you’ll need to whip up this delightful dish.
Ingredients for Deep Fried Catfish:
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup milk
- 1 1/2 lbs catfish meat
- Oil (for deep frying)
Now, before you rush off to gather these ingredients, let’s chat a bit about them. The blend of flour and cornmeal is key to achieving that crunchy exterior we all crave.
If you’re feeling adventurous, you could even toss in some spices or herbs to the flour mixture for an added kick.
And about the catfish—make sure you get the good stuff. Fresh fish will always give you the best results, but if you can only find frozen, just be sure to let it thaw completely and pat it dry.
Trust me, the last thing you want is soggy fish. With these ingredients on hand, you’re already halfway to a mouthwatering meal.
Let’s get frying!
How to Make Deep Fried Catfish
Now that you’ve got all your ingredients ready—1/2 cup flour, 1/2 cup yellow cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup milk, and 1 1/2 lbs of catfish meat—let’s plunge into making that crispy, golden deep fried catfish.
First things first, you need to mix your dry ingredients. Grab a big bowl and combine the flour, cornmeal, salt, and pepper. Give it a good mix with a whisk or a fork; you want everything to blend together nicely. There’s something therapeutic about mixing dry ingredients, don’t you think? It’s like a little pre-cooking meditation.
While you’re doing that, it’s a good time to heat up your oil. You’ll want it to reach a sizzling 365°F. If you don’t have a thermometer, don’t worry too much. Just drop a tiny bit of your batter into the oil; if it sizzles and bubbles, you’re good to go.
Now back to the catfish. Take your 1 1/2 lbs of catfish meat and dip each piece into the 1/2 cup of milk, letting any excess drip off. After that, roll it in the flour mixture until it’s well-coated. You might want to channel your inner chef and give it a little shake, like you’re preparing for a cooking show.
Once your fish is ready, carefully lower it into the hot oil, frying a few pieces at a time so you don’t overcrowd the pot. Fry those beauties for about 2 minutes on each side. Keep an eye on them; you want that perfect golden color, not a burnt offering to the cooking gods.
After they’re done, fish them out and let them drain on some paper towels. It’s like giving them a spa day after their hot oil bath. And just like that, you have a plate of delicious deep fried catfish that’s crispy on the outside and tender on the inside.
Serve it up with your favorite sides, and maybe even some hot sauce if you’re feeling adventurous. There you go, dinner is served!
Deep Fried Catfish Substitutions & Variations
While deep fried catfish is a classic dish, there are plenty of substitutions and variations you can try to mix things up.
For a gluten-free option, I often use almond flour instead of regular flour. If you want to switch up the flavor, try adding Cajun seasoning or paprika to the flour mixture.
You can also use other fish like tilapia or catfish nuggets. For a crunchier texture, consider using panko breadcrumbs instead of cornmeal.
Don’t forget to experiment with different dipping sauces, like tartar sauce or a spicy remoulade, to elevate your meal even further!
Additional Tips & Notes
To guarantee your deep fried catfish turns out perfectly, I recommend paying attention to the temperature of the oil.
Using a kitchen thermometer helps ascertain it’s at 365°F—too low, and the fish will absorb oil; too high, and it’ll burn.
Also, don’t overcrowd the pan; frying in batches lets the oil maintain its heat.
After frying, let the catfish rest on paper towels to absorb excess oil.
For an extra flavor kick, try adding your favorite spices to the flour mixture.
Finally, serve immediately for the best texture and taste.
Enjoy your delicious catfish with your favorite dipping sauce!