This southern fried catfish recipe is super simple to make and takes only a few minutes.
In the south, when you fry catfish, it’s pretty much ALWAYS in a cornmeal breading. My son actually came up with this recipe after he caught his first catfish. I think it turned out delicious!
Perfect for freezing meats, soups, stews or any other liquid, this reusable storage bags are easy to store, easy to clean and can be defrosted in a microwave or popped inside a
Southern Fried Catfish Recipe
- 2 pounds catfish filets or nuggets
- 1 tsp Cajun seasoning
- 1 tsp dried rubbed sage
- 1 tsp smoked paprika
- 2 cups yellow cornmeal
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- Canola oil for frying
- Place catfish filets or nuggets into a plastic zipper bag.
- Add seasonings to bag and zip closed. Gently roll the fish around in the seasonings to coat evenly.
- Place bag in refrigerator and allow to sit for 1-4 hours to absorb flavor.
- Place cornmeal and flour in a medium sized mixing bowl.
- Add salt and pepper to cornmeal mixture.
- Remove catfish from bag and dip in cornmeal. Shake off excess.
- Add about ¼ inch of canola oil to a frying pan and heat over medium-high heat until bubbling slightly. (About 375° F)
- Lay fillets or nuggets into hot oil, making sure to lay them AWAY from you to avoid splattering. Cook about 2-3 minutes on each side or until the fish has lost all translucence in the center.