Fried catfish is a tradition in the south and around my house as well. It is very easy to make and all you need to go with it is just some hushpuppys and fries. My family looks forward to having fish fry’s all the time. We try to keep some fish in the freezer all year round. You can take some out of the freezer, thaw them out and they fry up just fine. There are two ways we cook it here depending on who is doing the cooking. I will show you both ways, but of course I like my way the best. It is super simple and fast. I hope you love it.
Ingredients: (her way)
- 1 1/2 pounds of catfish filets (this also works with perch or tilapia.)
- 1 bag Louisiana fish fry with lemon.
- 1 teaspoon Tony Chachere’s creole seasoning or to taste.
- 1 bowl of cold water.
- Oil for frying.
- Place catfish filets in bowl of cold water.
- Pre heat oil in fryer.
- Remove filets from water and pat dry.
- Season with Tony’s & dredge in fish fry.
- Shake off excess and place in hot oil. Fish is done when it floats and is a golden brown color. Fry in small batches, place on paper towels when done, and place in oven to keep warm until all fish is done.
Ingredients: (his way)
- 1 1/2 pounds catfish filets.
- 1/2 cup yellow cornmeal.
- 3 tablespoons all-purpose flour.
- 1 1/2 teaspoons salt.
- 1/4 teaspoon red pepper.
- Oil for frying.
- Rinse catfish; pat dry with paper towels. Combine cornmeal, flour, salt and red pepper in shallow dish. Dip fish into cornmeal mixture. Heat 1 inch oil in large heavy skillet over medium heat until hot (about 375°F on deep-fry thermometer).
- Fry fish in batches 4 to 5 minutes or until golden brown and fish flakes easily when tested with fork. (Allow temperature of oil to return to 375°F between batches.) Drain fish on paper towels.