If you don’t think you like catfish then somebody didn’t do something right. Perfectly fried, Southern-style catfish — whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river — should not be underestimated. There are countless ways to prepare it, but I like this one best: a quick dip in beaten egg followed by a crunchy cornmeal coating yields the ultimate deep-fried fillet of fish.

If you are going to do a fish fry right, you’ve got to serve fried catfish with the appropriate accompaniments: creamy coleslaw and hush puppies are a requisite, but French fries and onion rings don’t hurt. Finish the fish off with a big spritz of lemon, and chase it all down with an ice cold beer. Grab all your friends to join in the party.

Why you’ll love it

Key ingredients in Southern fried catfish

Why catfish?

Catfish seems to have a bad reputation. Some say it tastes rather fishy while others just say it tastes like mud. (They are, after all, referred to as “mudcats” here in the South.) Many folks just don’t take to the idea of eating bottom feeders, a.k.a. “the poor man’s fish.”

U.S. farm-raised catfish are grown in a highly regulated and controlled environment. They eat vegetarian diets, aren’t fed antibiotics or hormones, and are low in mercury. Considering they go out of inspection and into a package in less than 30 minutes, they’re about as fresh as any fish you could hope to find. Catfish farming is big business in the American South, as it should be. (Whatever you do, don’t purchase catfish imported from Southeast Asia. Their waters are highly polluted; use of chemicals and antibiotics is hardly regulated.)

Make-ahead and storage tips

What to serve with Southern fried catfish

Southern Fried Catfish

Serves 4 to 6

2 large eggs

1 cup finely ground yellow cornmeal

2/3 cup Wondra flour or cake flour

2 tablespoons Creole or Cajun seasoning with salt, such as Tony Chachere’s

2 tablespoons cornstarch

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

2 pounds catfish fillets

5 cups neutral oil, such as peanut, canola, or vegetable, for deep frying

Kosher salt

Lemon wedges, for serving

1. Lightly beat two large eggs in a shallow bowl with a fork. Whisk 1 cup finely ground yellow cornmeal, 2/3 cup Wondra flour, 2 tablespoons Creole seasoning, 2 tablespoons cornstarch, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper, and 1/2 teaspoon black pepper together in a second shallow bowl, such as a pie dish.

2. Line a rimmed baking sheet with parchment paper. Pat 2 pounds catfish fillets dry with paper towels. Leave whole or cut each one in half crosswise.

3. Dredge the fish one piece at a time: Dip in the egg on both sides until coated. Dredge all over in the cornmeal mixture, then place on the parchment. If the cornmeal mixture starts to have a hard time sticking to the fish, wash and dry your hands before continuing. (Alternatively, place the cornmeal mixture in a large ziptop bag, add one to two egg-coated pieces of fish at a time, and shake until evenly coated.) Let the fish sit while you heat the oil so the coating can set.

4. Heat 5 cups neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 365 F to 375 F. Meanwhile, line a second baking sheet with paper towels or fit a wire rack onto the baking sheet.

5. Bread and fry the fish in three batches: Add to the hot oil in an even layer and fry for 2 minutes undisturbed. Flip the fish (if it sticks, slide a metal spatula underneath the fish to loosen it) and fry until just cooked through, crisp, and golden brown, 1 to 3 minutes more.

6. Using a slotted spoon or spider, transfer the fried fish to the paper towels and season lightly with kosher salt. Keep warm in a 300-degree oven if desired. Serve with lemon wedges.

(Nealey Dozier is a contributor and Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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