Pan Fried Catfish Recipe

Cooking Directions

• STEP 1.In a shallow dish, mix together cornmeal, flour, salt, pepper, and any other desired seasonings.
• STEP 2.Dip the catfish fillets into beaten eggs, then coat them in the cornmeal mixture, pressing gently to adhere.
• STEP 3.Heat oil in a large skillet over medium-high heat. Add the coated catfish fillets and cook for about 3-4 minutes per side, or until golden brown and crispy.
• STEP 4.Remove the catfish from the skillet and place on a paper towel-lined plate to drain excess oil.
• STEP 5.Serve the pan fried catfish hot with tartar sauce or remoulade, along with coleslaw and hush puppies as sides.

Cooking Tips

• Make sure the oil is hot enough before adding the catfish fillets to ensure a crispy crust.
• Do not overcrowd the skillet, cook the catfish in batches if needed.
• For extra flavor, you can add Cajun seasoning or Old Bay seasoning to the cornmeal mixture.
• If you prefer a healthier option, you can bake the catfish fillets in the oven instead of frying them.

Storage and Serving

• Leftover pan fried catfish can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the catfish in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the leftover catfish with a squeeze of lemon juice to refresh the flavors.
• Pan fried catfish is best served fresh and hot, so it's recommended to enjoy it immediately after cooking.