Deep-Fried Catfish
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Crispy deep-fried catfish fillets coated in seasoned cornmeal and flour. A Southern classic perfect for a fish fry, served with tartar sauce and lemon wedges.
Ingredients
- 2 lbs catfish fillets
- 1/4 cup yellow mustard
- 1 cup yellow cornmeal
- 3/4 cup self-rising flour
- 2 3/4 tsp seasoning salt
- 1 1/2 tsp paprika
- 1 tsp ground black pepper
- 2 cup vegetable oil
- tartar sauce
- lemon wedges
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 4.84 mg
- Magnesium: 120 mg
- Phosphorus: 729 mg
- Potassium: 1167 mg
- Zinc: 2.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 lbs catfish fillets
- 1/4 cup yellow mustard
- 1 cup yellow cornmeal
- 3/4 cup self-rising flour
- 2 3/4 tsp seasoning salt
- 1 1/2 tsp paprika
- 1 tsp ground black pepper
- 2 cup vegetable oil
- tartar sauce
- lemon wedges
Prepare
- Chop fresh parsley
Let's Cook
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Step 1.
Coat the catfish fillets with the yellow mustard, making sure they are evenly covered. Place the coated fillets on a baking sheet and set aside.
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Step 2.
In a large ziplock freezer bag, combine the cornmeal, self-rising flour, seasoning salt, paprika, and black pepper. Seal the bag and shake well to mix thoroughly.
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Step 3.
Add the mustard-coated catfish fillets to the bag with the seasoned cornmeal mixture. Seal the bag and shake gently to coat each fillet evenly. Remove the fillets from the bag and place them on a plate.
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Step 4.
Heat the vegetable oil in a deep fryer or deep-frying pan to 350–360°F. If using a deep-frying pan, ensure the oil is deep enough to submerge the fillets partially.
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Step 5.
Carefully add the coated catfish fillets to the hot oil. Deep-fry until golden brown, about 10 minutes, or a few minutes longer if the fillets are thick. If using a deep-frying pan, turn the fillets every 3–5 minutes for even cooking.
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Step 6.
Remove the fried catfish from the oil and transfer to a plate lined with paper towels to absorb excess oil. Serve immediately with tartar sauce and lemon wedges, and garnish with chopped fresh parsley.