Fried Catfish
Fried Catfish is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves.
Chill in freezer until cold, about 30 minutes.
Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl.
Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet.
Add oil to come a little less than halfway up side of skillet.
Heat over medium heat until thermometer reads 335°F.
Rinse catfish; pat dry.
Dredge catfish in cornmeal mixture, shaking off excess.
Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch.
Transfer fish to paper towels to drain.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.