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Classic Southern Fried Catfish
Traditional dish · American (Southern)
A quintessential Southern dish featuring cornmeal-crusted catfish fillets, fried to a golden crisp. This recipe emphasizes a traditional approach with simple seasonings and a perfectly crunchy exterior.
Ingredients
- Catfish fillets1.5 lbs
- Yellow cornmeal1.5 cups
- All-purpose flour0.5 cup
- Eggs2 large
- Milk0.25 cup
- Salt1 tsp
- Black pepper0.5 tsp
- Vegetable oil or shortening4 cups
Steps
- 1
Pat the catfish fillets dry with paper towels.
- 2
In a shallow dish, whisk together the eggs and milk.
- 3
In another shallow dish, combine the cornmeal, flour, salt, and pepper.
- 4
Dip each catfish fillet first into the egg mixture, then dredge it thoroughly in the cornmeal mixture, ensuring it's fully coated.
- 5
Heat the vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat to 350°F (175°C).
- 6
Carefully place 2-3 coated fillets into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.
- 7
Remove the fried catfish from the oil and drain on a wire rack set over paper towels.
- 8
Repeat with the remaining fillets.
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