• Prep Time:
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  • Serves: 4 Servings

Fried Catfish #1

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 4 lb Catfish fillets
  • 1 c Milk for soaking
  • 1/2 c Flour
  • 1 1/2 c Cornmeal
  • Salt & pepper to taste
  • 2 ts Crab & shrimp seasoning
  • -(commercial or see recipe)
  • Oil for deep- or pan-frying


This is the quickest way I know to enjoy the flavor of catfish. Soaking
in milk makes the fish mild in taste and tender in texture. You don't
necessarily have to deep-fry this one, though that is the most common
method used in the South. I like it pan-fried just as well. It is a
completely different dish.

Cut the fillets into serving pieces of about 4 ounces each. Soak all the
fish in the milk for 1 hour. Mix the flour, cornmeal, salt and pepper, and
the crab and shrimp seasoning together. Drain the fish and dredge in the
cornmeal mixture.

Deep-fry in 375ø oil, a few pieces at a time, until golden brown. Keep
pieces warm in a 200ø oven until all is complete, or pan-fry on both sides
in a bit of oil or butter until the fish is lightly browned and done to
your liking. Do not overcook catfish.

Traditionally, deep-fried catfish was served with hushpuppies. I am
convinced that you also need a great deal of very cold beer with this
catfish fry.

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