Best 9 Restaurant Style Fried Catfish Recipes

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Craving restaurant-style fried catfish without leaving the comfort of your own kitchen? Get ready to tantalize your taste buds with our ultimate guide to achieving perfect fried catfish at home. Discover the secrets to a crispy golden crust, flaky tender meat, and irresistible flavor that will rival even the best restaurants. With our expert tips and carefully curated recipes, you'll be frying up restaurant-quality catfish that will impress your family and friends. So, grab your apron, fire up the stove, and embark on a culinary journey to recreate that authentic restaurant-style fried catfish experience right in your own kitchen.

Here are our top 9 tried and tested recipes!

RESTAURANT-QUALITY FRIED CATFISH



Restaurant-Quality Fried Catfish image

Catfish fried in a tasty cornmeal batter, served with homemade tartar sauce.

Provided by Anecia Hero

Categories     Entree

Time 20m

Number Of Ingredients 14

4 fillets catfish (a little over a pound, total)
1½ cups oil (vegetable, canola or peanut (you may need more or less; depends on how deep your skillet is))
2 cups cornmeal (yellow, not self-rising)
1 cup buttermilk
1 tablespoon cayenne pepper ((red pepper, ground))
1 teaspoon salt
1 teaspoon black pepper
1 cup mayonnaise
2½ tablespoons relish (, (dill or sweet); squeezed in a paper towel)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon vinegar (or lemon)

Steps:

  • Pat fillets with paper towel
  • Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator
  • Meanwhile, make tartar sauce; After the tartar sauce is made, coat and cook the fish
  • In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended
  • Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;
  • While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the fillet; coat it all over, twice; repeat with remaining fillets
  • Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready
  • Cooking in batches of two fillets, place them in the hot oil; DO NOT MOVE THE FILLETS until they've cooked for 2 1/2 - 3 minutes on one side
  • After 2 1/2 -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes
  • Use a thermometer to measure internal temperature; it should be 145ºF
  • Remove fillets from oil and place on a paper towel
  • Repeat until all fillets are cooked and drained
  • Plate fillets and serve with lemon and tartar sauce
  • In a small bowl, combine all ingredients; refrigerate until ready to serve

Nutrition Facts : ServingSize 1 fillet, Calories 1469 kcal, Carbohydrate 65 g, Protein 11 g, Fat 131 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 27 mg, Sodium 1252 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 112 g

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

  • In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  • In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

RESTAURANT-STYLE FRIED CATFISH



Restaurant-Style Fried Catfish image

Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)

Provided by Kittencalrecipezazz

Categories     Catfish

Time 2h6m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 -8 catfish fillets
1 teaspoon white salt
2 1/2 cups milk (to cover the fish fillets)
2 cups yellow cornmeal
1 tablespoon seasoning salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon onion powder
1 teaspoon garlic powder
peanut oil (for frying) or vegetable oil (for frying)
lemon wedge
tartar sauce (Kittencal's Easy Tartar Sauce)

Steps:

  • Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
  • Cover the fillets completely with milk.
  • Cover and chill for about 1-1/2 hours.
  • In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
  • Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
  • Remove all the milk from the pan and allowing all the milk to drip off the fillets.
  • Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
  • Coat lightly with cornmeal mixture.
  • Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
  • Heat oil to 350°F.
  • Fry the fish in batches about 3-4 minutes on each side or until golden.
  • Drain on wire racks over paper towels.
  • Serve with tartar sauce and lemon wedges.

PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

Steps:

  • Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  • Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  • Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

FRIED CATFISH



Fried Catfish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 quarts vegetable oil
4 whole eggs
2 cups milk
4 fillets catfish, 6 to 8 ounces each
1 tablesooon salt
1 teaspoon ground pepper
2 cups all-purpose flour, seasoned with 1 teaspoon seafood seasoning
2 cups white cornmeal
1 lemon, juiced

Steps:

  • Heat the oil in a deep saucepot or small fryer to 350 degrees F.
  • Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
  • To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
  • To finish, drizzle with lemon juice and serve.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

From Louis Osteen's Charlston Cuisine, Recipes from a Lowcountry Chef." His restaurant is Louis's in Charlston. This has buttermilk, flour, cornmeal, rice flour, beer, some spices and is fried in peanut oil. Can use 8 (4 oz. each) fillets or 4 (8 oz. each) fillets. You need 2 hours of marinating and then 3o minutes chilling so prepare accordingly. I can't wait to try this!

Provided by Oolala

Categories     Catfish

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup buttermilk
3/4 cup beer, do NOT use dark beer
2 lbs catfish fillets, split down the middle
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup rice flour
1 tablespoon paprika
2 tablespoons salt
2 tablespoons fresh ground black pepper
peanut oil (for frying)

Steps:

  • Combine buttermilk and beer in a nonreactive bowl.
  • Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
  • Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
  • Drain fillets and toss them lightly in the breading mixture to coat them.
  • Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
  • Preheat the oven to 200 degrees F.
  • On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
  • Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
  • Remove the fillets with a slotted spoon and place them on paper towels to drain.
  • Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
  • Work quickly so that they don't get overdone and serve immediately.

Nutrition Facts : Calories 658.9, Fat 19.7, SaturatedFat 4.7, Cholesterol 108.9, Sodium 3687.6, Carbohydrate 70.6, Fiber 5, Sugar 3.4, Protein 44.9

SOUTHERN-STYLE PAN-FRIED CATFISH



Southern-Style Pan-Fried Catfish image

Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 12

1/2 cup buttermilk
2 tablespoons whole-grain mustard
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 tablespoon minced garlic
2 teaspoons Louisiana hot sauce or other red hot sauce
4 (6- to 8-ounce) skinless catfish fillets
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon coarse salt
2/3 cup vegetable oil, for frying
Emeril's Kicked-Up Tartar Sauce, for serving (optional)
Lemon wedges, for serving

Steps:

  • Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
  • In another shallow baking dish, whisk together flour, cornmeal, and salt.
  • Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
  • Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
  • Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

SOUTHERN-STYLE OVEN-FRIED CATFISH



Southern-Style Oven-Fried Catfish image

I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Provided by carina

Categories     Seafood     Fish     Catfish

Time 35m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
  • Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
  • Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g

FRIED CATFISH WITH PEPPER-WRAPPED SCALLIONS



Fried Catfish With Pepper-Wrapped Scallions image

Provided by Elaine Louie

Categories     dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

48 ounces corn or peanut oil
1 1 1/2-pound catfish (striped bass or flounder may be substituted), cleaned, head and tail left on
1 red chili pepper, about 1/2 inch across and 4 inches long
8 scallions, white part only, cut into 2-inch lengths
2 bunches cilantro, stems trimmed and discarded
4 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil

Steps:

  • In a skillet or deep fryer, heat oil to 450 degrees.
  • Butterfly the catfish by slicing the belly lengthwise. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
  • Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
  • Place the cilantro on a serving platter.
  • Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees. Cook the fish for approximately 5 to 6 minutes, or until golden.
  • When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
  • Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
  • In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil. Heat until it begins to bubble, and pour sauce over the fish. Surround the fish with scallion bundles and serve.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 35 grams, Carbohydrate 5 grams, Fat 47 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 1060 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • To ensure the freshest catfish, try to purchase it the same day you plan to cook it. Look for fish that has a mild, sweet smell and no signs of discoloration.
  • Soaking the catfish in buttermilk or milk before frying helps tenderize the fish and adds flavor.
  • Use a large skillet or fryer to ensure the catfish has enough room to fry without overcrowding. This will help prevent the fish from steaming instead of frying.
  • Maintain a consistent oil temperature of 350°F (175°C) throughout the frying process. Use a thermometer to monitor the temperature and adjust the heat as needed.
  • Fry the catfish in batches to avoid overcrowding the pan and ensure even cooking. Fry the fish for 3-4 minutes per side, or until golden brown and flaky.
  • Drain the fried catfish on paper towels to remove excess oil before serving.
  • Serve the fried catfish immediately with your favorite sides, such as hush puppies, coleslaw, or tartar sauce.

Conclusion:

Frying catfish is a classic Southern dish that can be enjoyed by people of all ages. With its crispy coating and flaky, tender meat, fried catfish is a delicious and satisfying meal. By following these tips and using the recipes provided in the article, you can easily prepare restaurant-style fried catfish at home. So, gather your ingredients, heat up your oil, and get ready to enjoy this timeless dish!

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