Southern Fried Catfish
I love to treat my family and friends to this tasty recipe! The secret is getting the oil hot enough and letting the fish fry until it’s crispy! Growing up, we often had fried fish on Friday nights, and while most people wouldn’t agree with the combo, we always served it with spaghetti and meat sauce, fries, and green salad. Sometimes, I even serve lasagna instead of spaghetti.
Ingredients:
- Fresh Catfish fillets (I usually make 2 pieces per person)
- 1 lemon
- Garlic powder
- Onion powder
- 2 bags of Louisiana Seasoned Fish Fry (Blue Bag)
- 48 fl oz Canola or peanut oil, for frying
Directions:
- Wash catfish with cold water.
- Pat dry with a sheet of paper towel then squeeze lemon juice on fish.
- Trim catfish of any excess skin.
- Lightly sprinkle the garlic powder and onion powder on both sides of the catfish fillets.
- Pour Fish Fry batter in a shallow dish and drench fillets, pressing gently to coat well. Shake excess and set aside.
- Heat Canola oil in a large skillet over medium-high heat until a bit of fish batter sizzles when dropped in. I typically use an electric skillet or deep fryer to get more pieces cooked at once.
- Gently add the coated fillets to the hot oil and fry until golden brown, turning once. It may take 7-8 minutes. Make sure it’s crispy and the batter isn’t separating from the fish. It typically floats when ready!
- Remove and drain on a paper-towel-lined plate. Serve immediately.
