She Strengthens

Elevate Your Seafood Game with Crispy Catfish

Why Farmed Catfish Stands Out

When it comes to seafood, catfish often gets a bad rap due to its muddy flavor. However, with the right techniques and ingredients, this fish can shine. Farmed catfish, in particular, receives a “Best Choice” rating from the Monterey Bay Aquarium’s Seafood Watch list, making it a sustainable and delicious option.

The Secret to Crispy Catfish

To achieve a crunchy exterior and a flaky interior, we use a special coating made from cornmeal, flour, cayenne pepper, and paprika. This flavorful mixture adds a nice kick to the dish without overpowering the delicate taste of the catfish.

Prepare for Frying

Before diving into the frying process, make sure you have all the necessary equipment, including a candy/fat thermometer to ensure the oil reaches the perfect temperature. You’ll also need a 12-inch cast-iron skillet and a baking sheet lined with paper towels and a wire rack.

The Frying Process

Heat the vegetable oil to 350°F and prepare the catfish fillets by cutting them in half lengthwise. Dredge the fish pieces in the cornmeal mixture, shaking off any excess coating. Fry the catfish in batches until they’re golden brown and crispy, about 6 minutes total. Remove the fish from the oil with a slotted spatula and season with salt immediately.

Serve with Flair

Serve your crispy catfish with a side of rémoulade and lemon wedges for a refreshing and tangy contrast to the rich fish.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 40 minutes
Active Time: 30 minutes

Ingredients

• 1/2 cup finely ground yellow cornmeal
• 1/2 cup cake flour
• 2 teaspoons ground cayenne pepper
• 1 teaspoon paprika
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 6 cups vegetable oil
• 2 pounds catfish fillets, cut in half lengthwise
• Lemon wedges, for serving
• Rémoulade, for serving