Best 9 Deep Fried Catfish Food Network Recipes

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# Deep-Fried Catfish: A Southern Classic

Crispy on the outside, flaky and tender on the inside, deep-fried catfish is a Southern classic dish that is sure to please everyone at your table. This delectable dish is made with fresh catfish fillets that are coated in a seasoned batter and then fried until golden brown. Serve it with your favorite sides, such as hush puppies, coleslaw, and tartar sauce, for a complete and satisfying meal.

This curated collection of deep-fried catfish recipes offers a variety of options to suit your taste and skill level. Whether you're a seasoned pro or a novice cook, you're sure to find a recipe that you'll love. From classic Southern-style catfish to more creative takes on this classic dish, these recipes have something for everyone. So gather your ingredients, heat up your oil, and get ready to indulge in the crispy, flaky goodness of deep-fried catfish!

## Featured Recipes:

* **Classic Southern Deep-Fried Catfish:** This traditional recipe uses a simple batter made with flour, cornmeal, and seasonings to create a crispy coating for the catfish fillets. Serve it with tartar sauce and lemon wedges for a classic Southern meal.

* **Crispy Catfish Nuggets:** These bite-sized catfish nuggets are perfect for parties or appetizers. They're coated in a crispy breadcrumb mixture and fried until golden brown. Serve them with your favorite dipping sauce for a fun and easy snack or meal.

* **Catfish Po' Boy Sandwich:** This iconic sandwich features a crispy catfish fillet served on a toasted bun with lettuce, tomatoes, pickles, and tartar sauce. It's a messy but delicious meal that is sure to satisfy your hunger.

* **Fried Catfish Tacos:** These tacos are a creative and flavorful way to enjoy catfish. The catfish is fried until crispy and then topped with a variety of fillings, such as shredded cabbage, pico de gallo, and avocado slices. Drizzle them with a spicy sauce for an extra kick.

* **Catfish and Hush Puppies:** This classic Southern combination is a match made in heaven. The catfish is fried until crispy, while the hush puppies are golden brown and fluffy. Serve them together with tartar sauce and coleslaw for a complete and satisfying meal.

No matter which recipe you choose, you're sure to enjoy the crispy, flaky goodness of deep-fried catfish. So gather your ingredients, heat up your oil, and get ready to indulge!

Check out the recipes below so you can choose the best recipe for yourself!

FRIED-CATFISH ROLLS



Fried-Catfish Rolls image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
1 to 2 jalapeno or serrano peppers, diced (remove seeds for less heat)
2 scallions, roughly chopped
1/2 cup mayonnaise
1 to 2 tablespoons pickling liquid, plus sliced pickles for garnish
Kosher salt and freshly ground pepper
1/2 cup instant flour (such as Wondra)
1 pound catfish fillets, cut into 1/2-inch chunks
1 12-count package miniature potato buns (do not separate)
2 tablespoons unsalted butter, melted
1 large ripe tomato, thinly sliced
1 stalk celery, thinly sliced

Steps:

  • Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.
  • Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.
  • Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.
  • While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
  • Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.

Nutrition Facts : Calories 781, Fat 53 grams, SaturatedFat 11 grams, Cholesterol 78 milligrams, Sodium 675 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 26 grams

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 to 3 tablespoons olive oil
3/4 cup mayonnaise
2 scallions (white and tender green parts only), minced
2 teaspoons drained sweet pickle relish
1 liter canola, approximately, as needed for deep-frying
3 cups cornmeal, approximately, as needed for breading stage
2 tablespoons Irvine Spices Cajun Blackfish spice (you may need more if you use more cornmeal for breading)
Salt and freshly ground black pepper
4 pounds catfish fillets
Lemon wedges, for service

Steps:

  • In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
  • Heat oil in deep-fryer to 350 degrees F.
  • Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk

Steps:

  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
  • Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
  • Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

Steps:

  • Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  • Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  • Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

FRIED CATFISH



Fried Catfish image

Kerry Seaton has mastered the art of Cajun cooking and is sharing it with you, starting with this impeccably seasoned catfish, coated with hot Cajun spices, covered in crispy cornmeal, and fried to golden perfection. Now that's southern comfort food! (Courtesy of Kerry Seaton Stewart, Willie Mae's Scotch House.)

Provided by Food Network Canada Editors

Categories     comfort food,dinner,fish,Fry,Main

Time 26m

Yield 2 servings

Number Of Ingredients 6

2 catfish, battered
Creole seasoning, to taste
2 cups yellow cornmeal dry mix
2 cups dry fish fry seasoned blend, your preference
Lemon, wedges
Curly parsley, to taste

Steps:

  • Dry raw catfish using a paper towel.
  • Season fish with creole seasoning to your preference or taste.
  • Cover catfish in a dry cornmeal dredge. No wet needed here.
  • Place the catfish in a fryer for 11 minutes at 350ºF or until it is golden brown or fill a pan with 1 inch of canola oil and fry fish.
  • Remove fish when crispy and plate with lemon wedge on top and curly parsley.

FRIED CATFISH



Fried Catfish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 quarts vegetable oil
4 whole eggs
2 cups milk
4 fillets catfish, 6 to 8 ounces each
1 tablesooon salt
1 teaspoon ground pepper
2 cups all-purpose flour, seasoned with 1 teaspoon seafood seasoning
2 cups white cornmeal
1 lemon, juiced

Steps:

  • Heat the oil in a deep saucepot or small fryer to 350 degrees F.
  • Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
  • To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
  • To finish, drizzle with lemon juice and serve.

FRIED CATFISH



Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
3 teaspoons salt
1 teaspoon ground red pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
8 farm raised catfish fillets
Vegetable oil, for deep frying

Steps:

  • Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess.
  • Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

DEEP FRIED CATFISH



Deep Fried Catfish image

Make and share this Deep Fried Catfish recipe from Food.com.

Provided by MizzNezz

Categories     Catfish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 1/2 lbs catfish meat
oil (for deep frying)

Steps:

  • Mix dry ingredients.
  • Heat oil to 365F degrees.
  • Dip fish in milk, then in flour mixture.
  • Fry a few at a time, turning once, about 2 minutes each side.
  • Drain on paper towels.

DEEP-FRIED CATFISH (FOOD NETWORK)



Deep-Fried Catfish (Food Network) image

This is SO tasty and crispy! Be sure to use Kosher salt, or only 1 tsp if using regular salt. If you don't like catfish, try tilipia or snapper. This is from Food Network, Big Daddy. Hope you enjoy!

Provided by Scoutie

Categories     Healthy

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 (12 ounce) bottle amber beer
4 (6 ounce) catfish fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, juiced

Steps:

  • Preheat a deep-fryer or pot to 350 degrees F.
  • In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine.
  • Whisk in the beer, being sure to remove any lumps.
  • Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces.
  • In a small bowl add the salt, pepper and granulated garlic.
  • Dredge the fillets with the salt mixture.
  • Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick.
  • Fry until brown and crispy, about 3 to 4 minutes.
  • Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

Nutrition Facts : Calories 516.1, Fat 14.5, SaturatedFat 3.2, Cholesterol 79.9, Sodium 3868, Carbohydrate 58.3, Fiber 5.2, Sugar 1.3, Protein 33.8

Tips:

  • For the best results, use fresh catfish fillets. If using frozen fillets, thaw them completely before cooking.
  • To make sure the catfish is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
  • If you don't have a meat thermometer, you can also check the catfish by inserting a fork into the thickest part of the fillet. If the fish flakes easily, it is cooked through.
  • To add extra flavor to the catfish, you can marinate it in a mixture of buttermilk, spices, and herbs before cooking.
  • Serve the catfish with your favorite dipping sauce, such as tartar sauce, ranch dressing, or hot sauce.

Conclusion:

Deep-fried catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy coating and flaky flesh, catfish is a versatile fish that can be served with a variety of sides, such as hush puppies, coleslaw, or french fries. Whether you are a seasoned cook or a beginner, you are sure to enjoy this classic Southern dish.

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