One of the greatest joys of living in Louisiana is access to the freshest seafood. One being, catfish. We love some fried catfish! I like to keep the steps simple and let my homemade, seasoned batter mix do all of the talking!
When it comes to catfish, the fresher the better! I love to fry mine whole. I don’t mine a little softness to get that nice flaky filet. But, my family loves it thin and extra crispy! So, I slice a few pieces length wise and fry theirs a little bit longer.
It’s important NOT to over salt your cornmeal seasoning. It’s easily done. Be sure to taste the seasoning, so that you know how far to go. I always add a pinch of dried crab boil for an extra kick of flavor and spice. But, of course, that’s optional.
I don’t use any buttermilk or eggs. I leave that for chicken. I like to keep the coating nice and light. This way the filets aren’t weighed down during the frying. You’ll just the perfect crunchy without all of that thick batter.
- 2 lbs fresh catfish filets
- 1 1/2 cups yellow cornmeal
- 1 tsp all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Accent
- 2 tsp Creole seasoning or seasoned salt
- 1/2 tsp lemon pepper
- 1/2 tsp dry crab boil (optional)
- canola oil for frying
- In a shallow dish, cornmeal, flour, and all listed spices and seasonings.
- Mix well.
- Heat oil in a deep fryer or cast iron skillet to about 350 degrees F
- Dredge each fish filet in the cornmeal mixture and shake off the excess.
- Fry the catfish for 3-5 mins per side (or total if deep frying) or until it's as crispy as desired
- Drain on paper towels