Frying Catfish: How Long Should You Deep Fry?

Frying catfish in a deep fryer is a quick and easy way to prepare this Southern delicacy. The process typically takes between 3 and 10 minutes, depending on the thickness of the fillets, with thinner fillets taking less time. The ideal temperature for the oil is between 350°F and 365°F, and it is important to ensure that the oil is hot enough before adding the fillets to prevent them from becoming greasy. It is also crucial not to overcrowd the fryer, as this can lower the temperature of the oil and result in soggy fish.

How to prepare the catfish before frying

Preparing catfish before frying involves several steps, and the right preparation will ensure your catfish is tasty and crispy. Firstly, you should gather your ingredients, including catfish fillets, buttermilk, water, salt, pepper, cornmeal, flour, and seasoning. You may also want to add an egg to the mix.

Next, you should prepare the fillets by cutting them into strips or soaking them in buttermilk, or another form of milk, to remove any strong fishy taste. You can also add water, salt, and pepper to the buttermilk mixture. Leave the fillets to marinate in the mixture for around 30 minutes. If you are using wild-caught catfish, you can also soak the fillets in a solution of water and baking soda to remove any muddy taste.

After marinating, you should prepare a cornmeal and flour mixture. You can add various seasonings to this mixture, including seafood seasoning, paprika, lemon pepper, and cayenne pepper. You can also add an egg to the mixture to help the cornmeal and flour stick to the fillets. Place the fillets in the mixture, a few at a time, and ensure they are evenly coated.

Finally, you can heat oil in a deep fryer to around 350-365°F (185°C). You can use peanut oil, vegetable oil, or canola oil. It is important that the oil is hot enough, or the fillets will absorb too much oil and become greasy.

The best oil to use for frying catfish

Frying catfish is a popular method of cooking this fish, and there are several oils that can be used to achieve a tasty result. Here are some of the best options:

Peanut Oil

Peanut oil is a popular choice for frying catfish. It has a high smoke point of 450°F, which is ideal for frying as it prevents the oil from burning and smoking. Peanut oil can impart a slightly nutty flavour to the fish, which may be considered a positive or negative depending on personal preference. It is also a popular choice in the Southern US.

Vegetable Oil

Vegetable oil is a versatile option that can be used for deep frying catfish. It has a neutral flavour and a smoke point between 400°F and 450°F, making it suitable for achieving a crispy texture without imparting any additional taste.

Canola Oil

Canola oil is another versatile option that is perfect for frying catfish. It has a light texture, a good smoke point, and is relatively inexpensive. It is a type of rapeseed oil that was developed in the 1960s and is widely used for frying due to its ability to maintain a light and crispy texture.

Safflower Oil

When it comes to safflower oil, it is important to use the refined variety, as unrefined or semi-refined safflower oils have lower smoke points that are not suitable for frying. Refined safflower oil, on the other hand, has a high smoke point of 510°F and a neutral flavour, making it ideal for frying catfish without imparting any additional taste.

Coconut Oil

Coconut oil is a good option for frying catfish, especially if you are looking for a healthier alternative to some of the other oils. It has a smoke point of 350°F, which is suitable for frying, but it will add a slight flavour to the fish.

Other Options

Other oils that can be used for frying catfish include avocado oil (smoke point 520°F), clarified butter or ghee (smoke point 450°F), olive oil (smoke point 325°F to 375°F), sunflower seed oil, and palm oil.

How to get the perfect crispy texture

Frying catfish is a beloved tradition in Southern states, and it's easy to see why. The mild, slightly sweet flavor of the fish pairs perfectly with a crispy cornmeal coating. Here are some tips to ensure your catfish has the perfect crispy texture:

Choose the Right Oil

Peanut oil, vegetable oil, and canola oil are all popular choices for frying catfish. Peanut oil is a favorite for its nutty flavor, but vegetable oil or canola oil work just as well. Make sure to use a high smoke point oil to prevent the oil from burning.

Prepare the Fish

Before coating the catfish fillets, it's important to pat them dry with paper towels. This step is crucial, as any excess moisture will prevent the coating from sticking to the fish. You can also soak the fillets in buttermilk before frying to add a tangy flavor and help tenderize the meat.

Season Generously

Don't be shy with the seasonings! Catfish can handle a lot of seasoning, so feel free to add a generous amount to your cornmeal mixture. Try seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, onion powder, or lemon pepper seasoning. You can also add an egg to the buttermilk to create an egg wash, which will help the coating stick even better.

Heat the Oil

Heat the oil in your deep fryer to between 350°F and 365°F. You can test if the oil is hot enough by flicking a small drop of water into it. If the oil spits and sputters, it's ready. Be careful not to let the oil get too hot, as this can burn the outside of the fish before the inside is cooked.

Fry in Batches

To ensure even cooking and a crispy texture, fry the catfish in batches. Adding too much fish to the oil at once will lower the temperature, resulting in soggy fillets. Depending on the size of your fryer, fry one to two fillets at a time.

Drain Excess Oil

After frying, place the catfish fillets on a paper towel-lined plate or, even better, a wire rack to drain excess oil. This will help keep the fish crispy. If you're frying a large batch, place them on a wire rack set on a baking sheet in a warm oven to keep them warm and crispy while you cook the rest.

Serve Immediately

Like most fried foods, fried catfish is best enjoyed fresh. Serve it immediately with classic sides like coleslaw, hush puppies, french fries, or tartar sauce. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat in the oven or air fryer to crisp them up again.

How long to fry catfish fillets for

Frying catfish fillets in a deep fryer typically takes between 3 and 10 minutes, or 4 minutes per fillet. The fillets are done when they are golden brown and crispy.

It is important to avoid overcrowding the deep fryer, as this can cause the oil temperature to drop, leading to sogginess and over-frying. Frying in batches ensures the fillets have enough room to brown properly.

The ideal frying temperature for catfish fillets is between 350°F and 365°F (185°C). At this temperature, the catfish fillets will cook through and achieve the desired golden-brown colour and crispy texture.

For thinner fillets, it is important to monitor the colour closely as they may cook faster. The internal temperature of the catfish fillets should reach 145°F when they are done.

Once the fillets are fried to a golden-brown crisp, they should be placed on a wire rack to cool and remain crispy. This ensures that the underside of the fillets does not become soggy.

What sides to serve with fried catfish

Catfish is a staple in Southern cooking, and there are several side dishes that can complement its rich flavour. Here are some ideas for what to serve alongside fried catfish:

• Coleslaw: A traditional side dish, coleslaw is a refreshing and crunchy option to balance out the fried catfish. It can be made with shredded cabbage and carrots, coated in mayonnaise. For a healthier twist, you can add broccoli to the mix.
• Hush Puppies: Another Southern staple, hush puppies are deep-fried balls of cornmeal batter. They are simple yet addictive, and a must-have at any fish fry. For a healthier alternative, you can air fry them instead of deep-frying.
• French Fries: A classic pairing with fried catfish, French fries offer the perfect combination of grease, salt, and flavour. However, if you're looking for a more diet-friendly option, you can bake potato wedges seasoned with onion powder, garlic powder, and turmeric.
• Fried Green Tomatoes: This is another Southern classic that goes well with catfish. Simply slice green tomatoes, dip them in cornmeal batter, and fry until golden.
• Mac and Cheese: A creamy and cheesy side dish like mac and cheese will satisfy your hunger and delight your palate. It's a perfect pairing with the crispy and flaky fried catfish.
• Cornbread: Cornbread is a sweet and crumbly quick bread that pairs well with fried catfish. If you don't want it too sweet, you can cut back on the sugar and add jalapenos for a savoury twist.
• Rice: Fried catfish is not a very hearty dish, so serving it with a bowl of steamed rice can make the meal more filling. For added flavour, you can make cilantro lime rice by mixing in some cilantro and lime juice.
• Salads: Salads can provide a refreshing contrast to the rich and tender catfish. Try a cucumber salad with red onions, oregano, and dill, coated in Greek yogurt. Or, for a spicier option, a jalapeno cheese grits salad.
• Vegetables: Grilled corn on the cob, asparagus spears (coated in panko breadcrumbs and cheese), or Southern collard greens with bacon are some vegetable sides that can accompany fried catfish.
• Fried Okra: This is another Southern staple where okra is coated in cornmeal batter and deep-fried, making it a crispy and irresistible treat.

These are just a few suggestions for side dishes that can enhance your fried catfish meal. Feel free to experiment with different flavours and ingredients to create your perfect combination!

Frequently asked questions