Southern Fried Catfish

Prepare the Coating: In a shallow dish or bowl, combine the cornmeal, flour, onion powder, garlic powder, Accent, Creole seasoning, lemon pepper, and dry crab boil (if using). Mix until well combined.

Prepare the Catfish: Pat the catfish filets dry with paper towels to remove excess moisture. This helps the coating stick better.

Coat the Catfish: Dredge each catfish filet in the cornmeal mixture, pressing lightly to ensure it’s evenly coated on both sides. Shake off any excess coating.

Heat the Oil: In a large skillet or deep fryer, heat about 1 inch of canola oil over medium-high heat. The oil is ready when a small amount of the cornmeal mixture dropped into it sizzles immediately.

Fry the Catfish: Carefully place the coated catfish filets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes per side or until the fish is golden brown and crispy. The internal temperature of the catfish should reach 145°F (63°C).

Drain: Once cooked, remove the catfish from the oil and drain on a paper towel-lined plate to remove any excess oil.

Serve: Serve your Southern Fried Catfish with your favorite sides such as coleslaw, fried okra, or cornbread, and enjoy!

This dish has all the crispy, flavorful goodness of classic Southern fried catfish. Would you like some sauce or dipping suggestions to go with it?