Southern fried catfish recipe

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This flaky fried catfish is laced with homemade Creole Seasoning for kick.

  • Yield: 8 Servings


Creole Seasoning
  • 2 Tbsp kosher salt
  • 2 Tbsp garlic powder
  • 2 Tbsp paprika
  • 1 Tbsp onion powder
  • 1½ Tbsp pepper
  • 1 Tbsp ground red pepper
  • 1 tsp celery salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Vegetable oil
  • 2 cups cornmeal
  • 2 cups masa harina (corn flour)
  • 2 large eggs
  • 1 cup milk
  • 1 Tbsp Creole mustard
  • 3 lb farm-raised catfish fillets, cut into 4- x 2-inch strips
  • Parchment paper
  • Pickled vegetables
  • Sliced tomatoes
How to Make It
    Prepare Creole Seasoning
  1. Combine all ingredients in a medium bowl, stirring well.
  2. Prepare Catfish
  3. Preheat oven to 300°. Pour oil to a depth of 3 inches into a 4- to 5-qt. Dutch oven; heat over medium-high heat to 350°.
  4. Meanwhile, combine cornmeal, masa harina, and 3 Tbsp. Creole Seasoning in a large bowl, reserving remaining seasoning for another use. Stir seasoning mixture well.
  5. Whisk eggs in a large bowl; whisk in milk and mustard. Dip fish in egg mixture; dredge in cornmeal mixture, shaking off excess.
  6. Fry fish, 8 pieces at a time, 2 minutes on each side. Drain fish on paper towels. Transfer fish to a baking sheet lined with parchment paper. Place in oven; keep warm at 300° until ready to serve. Serve with pickled vegetables and sliced tomatoes.

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