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Mississippi Fried Catfish
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Recipe

5 INGREDIENTS • 5 STEPS • 45MINS

Mississippi Fried Catfish

5
1 rating
Catfish filets, fried with a thin and crispy batter, for a traditional Southern-Style Fried Catfish. It's super simple and easy to make.
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Mississippi Fried Catfish
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Catfish filets, fried with a thin and crispy batter, for a traditional Southern-Style Fried Catfish. It's super simple and easy to make.
45MINS
Total Time
$4.34
Cost Per Serving
Ingredients
Servings
4
US / Metric
Catfish Fillet
8
Catfish Fillets
up to 10
All-Purpose Spice Rub
1/4 cup
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
Cajun Seasoning
1/4 cup
Cajun Seasoning
I used Malcom’s King Craw Cajun Seasoning
Cornmeal
2 cups
Cornmeal
Peanut Oil
as needed
Peanut Oil
Nutrition Per Serving
VIEW ALL
Calories
402
Fat
9.2 g
Protein
37.2 g
Carbs
46.9 g
Add to plan
logo
Mississippi Fried Catfish
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Split Catfish Fillets (8) in half lengthwise and pat dry with a paper towel. Place filets on wire rack.
step 2
Season fillets lightly with some of the All-Purpose Spice Rub (1/4 cup) and Cajun Seasoning (1/4 cup) on both sides and air dry for 10-15 minutes.
step 3
Add Cornmeal (2 cups) to a gallon-size ziplock bag and season with 1/2 Tbsp AP seasoning and 1/2 Tbsp of cajun seasoning. Shake to combine. Add filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and place it back on the wire rack. Work in batches not to overcrowd the bag. Let the filets air dry again for 10-15 minutes.
step 4
Prepare a deep fryer with Peanut Oil (as needed) for frying at 350-375 degrees F (180-190 degrees C). Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets float to the top. Don’t overcrowd the fryer of the fish that can stick together.
step 5
Drain the fillets and place them on a baking sheet lined with butcher paper. Serve hot with plenty of tartar sauce, lemon wedges, and hot sauce.
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Tags
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Dairy-Free
American
Gluten-Free
Fish
Shellfish-Free
Dinner
Quick & Easy
Seafood
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