Photo: Beth Dreiling Hontzas
Fried Catfish Recipes
Members of our Food staff have a tough time arriving at a consensus when it comes to the Southern delicacy of fried catfish. We tried a variety of techniques, from soaking catfish overnight to combining the best ingredients from several different recipes. We found 4- to 6-ounce, thin-cut, farm-raised fillets easy to manage in the skillet, and they curl up when cooked, giving great eye appeal. If you purchase frozen fillets, place them in a colander with a pan underneath, and thaw in the refrigerator overnight; otherwise, keep them in the coldest part of your refrigerator, and use within two days.
In searching for the perfect fried catfish recipe, we found the answer in a simple ingredient—cornmeal. It offers a crunchy texture without a greasy taste. Fried catfish opinions aside, we all agree our choices for side dishes are hush puppies, baked beans, and coleslaw. As for catfish condiments, a dab of ketchup and tartar sauce and a squeeze of lemon are high on our list.
Frying Catfish Tips