I love catfish, especially a whole fried catfish. Being from Texas I grew up eating catfish. To this day, I just love it. Allen prefers filets, but I’ve always like a whole catfish. Not sure why, maybe it’s juicier because of the bones still in? I don’t know. I grew up fishing with my Dad and more times than not, catfish was what we caught in local lakes.
I now purchase them from the fish market at the local grocery store, or I’ll order online Gulf Coast catfish. I have different techniques for cooking them. If I have filets, I may grill them which I absolutely love a grilled catfish. Sometimes I use Zatarain’s Seasoned Fish Fry which is excellent. Sometimes I’ll just batter them with cornmeal, salt and pepper. Are you familiar with Zatarain’s Seasoned Fish Fry? here’s a link: http://Zatarain’s Seasoned Fish Fry.
This is a lot, but I do buy this size because it stores well.
this is so easy – whole fried catfish.
I think what makes this so good is before you add the flour and cornmeal mixture, you season the fish on both sides with a little salt and Old Bay Crab Boil seasoning. https://amzn.to/3gKnQv0
You know how sometimes you’ll eat a piece of fried fish and other than the breading, the fish itself is just bland? Well salting and seasoning the fish with the old bay eliminates that problem.
This fish is great with just lemons or as Allen likes it with tarter sauce. Here’s my recipe for tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/
Here’s another recipe for catfish that I love! It does use the Zatarain’s fish fry. https://the2spoons.com/the-best-southern-fried-catfish/
this is so easy – whole fried catfish.
Here’s the easy recipe! You’ll love this fish!
Ingredients
Method
- Season both sides of the fish with a sprinkling of salt and a sprinkling of Old Bay seasoning.
- Combine the flour and cornmeal.
- Heat a skillet with about a half inch to inch of oil. You aren't deep frying so you don't need a lot.
- If you are cooking whole catfish, cut 3 slits through on each side of the fish. Dredge each piece of fish in the flour/cornmeal mixture making sure all nooks and crannies are coated.
- Place the fish in the medium hot oil, about 325 to 350 and cook until browned. Flip and cook on the other side until golden brown. If you are cooking whole fish I'd cook at about 325 so it will cook inside.
- When done, remove and drain on paper towels Serve with lemon slices, tarter sauce or a delicious red sauce.