Southern Crispy Fried Whole Catfish Recipe
Fried Catfish reigns supreme in my world, and this easy recipe for Southern Crispy Fried Whole Catfish is one of my favorites. After that first bite of juicy, flaky catfish with that crispy cornmeal crust, trust me—you’ll be hooked just like I was!
Servings: 4 servings
Calories: 557kcal
Equipment
- cast-iron or heavy-bottom stock pot or Dutch oven
- tongs, slotted spoon, or spider strainer
Ingredients
- 2 pounds whole catfish head removed, gutted, and skinned
- 2 teaspoons sea salt divided
- ¼ teaspoon ground black pepper
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 cup buttermilk
- 3 large eggs beaten
- peanut oil for frying
- 2 lemons cut into wedges for serving, optional
Instructions
- Sprinkle one teaspoon of salt and ground black pepper evenly on both sides of the fish.
- Add buttermilk and eggs to a separate large mixing bowl. Place the whole fish in the buttermilk mixture, cover with plastic wrap, and refrigerate for 15 minutes.
- While the fish is in the fridge, fill a cast-iron or heavy-bottom stock pot or Dutch oven with peanut oil until 3-4 inches deep. Heat to 350°F as measured with a candy or deep fry thermometer.
- While the oil is heating, add the cornmeal, flour, one teaspoon of sea salt, lemon pepper, paprika, and optional cayenne pepper to a mixing bowl and whisk until combined.
- Remove the fish from the fridge and dredge both sides of the catfish in the cornmeal mixture, pressing down to help them stick. Place them on a wire rack and let them sit for at least five minutes before frying.
- Place a few catfish at a time into the heated oil, but be careful not to overcrowd the pan. Depending on the size of your fish and the pan, you may have to fry your fish in batches.
- Fry for 5-8 minutes, flipping halfway through, or until they are a light golden brown, the flesh is opaque, and the fish flakes easily with a fork. Be careful not to overcook them. Fish is done when the internal temperature reaches 145°F.
- Carefully fish them out (pun intended!) using a slotted spoon or spider strainer. Let them drain for a few seconds, then place on a wire rack.
- Repeat with the remaining catfish. and serve immediately. If desired, squeeze a lemon wedge over each piece just before serving.
Notes
If you have never cleaned or skinned a catfish, I recommend asking your fishmonger to do it.
For fried fish, you’ll want to make sure the exterior is golden brown and crispy while the inside is fully cooked and moist. Using an instant-read meat thermometer is the best way to check the internal temperature without overcooking or undercooking the fish.
Fry the fish in batches to avoid overcrowding the pan. Use a candy or deep fry thermometer to monitor the oil temperature.
You may need to raise or lower the burner heat to keep the oil at a consistent temperature. If the oil is too cold, the fish will absorb more oil and become greasy. If it's too hot, the outside will burn before the inside is cooked.
Check out this tip from America's Test Kitchen to minimize the fishy smell sometimes associated with frying fish. Mix half a cup of vinegar with a cup of water in a small saucepan and let it simmer on the stove over low to medium heat for 10 to 15 minutes.
Nutrition
Calories: 557kcal | Carbohydrates: 56g | Protein: 50g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 261mg | Sodium: 1374mg | Potassium: 1189mg | Fiber: 6g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 30mg | Calcium: 144mg | Iron: 4mg
