Fried Catfish Recipes, Hints & Videos

Fried Catfish Recipes, Hints & Videos

Found on all continents except Antarctica, catfish is an important source of Vitamin D. They are called catfish because their prominent barbels, which resemble a cat's whiskers.

Catfish is an extremely popular food in the southern United States. The tradition of eating  this white fish was first brought to our shores by European and African immigrants who  considered it a delicacy. No one knows for sure when the practice of breading and frying catfish started, but no one denies that it's an excellent way to enjoy it. Traditional breading ingredients include cornmeal and flour although more exotic toppings are certainly allowed.

Fried Catfish Recipes

Pan Fried Catfish Filets

Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive  oil to a golden brown. Serve with lemon wedges.


1 C. cornmeal

2 tsp. ground cayenne pepper

2 tsp. paprika

1 tsp. onion powder

1/3 C. extra virgin olive oil

4 (4 oz.) fillets catfish

1 C. milk

4 cloves garlic, minced


In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper. Heat oil in a large skillet over  medium heat. Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely  covered. Set aside. Fry the garlic in the hot skillet, but do not burn. Add the coated  catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after  each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper  towels.

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