fried catfish recipe
The Best fried catfish recipe
Classic Fried Catfish with Crispy Dough Coating
A Southern-inspired dish featuring tender catfish fillets coated in a light, flaky batter and baked to golden perfection. The crispy exterior pairs beautifully with a simple tomato-based sauce.
🥘Ingredients
- 8 oz fresh catfish fillets (skin-on or off)
- 1 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tsp dried parsley
👨🍳Directions
-
1
Preheat oven to 400°F. Pat catfish fillets dry with a paper towel to ensure a crispy coating. -
2
In a shallow bowl, whisk together flour, salt, paprika, and garlic powder. -
3
Heat olive oil in a large skillet over medium-high heat. Add catfish fillets, skin-side down if using, and cook for 4–5 minutes until golden brown. Flip and cook another 2–3 minutes until fully cooked through. -
4
Transfer cooked catfish to the prepared flour mixture, gently pressing to coat evenly. Place on a baking sheet and bake for 10–12 minutes until golden and crispy. -
5
While catfish cooks, melt butter in a saucepan over medium heat. Stir in tomato sauce and dried parsley, simmering for 3–4 minutes until slightly thickened. -
6
Serve hot catfish topped with the tomato sauce. -
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🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Fried Catfish with Crispy Dough Coating Works
❓ Frequently Asked Questions About Fried Catfish with Crispy Dough Coating
1. What’s the best way to prepare catfish for frying to ensure it stays crispy?
Use a high-smoke-point oil like vegetable or peanut oil (about 350°F). Pat the fish dry thoroughly with paper towels to remove moisture, then season generously with salt and pepper. Let it sit uncovered for 10 minutes before frying to let flavors penetrate.
2. Can I substitute a different type of fish for catfish in this recipe?
Yes, but adjust the seasoning and texture. White fish like cod or tilapia work well, but they’ll cook faster. For a crunchier texture, use firm white fish like snapper or mahi-mahi. Avoid fatty fish like salmon, which can make the oil smoke too quickly.
3. How do I know when the catfish is cooked through without overcooking?
Check for doneness by cutting into the thickest part—it should be opaque and flaky. For extra crispiness, remove the fish from the oil just before it reaches 375°F and let it rest for 2–3 minutes on a wire rack before serving.
4. What’s the trick to keeping the batter from sticking to the pan?
Heat your oil to 350°F before adding the fish, and ensure your pan is very hot. Lightly spray the pan with oil or use a nonstick spray to reduce sticking. Also, avoid overcrowding the pan—cook in batches for even browning.
