fried catfish, southern style

Name: Fried Catfish, Southern Style
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: Southern
Ingredients: 1/2 cup(s) finely ground yellow cornmeal; 1/2 cup(s) cake flour; 2 teaspoon(s) ground cayenne pepper; 1 teaspoon(s) paprika; 1 tablespoon(s) kosher salt, plus more for seasoning the fish; 1 teaspoon(s) freshly ground black pepper, plus more for seasoning the fish; 1 cup(s) vegetable oil; 2 pound(s) catfish fillets, cut into 3- to 4-ounce strips; SIMPLE REMOULADE SAUCE; 1 cup(s) mayonnaise; 2 teaspoon(s) fresh lemon juice; 3 teaspoon(s) chopped parsley, optional; 2 teaspoon(s) brown mustard; 2 tablespoon(s) sweet relish; 1/2 cup(s) ketchup; 1 teaspoon(s) horseradish; 1 dash(es) paprika

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This fried fish recipe is perfect for nights when you want to have a fish fry in your very own kitchen. If you love fried fish, then you are sure to enjoy this recipe for Fried Catfish. Pieces of catfish are coated in a seasoned flour and cornmeal mixture before getting fried. For an extra special touch, serve this easy fish recipe with a special sauce made from lemon juice, relish, and ketchup.

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(1 rating)

yield 2 / 4

prep time 15 Min

cook time 15 Min

method Pan Fry

Ingredients For fried catfish, southern style

1/2 c

finely ground yellow cornmeal
1/2 c

cake flour
2 tsp

ground cayenne pepper
1 tsp

paprika
1 Tbsp

kosher salt, plus more for seasoning the fish
1 tsp

freshly ground black pepper, plus more for seasoning the fish
1 c

vegetable oil
2 lb

catfish fillets, cut into 3- to 4-ounce strips
SIMPLE REMOULADE SAUCE
1 c

mayonnaise
2 tsp

fresh lemon juice
3 tsp

chopped parsley, optional
2 tsp

brown mustard
2 Tbsp

sweet relish
1/2 c

ketchup
1 tsp

horseradish
1 dash

paprika

How To Make fried catfish, southern style

1
Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and whisk to thoroughly combine. Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.

2
Use a paper towel to blot the fish pieces dry, season on all sides with salt and pepper, then dredge in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off any excess coating.
3
Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior about 6 minutes total.
4
Remove fish from the pan with a slotted spatula to the paper towel lined plate to drain. While the pieces are still hot, season well with salt. Serve with lemon wedges and rémoulade, (sauce).
5
Simple Remoulade Sauce: Mix all ingredients together and serve chilled.
6
Tip: Most recipes for frying catfish calls for 6 cups veggie oil, I reduced it to about 1, and fried in batches of about 4 fillets at a time.
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