Fried Catfish, juicy comfort food you can have fun with.
Hi. Don here. June 25 is National Catfish Day and August is National Catfish Month in the United States. I don’t know who decides these things, or why there would be two times to celebrate catfish, but I saw it on the internet so it must be true 😉 And I got it in my head to make me some Fried Catfish. The way I make it is mighty easy. Dredge it in some breading, fry it.
But first, you have to have the catfish fillets.
Off I went to the store in search of catfish filets. You’d think in a small town in the Shenandoah Valley of Virginia finding catfish would be an easy task. But I didn’t find catfish filets until the third stop. Maybe I should have asked our grandson Carter to go fishing. He loves catching catfish, probably because you fish for them at night.
The coating on this Fried Catfish is a universal one. You can use it for chicken, veal, or fish. Add spices such as Italian seasoning, tarragon or basil in the flour or bread crumb mixture to suit your taste. Or simply use salt and pepper to flavor it.
What You Need
You will need measuring cups and spoons, flat casserole dishes, a deep skillet, breadcrumbs and catfish, along with a few other ingredients. Whatever you buy, be sure to buy the best you can afford.
Fried Catfish Recipe
Fried Catfish Recipe
Crisp on the outside, juicy on the inside, this Fried Catfish is scrumptious.
- 2 catfish filets about 1/4 to 1/3 pound each
- 3 tablespoons canola oil
- 1 cup Flour
- Salt & freshly ground pepper to taste (I used about 1/4 teaspoon salt and 1/8 teaspoon pepper)
- 1/2 cup Liquid egg substitute (I prefer to use egg substitute because it seems to be stickier. But if you don't have any, you can use two beaten eggs instead.)
- 1/2 cup finely crushed bread crumbs (The prepared ones from the grocery store are best.)
- 1/4 cup grated Romano or Parmesan cheese
- Place a heavy skillet over medium high heat with enough canola oil to cover the bottom.
While the oil heats, arrange three dishes large enough to hold one catfish filet.
- Starting with the first dish farthest from the skillet, add enough flour to coat both sides of the two fillets (I use about a cup).
- Add salt and freshly ground pepper to taste and mix to combine.
In the next dish pour in enough liquid egg to cover the bottom about 1/4 inch deep.
- The third dish then has the bread crumbs and grated cheese mixed.
It should be about 1/2 in deep.
- When the oil is hot, coat one filet on both sides with the flour and gently shake off the excess.
- Then dip both sides in the egg and coat both sides.
- Finally, place the filet in the bread crumb mixture and press down.
- Turn it over and do the same.
- The trick to having the coating stick is the gently pressing of the fish into the bread crumbs and cheese.
- Slide the catfish filet into the oil and repeat the process with the other filet.
- Fry them on one side until golden brown (about 3 minutes with my stove/skillet combination).
- Then turn them over to brown the other side.
- Cooking time will vary depending on the thickness of the filet.
- If you are cooking more filets than the skillet can hold, keep them warm in a 200F oven on an oven proof serving platter with a paper towel to absorb the excess oil.
- You may have to add oil to skillet as you continue to cook more fish.
- To serve, you can sprinkle the fillets with chopped fresh parsley and garnish the plate with a lemon wedge for squeezing.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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