Fried Catfish Recipe
Overview
This classic Fried Catfish recipe hails from Paul Prudhomme’s Louisiana Kitchen, a culinary gem published in the early ’80s. It’s a dish that celebrates Southern flavors and is perfect when paired with Prudhomme’s signature hushpuppies. The recipe promises crispy, flavorful catfish that’s perfect for a quick and delicious meal.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: Not specified
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tsp | salt |
| 1 tsp | cayenne pepper |
| 1 tsp | sweet paprika |
| 1 tsp | garlic granules |
| 1 tsp | fresh ground black pepper |
| 1 1/2 tsp | onion powder |
| 1 1/2 tsp | dried oregano leaves |
| 1 1/2 tsp | dried thyme leaves |
| 2 1/2 cups | unbleached flour |
| 1 1/2 cups | cornmeal |
| 1 cup | cornflour |
| 2 | eggs |
| 1/4 cup | milk |
| 2-3 tbsp | Creole mustard |
| Catfish fillets | |
| Canola oil |
Instructions
-
Prepare Seasoning Mix:
Thoroughly combine salt, cayenne pepper, sweet paprika, garlic granules, black pepper, onion powder, oregano, and thyme in a small bowl. Set aside. -
Coat Catfish:
- In a cake pan, combine 1-1/2 teaspoons of the seasoning mix with 1 cup of flour.
- In another pan, mix 2 tablespoons of the seasoning mix with the remaining 1-1/2 cups of flour, cornmeal, and cornflour.
- In a third pan, beat together the eggs, milk, and Creole mustard.
-
Prepare Catfish for Frying:
- Heat canola oil in a deep frying pan to 350°F (175°C).
- Sprinkle the remaining seasoning mix evenly over both sides of the catfish fillets. Let them sit for at least 5 minutes to absorb the flavors.
-
Coat and Fry:
- Dredge each catfish fillet in the seasoned flour mixture, ensuring it’s evenly coated.
- Dip the coated fillet into the egg mixture, ensuring it’s fully covered.
- Dredge the fillet in the seasoned cornmeal mixture, pressing gently to adhere the coating.
-
Frying Process:
- Carefully place the coated catfish fillets into the hot oil, ensuring not to overcrowd the pan.
- Fry until the fillets are golden brown and crispy, typically about 3-5 minutes per side depending on thickness.
- Use a slotted spoon to transfer the fried catfish to a plate lined with paper towels to drain excess oil.
-
Serve:
- Allow the oil to reheat to 350°F (175°C) between batches.
- Serve the hot and crispy fried catfish immediately alongside the prepared hushpuppies.
Tips for Success
- Seasoning: Ensure the catfish fillets are generously seasoned with the spice mix for maximum flavor.
- Frying Temperature: Maintain a steady oil temperature of 350°F (175°C) for perfectly crisp catfish.
- Batch Cooking: Fry the catfish in batches to avoid overcrowding the pan, which helps maintain the crispiness of the coating.
- Serve Immediately: Fried catfish is best enjoyed fresh and hot, so serve immediately for the ultimate dining experience.
Nutritional Information (per serving)
- Calories: 934.1
- Total Fat: 22.6g
- Saturated Fat: 5.8g
- Cholesterol: 226.1mg
- Sodium: 2231.1mg
- Total Carbohydrates: 126.4g
- Dietary Fiber: 9.9g
- Sugar: 1.3g
- Protein: 55.2g
Conclusion
This Fried Catfish recipe not only showcases the rich flavors of Louisiana cuisine but also offers a straightforward method to achieve crispy, golden-brown catfish fillets at home. Paired with Paul Prudhomme’s famous hushpuppies, it’s a meal that’s sure to delight family and friends alike. Perfect for a quick dinner or a weekend treat, this dish brings a taste of the South to your kitchen with every crispy bite. Enjoy the flavors and traditions of Southern cooking with this delicious recipe! 🐟
