A Good Ol' Fish Fry: Catfish Recipe

Nothing beats a good ol’ fish fry. 

What I love about frying fish:

1. How easy it is, 2. How easy it is, and 3. How easy it is. 

Did I mention how easy it is? 

Throw some fillets (or catfish nuggets depending on your preference) in some cornmeal with some seasoning, throw it in some oil and you have dinner in about 10 minutes. If ever there was a time for a quick and easy meal, now is that time. 

I have fried catfish a numerous of ways: with buttermilk, with egg, with flour mixed in the cornmeal, with mustard… and every single time, it has always come out good. It’s the recipe that doesn’t let you mess it up. But, no matter HOW I fry my fish, the base work is always the same: freshly squeezed lemon juice on the flesh of the fish before I season it.

As you’re getting your fish prepared, please note that if your fish smells too fishy, it’s probably not safe to eat. I know that sounds a little weird that fish shouldn’t smell like fish, but it really shouldn’t sis. At most, it should have a slight smell, but if it smells like your fish was pulled straight out the sea, you may want to go back to the store and get a fresh batch. If at all possible, when buying fish, try to get the freshest fish that you can find, and cook it sooner rather than later. 

As we all know, lemon and seafood go hand and hand together, and taking that time to rub the flesh of the fish with lemon really takes the fish up a notch. I love the subtle taste of lemon underneath the cajun and old bay.

Pair this fish with your favorite sides: it’s fries and bread for me, some juice and you have a match made in heaven.

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Ingredients

Catfish Fillets

1 Lemon

Seasonings: Garlic Powder, Old Bay, Cajun Seasoning, 21 Salute (Trader Joe’s mix)

Fine Cornmeal (about 1 cup depending on how much fish you plan to fry)

INSTRUCTIONS

  1. Pre-heat oil in cast iron skillet or deep-fryer. 

  2. Squeeze lemon juice over fish and rub juice into flesh. 

  3. Season fish and cornmeal generously. Make sure the fish has seasoning on both sides. Add about a tablespoon of each seasoning to cornmeal and whisk together. 

  4. Coat fish with cornmeal mix and shake off excess.

    *Any extra cornmeal that falls in the oil is going to eventually burn in the oil so try to shake off well*

  5. Once has come up to temperature (you can sprinkle a little cornmeal to see if your oil is ready), lay fish gently in oil and fry. Fry fish about 3-5 minutes per side. 

  6. Catfish tends to be a very delicate piece of meat, so attempt to not flip the fish several times. This is a time to put the fish in and leave it be. 

  7. Flip fish and continue to cook on other side. 

  8. Once done, place fish on wire rack to allow oil to drain off. 

  9. Serve with your favorite sides, and enjoy! 

Davina McGillComment