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Southern Fried Catfish Recipe

Southern Fried Catfish

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on March 04, 2013

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    This is awesome catfish. I have made this several times. No more going to Friday night fish frys! I will try baking it, but it is perfect just how it is. Everything I try from Good Eats come out great.

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  • on February 27, 2013

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    This is the only way I can get my dad to eat catfish. Thank you Alton. Keep up the Good Eats for me ^_^ And yes i'm only 15 and cook for my family so we all get good food.

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  • on February 12, 2013

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    Very, very good. Will use this recipe over and over again. I just used salt for the seasoning, the results were fantastic. I also cubed my fillets because of the thickness and just pan fried. I will try the oven method as one reader suggested next time. You definitely will be pleasantly surprised. Thank you Alton for a great recipe!!!

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  • on June 02, 2011

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    My husband and I both loved it! I did bake it instead of frying it, but it still came out really good!!! I will be using this recipe again :

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  • on March 04, 2011

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    I made this last night and smothered the catfish in Zatarain's Etouffee base. OH MAN! Was AWESOME! Thanks Alton!

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  • on November 21, 2010

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    Ok...where did I mess this up. I used an electric deep fryer rather than a dutch oven. The breading didn't brown up and didn't stick to the fish. Any thoughts?

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  • on October 24, 2010

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    I made this last week with Emeril's dirty rice and my husband went crazy for it. I made a tarter-like sauce for it using mayo, sour cream, tapatio, garlic, fresh lemon juice, mild creamed horseradish, pickle relish, and salt and pepper It was a nice compliment for the fish. Alton is my favorite chef. Everything I make of his turns out fabulous, and I almost never docter his recipes to suit my taste like I do some others. Thank you Alton!

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  • on April 17, 2010

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    Try it. It's very tasty

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  • on April 14, 2010

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    Followed this to the letter and served it with some polenta. Delicious. We ended up using lemons, malt vinegar, and Frank's red hot. All three are great.

    One this is you might want to up it to two quarts of oil. When you put in the catfish, it quickly goes from 350 down to 300 with just one quart.. you end up with greasier catfish. Two quarts = crisp!

    Also, if you don't have buttermilk, egg whites would suffice in a pinch (not whole eggs because the yolks would absorb more fat.

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