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Southern Fried Catfish is one of my most popular pins on Pinterest. I noticed that I made a video for this recipe but not a blog post. 😲 Forgive my tardiness, but it’s better to be late than not at all, right?
Southern Fried Catfish was my first cooking video and it is dear to my heart not only because it was my first cooking video, but because I was making this meal to take to my older brother who had just returned home from being in the hospital. I know fried catfish is not the healthiest meal, but all you want when you get back from an extended stay at the hospital is some good ‘ole food. So that’s what I did, and lo and behold, the pin has over 90,000 views and over 1,000 saves on Pinterest. Life is funny like that.
Here is the recipe that many of you have emailed me about. Enjoy!
Choose from either catfish steaks, filets or both. I think I prefer steaks but don’t let me change your mind.
Organize your stations into dry and wet ingredients. Mise en place a French word for everything in its place. You will enjoy cooking much more when you organize your cooking space. 😉
I used an aluminum mesh strainer to sift my dredge. You want the ingredients to mix well.
I threw away my deep fryer a while back. I don’t fry that much and it was taking up space in my cupboard that I didn’t have. I bought one of these little handy things, a candy thermometer, and it fits perfectly in my utensil drawer.
I serve alongside with coleslaw and hush puppies (recipe to come). Oh, and don’t forget the spaghetti!
Head on over to my YouTube channel and watch me make this meal. Don’t forget to hit the subscribe button.
Did you make this recipe? Tag @mommyanew.
Health and happiness. . .
- 1 quart vegetable oil
- 2 lbs catfish steaks (or filets)
- 2 eggs
- 1 cup milk
- 2 cups all purpose flour
- 2 cups yellow cornmeal
- 2 tbsp creole seasoning
- 2 tbsp seasoning salt
- 1 tsp garlic
- 1/2 tsp ground mustard
- Pour vegetable oil in a heavy frying pan and begin heating. Clip a thermometer inside of the pan.
- Combine together the flour, cornmeal, creole seasoning, seasoning salt, garlic and ground mustard. Sift in a mesh strainer and set aside in a shallow dish.
- Combine together in a separate shallow dish two eggs and one cup of milk. Mix together with a fork. Set aside.
- Start dredging the fish by placing the fish one at a time into the wet egg mixture and then immediately into the cornmeal mixture. Set aside in a separate container.
- When the thermometer reads 350, place the fish one at a time into the oil. Do not overcrowd the pan. Fry the fish in batches.
- Fry until brown all over, 5 to 7 minutes.
- Remove the fish from the oil and place on a plate lined with paper towels or a draining rack.
- Serve alongside with hush puppies and spaghetti. (optional)