by Kelly Kubin

Created on: May 05, 2010

THE Best Fried Catfish Recipe EVER

I am often asked “What is your favorite way to prepare catfish fillets?”  After many years of experimenting, taste testing, family fish fries along with trial and error, I developed this recipe for fried catfish that is guaranteed to please even the most finicky palette.  Well at least most of those who like fried catfish.  I have received lots of compliments from friends and family alike on this culinary delight and I’d like to share my recipe with everyone now.

Although frozen and thawed fish can be used, I prefer to use fresh catfish fillets that have not been frozen.  Fresher is always better.  Other freshwater fish such as crappie, sandbass or white bass, walley, bream, and perch may be substituted along with many saltwater species as well.  When planning a family style fish fry, I try to have approximately 1/2-pound of raw fillets per person.

My first step is to remove any red meat and the main vein from the catfish fillets.  This is fairly simple.  Slice the fillet in half lengthwise.  Then place you knife on an angle and slice off the bloody looking red meat that was in the center of the fillet.  The red meat often gives an unpleasant “fishy” or  “muddy” taste.  Many people and restaurants fail to remove this portion of the fish, thus discouraging a person’s appetite for catfish.   I prefer to cut fillets into 1 inch by 5 inch strips.  The smaller strips gives each piece a more uniform size and cook more even than large, thick fillets or steaks.

Next I pat the catfish fillets dry with a paper towel and place them all in a mixing bowl.  Then add 1 tablespoon of French's Yellow Mustard and 1/4 to 1/2 teaspoon of Tony Chachere's Creole Seasoning per 1 pound of fish.

Now mix the fish, mustard and seasoning together and make sure every piece gets its share of coating.  Let the fish stand in the refrigerator for about an hour to marinate and soak in all of the flavor.  The salt in the seasoning will help extract some of the excess moisture from the fish.  You need to pour off any liquid that sets in the bottom of the bowl.

Now we’re ready to start frying.  Preheat your oil to 350 degrees.  Next step is to dredge fillets in Tony Chachere's fish fry mix.  I prefer using this fish fry coating over regular corn meal because it is made with corn flower instead of the coarser ground standard corn meal.  Tony Chachere’s fish fry mix gives a very even coating and a very even texture to your fried catfish fillets.  Fry the catfish fillets in 350 degree oil until the strips turn golden brown and float for about a minute or two.  Then place them on a platter lined with paper towels to absorb any excess oil.  Be sure to stand guard over the plate of fish.  If you don’t, they are likely to disappear just as fast as you can fry them up.  Now to wrap up your family style fish fry, cook up a batch of french fries, hush puppies, coleslaw, pinto beans and a heaping bowl of homemade banana pudding.  I hope you enjoy this recipe as much as I do.

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