Gary Hancq Recipe

Fried Whole Catfish

By Gary Hancq SidEFied

Recipe Rating:
 1 Rating
1 each
Prep Time:
Cook Time:

Gary's Story

Living on the Illinois Shore of OL' MISS, this is down home eatin'.

Catfish lightly dusted with flour, salt and pepper or my "All Purpose Breading and Coating", which see.

A simple preparation.


whole catfish 1 or 1 each for crowd
flour, salt and pepper to dust
vegetable oil to fry

Directions Step-By-Step

I fry my catfish in my Chicken Fryer (Large 13" Fry Pan.) I usually put 1/2 to 3/4 inch of oil in pan and heat on high. The pan will handle 4 or 5 at a time.
Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
Roll or dust catfish with flour, salt and pepper. I use my "All Purpose Breading and Coating", which see. Or use your favorite breading.
Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
Try my "Horsey Tartar Sauce", which see. My son's favorite and of his making.

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 13
  • user
    Brian Smith Brian - Feb 28, 2010
    nothing like fried catfish...
  • user
    Brian Smith Brian - Feb 28, 2010
    I'm partial to hotsauce instead of tartar sauce on mine. That's the one thing about food - there's no one way it has to be done.
  • user
    Gary Hancq SidEFied - Feb 28, 2010
    Brian, that just sounds "Wrong". Just kidding, I will have to try it. I do love my "Buffalo Shrimp". I also prefer to dip my french fries in A-1 Steak Sauce or Barbecue Sauce rather than Ketchup. Will definitely try it. Thanks. Gary I too love Catfish.
  • user
    Sue Lunsford suesmynamebakinsmygame - Jan 23, 2011
    That catfish looks good enough to eat off the computer. Sometimes we have the tendency to overkill on ingredients. This sounds like the perfect balance for delicious catfish. Thanks for sharing
  • user
    Leah Stacey CookingMaven - Feb 9, 2011
    Leah Stacey [CookingMaven] has shared this recipe with discussion group:
    Southern Cooks Unite