Dad's Delicious Fried Catfish

“My dad has spent many years perfecting this light, crispy breading for deep-frying catfish. He uses bags of frozen filets, and usually thaws them in the refrigerator 2 days ahead.”
READY IN:
50mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. fill large pot one third to half way with shortening and heat to 350 degrees.
  2. rinse thawed catfish filets under cold water.
  3. cut each filet into 2 to 3 pieces, keeping them relatively the same size so they will cook evenly.
  4. add 1 cup milk and 2 eggs to a shallow dish and whisk together, then dredge the catfish pieces in mixture (this step is optional).
  5. add white flour, cornmeal, paprika and salt to a seperate shallow dish and combine thoroughly.
  6. bring a few pieces at a time from the milk/egg mixture into the dry mix and dredge and then drop carefully into hot oil.
  7. do not overcrowd catfish in the pan!
  8. cook until golden brown, they will start to float, maybe 3 to 4 minutes.
  9. tip: you may have to flip catfish to cook evenly on other side.

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