Crispy Fried Catfish: A Southern Classic with a Crunch

Serve the crispy fried catfish with a squeeze of fresh lemon, hot sauce, or a creamy dipping sauce for added flavor.
Store any leftover catfish in an airtight container in the refrigerator for up to 2 days. To keep the coating crispy, reheat the fillets in an oven or air fryer at 375°F (190°C) for 10-12 minutes.
Freeze cooked catfish for up to 3 months. Reheat in the oven for best results, as microwaving may make the coating soggy.
Variants:

Spicy Catfish: Add more cayenne pepper or a teaspoon of hot sauce to the egg mixture for extra heat.
Herb-Infused Coating: Add finely chopped fresh herbs like parsley or dill to the cornmeal mixture for an aromatic twist.
Gluten-Free: Use a gluten-free flour blend and cornmeal to make this recipe gluten-free without compromising flavor or texture.
FAQ:

Can I use a different type of fish for this recipe? Yes, you can substitute catfish with other mild fish like tilapia, haddock, or flounder. The frying technique and batter will work well with other fish varieties.

What oil is best for frying catfish? Peanut oil, canola oil, or vegetable oil are all great options for frying. These oils have a high smoke point and will give the fish a crisp, golden exterior.

Can I bake the catfish instead of frying it? Yes, if you prefer a healthier option, you can bake the catfish at 400°F (200°C) for 12-15 minutes, or until golden brown and crispy. Make sure to spray the fillets with a little cooking spray before baking to help the coating crisp up.

Crispy Fried Catfish is the perfect dish for anyone who loves Southern comfort food. With its crispy, seasoned coating and tender fish inside, it’s sure to become a family favorite. Whether enjoyed as a main course or part of a seafood platter, this recipe brings the irresistible flavors of a classic Southern fish fry to your kitchen.