|Deep fried, crispy strips of catfish, coated in a mixture of corn meal and flour, are a true deep south favorite.|
Southern Fried CatfishFried catfish is a common dinner in the south, especially during Lent, but we southerners love it anytime, really. There are catfish houses everywhere down south, where catfish is often all you can eat, coleslaw, hush puppies, and homemade buttermilk biscuits with jelly or honey are served family style, and sweet tea comes most often in Mason jars or icy tin cups, alongside local favorites like fried dill pickles, turnip greens, fried okra, squash casserole, and fried green tomatoes.
One of our favorite local spots for fried catfish on Friday is Pleasant's BBQ, a family owned place that's been around for years and where they serve some pretty rocking BBQ but the special on Friday is always fried catfish. I am convinced he uses some of his rub in the coating, so I've tried it and indeed, it rocks! Aunt Jenny's also in Ocean Springs, and also family owned, where not only is the food delicious but it comes served in the midst of some gorgeous and very old oak trees and a simply beautiful view across the bayou off of Biloxi Bay has excellent catfish. In Gulfport, Catfish Charlie's is also family owned, excellent and has been around forever. All delicious options!
Did you know that 75% of the world's supply of farm-raised catfish comes from right here in my home state of Mississippi, making us first in total U.S. catfish production? Humphreys-Belzoni, Mississippi claims the title of Catfish Capital of the World, has 117 catfish farms and more than 35,000 acres of farm-raised catfish, making it more than any other single county in all of the United States. In fact, Humphreys-Belzoni, hosts a huge World Catfish Festival every April, drawing crowds upwards of 20,000 to the Delta.
Now for me, my fried shrimp is coated in flour. Self-rising flour. Period. My fried oysters are coated only in corn meal. Yellow corn meal. Period. But my catfish is coated in a mixture of the two, mostly cornmeal, a little flour. That's the rules and the only way to eat any of the above three at least for me. This is not to say that my way is the right, or the only way. It's just my way!
When I fry catfish like this, I also prefer to cook the catfish in smaller strips rather than cooking them as large whole fillets, like I would cook when I pan fry. What that involves is that if you had a whole catfish and you filleted that into two halves, I would split those halves into multiple strips, cutting along the natural "seams" of the filet. I love the way the smaller pieces curl up in the fryer - to me, that's fried catfish!
The best way to cook fried catfish, in my opinion, is to deep fry them, whether that's in a large pot filled with oil on the stove, or a deep fryer. It cooks the catfish fast, and keeps them nice and crispy, the way that they are intended to be eaten. I've mentioned before, I do not do greasy, and that is why I love using a deep fryer. I upgraded my fryer to a TFal fryer which has an easy draining feature and a built-in oil storage that can be removed and refrigerated between frying. Since we don't use our fryer that often, I really love this feature!
Recipe: Southern Fried Catfish©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 5 min | Yield: About 4 to 6 servings
- 2 to 3 pounds of catfish fillets, cut into strips
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1/2 teaspoon of Old Bay seasoning, or to taste, optional
- 1/2 cup of self-rising flour
- 2 cups of all-purpose yellow cornmeal
- Canola oil for frying
- Hot sauce, for the table
Rinse the fillets. Cut into three to four strips lengthwise. Season fish on both sides with salt, pepper, Cajun seasoning and Old Bay, pressing lightly into fish. Preheat fryer to 375 degrees F and let the fillets rest while the fryer heats up.
Whisk the flour and cornmeal together in a large bowl until well blended. Dip the catfish fillets in the mixture until well coated, shake off any excess and set aside. Once the oil is heated up, pass fillets through the cornmeal again, shake off and drop into the fryer with the basket lowered. Fry only a few at a time so as not to overcrowd and bring down the temperature of the oil.
Fry until fish floats and is golden brown, about 4 to 6 minutes, depending on size. Drain on several layers of paper towels before transferring to a platter or individual plates. For hushpuppies, add enough buttermilk or milk to the dredging cornmeal to form a thick batter and drop by spoonfuls into the hot oil until browned and cooked through.
Serve with hushpuppies and tartar sauce, offering hot sauce at the table for sprinkling on the fillets. Great with cheese grits and homestyle tomato gravy, greens and coleslaw.
Cook's Notes: I also use this dredge for other fish fillets such as speckled trout, mullet, tilapia, crappie and flounder. You may substitute cornmeal mix if you prefer, however it does already contain salt, leavening and flour, so omit the self rising flour and reduce the salt you would use with all purpose cornmeal. I recommend White Lily Buttermilk Cornmeal Mix. May also use a deep, heavy bottomed pot, or large iron skillet, and enough vegetable or canola oil to fully cover the fillets.
Variation: Make a mixture of Creole mustard and yellow mustard, about 1/4 cup total. Beat an egg with just a splash of milk and stir into the mustard. Brush both sides of the catfish with the mustard before dredging in the flour/cornmeal mixture and frying.
BBQ Joint Catfish: Add 2 tablespoons of your favorite rib rub to the cornmeal mix.
Homemade Tartar Sauce: Combine 3/4 cup mayonnaise with 1/4 cup chopped pickle (dill or sweet), 2 teaspoons finely minced onion, 1/2 tablespoon lemon juice, 1/8 teaspoon garlic powder and a pinch salt and pepper to taste. Taste and adjust seasonings.
Tip: Frozen catfish often has a muddy flavor to it. You may be able to counter that by purchasing only catfish from the U.S., removing any fat and/or "dark meat" that is present on the fillets and soaking them for 30 minutes at room temperature in a salt water or buttermilk brine. For 1 quart of water or buttermilk, use 1 tablespoon of salt.
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