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Fried Catfish

Western.Chefs's picture
  Catfish 6 Small (Dressed, With Heads And Tails Left On)
  Cornmeal 3⁄4 Cup (12 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Lemon wedges 3
  Salad oil 2 Cup (32 tbs) (for frying)

1. To skin catfish, using knife or scissors, cut off the sharp fins. Make a cut through the skin around the catfish's head. Peel skin away from flesh around head; using paper towel to grasp skin, pull skin firmly toward tail to remove it in 1 piece. Cut off head.
2. In a plastic bag, combine cornmeal, flour, salt, and pepper. Into pie plate, pour milk. Dip catfish, 1 at a time, in milk to coat them well; drop into plastic bag. Shake to coat evenly with cornmeal mixture. Place coated catfish on wire rack over waxed paper to dry 30 minutes.
3. In 10-inch skillet over medium heat, heat about 1/2 inch salad oil to 370°F. on deep-fat thermometer. Fry 3 catfish at a time in hot salad oil until golden, about 8 to 10 minutes, carefully turning fish once.
4. When cooked, remove catfish to drain on paper towels.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7048 Calories from Fat 4681

% Daily Value*

Total Fat 528 g812.6%

Saturated Fat 41.5 g207.6%

Trans Fat 7.9 g

Cholesterol 1540.3 mg513.4%

Sodium 2183.7 mg91%

Total Carbohydrates 120 g40.2%

Dietary Fiber 10.6 g42.3%

Sugars 3.9 g

Protein 448 g896.7%

Vitamin A 27.8% Vitamin C 57.4%

Calcium 45.9% Iron 75.8%

*Based on a 2000 Calorie diet


Fried Catfish Recipe