Restaurant-Style Fried Catfish

“Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)”
2hrs 6mins

Ingredients Nutrition


  1. Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
  2. Cover the fillets completely with milk.
  3. Cover and chill for about 1-1/2 hours.
  4. In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
  5. Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
  6. Remove all the milk from the pan and allowing all the milk to drip off the fillets.
  7. Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
  8. Coat lightly with cornmeal mixture.
  9. Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
  10. Heat oil to 350°F.
  11. Fry the fish in batches about 3-4 minutes on each side or until golden.
  12. Drain on wire racks over paper towels.
  13. Serve with tartar sauce and lemon wedges.

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