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FRIED CATFISH FILLETS – The Southern Lady Cooks

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Southerners know that fried catfish is the other white meat!
 

Southerners love a good “mess” of fish and catfish is a favorite in the South.  Add some hush puppies and coleslaw and you got a mouth-watering meal. I usually fry my catfish in cornmeal but flour is good, too. We like it both ways! Fish always makes a great dish to serve family and friends. You can double or triple this recipe if making a big batch.  Be sure and check out my coleslaw and hushpuppies by clicking on the links provided below or use the search box on any page to find what you are looking for on our site.

Catfish fillets are easy and delicious.

Catfish fillets

Milk or buttermilk

Eggs

All-purpose flour or can use cornmeal

Salt

Pepper

Garlic powder

Oil

This classic is always a winner and wonderful to enjoy with family and friends on a summer day! A big mess of fish is always a good idea! 

 

Try these with my Southern Cornmeal Hushpuppies and Coleslaw! 

 
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Fried Catfish Fillets

These catfish fillets are absolutely delicious and super easy to make. Add in our wonderful coleslaw and hushpuppies and you have a great summer meal.

Prep Time1 hr 15 mins

Cook Time7 mins

Total Time1 hr 22 mins

Course: Main Course

Cuisine: American, southern

Keyword: Fried Catfish

Servings: 6 servings

Author: The Southern Lady Cooks

  • 1 to 2 pounds fresh catfish fillets
  • Milk or buttermilk for soaking
  • 3 eggs
  • 1 cup all-purpose flour or can use cornmeal. I love them both ways
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3/4 cup oil
  • Place fillets in a 9 x 13 pan and cover with milk or buttermilk. Let soak for about an hour in the refrigerator. In a large bowl mix flour, salt, pepper, and garlic powder. In a smaller bowl whisk eggs until smooth.

  • Remove fish from milk and discard the milk. Dip fillets in egg and then in flour mixture. Make sure you have about 1/2 inch of oil in your skillet. Fry on each side until golden brown; about 6 or 7 minutes.

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