My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (482g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 tablespoon seasoning salt

Calories 645
Calories from Fat 233 (36%)
Amount Per Serving %DV
Total Fat 25.9g 39%
Saturated Fat 8.0g 40%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 5.0g
Trans Fat 0.0g
Cholesterol 133mg 44%
Sodium 804mg 33%
Potassium 1136mg 32%
Total Carbohydrate 55.1g 18%
Dietary Fiber 4.7g 18%
Sugars 0.7g
Protein 47.3g 94%

detailed view...

how is this calculated?

people who like this recipe also like:

Tzatziki

By: evelyn/athens

Baked Chicken

By: Hey Jude

Crunchy Baked Tilapia

By: Caroline Cooks

Restaurant-Style Fried Catfish

Recipe #279330 | 2¼ hours | 2 hours prep | add private note
KITTENCAL

By: KITTENCAL
Jan 16, 2008

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

SERVES 4 -6 (change servings and units)

Ingredients

Directions

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

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Londonsbk

On Jun 28, 2008

This is pretty much a standard catfish recipe. Nothing to get too excited about but a decent stand by recipe. Soaking the Catfish left it a little mushy for my taste. Overall, this is a good base recipe and I look forward to working with the ingredients and making some changes. Thank you for posting!

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: NITA FORMALLY 294904 SOUTHERN GIRL

    On May 22, 2008

    Kittencal, all I can say is you oudid yourself again.. as dh said this was the best fish i've ever fried.. so crispy and tasty.. I did cut back on season salt to 1 1/2 tsp. Will definately make this again soon. Nita

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: LouLouIzSpoiled

    On Mar 19, 2009

    Crispy, yummy and we ate it all up, so that means it's good! This is my new recipe for frying catfish!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: atlfitgirl

    On Jul 25, 2008

    My BF and I went to a catfish farm recently and caught 8 of the most beautiful catfish ( if you can call them that!) you have ever seen. I even filleted them myself and decided they deserved to be fried to a crispy goodness! This made a great, light, and extra crispy coating for the fillets. We both loved them... Since the catfish was so fresh, I only soaked the fillets for a few minutes as I prepared the coating. I used 8 fillets and still had plenty of cormeal mixture leftover so I will cut back a little next time... otherwise just another great recipe! I served it with Tartar Sauce for a delicious meal my BF still raves about!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 5 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved