Frying Catfish Fillets: How Long For Deep-Fry Perfection?

Frying catfish fillets in a deep fryer is a quick and easy way to prepare this Southern staple. The key to achieving the perfect crispy texture is to ensure the oil is hot enough—around 350°F to 365°F—before carefully dropping in the fillets. Depending on the thickness of the fillets, they should fry for 7 to 10 minutes, or until they are golden brown and have an internal temperature of 145°F.

How to get the perfect crispy texture

Frying catfish fillets in a deep fryer is a great way to get that crispy texture on the outside while keeping the inside tender. Here are some tips to ensure you get that perfect crispiness:

Choose the Right Oil

The type of oil you use is important for achieving the right texture. Peanut oil is a popular choice as it adds a nutty flavour to the fish. Vegetable oil and canola oil are also good options and will give you a similarly crispy result.

Prepare the Fillets

Before coating your fillets, you can prepare them by soaking them in buttermilk. This will get rid of any leftover fishy taste and make the breading stick better. You can also use an egg wash, but buttermilk is more traditional and gives a tangy flavour. Season the fillets with salt and let them soak for at least 10 minutes, or up to 8 hours.

Breading

The breading is key to getting that crispy texture. Use a combination of cornmeal, flour, and spices. You can add seasoned salt, paprika, cayenne pepper, and black pepper to the cornmeal and flour to add flavour. Make sure you use finely ground cornmeal, as coarsely ground cornmeal can make the breading taste gritty. Mix the dry ingredients together in a large bowl or resealable bag.

Frying

Now it's time to fry your fillets! Heat your oil to between 350-365°F. You can use a deep fryer or a large cast-iron skillet. When the oil is hot, carefully place the fillets in, working in batches so as not to overcrowd the pan. Fry for 2-4 minutes on each side, or until golden brown and crispy.

Drain and Serve

Once your fillets are cooked, drain them on a wire rack set over a baking sheet lined with paper towels. This will help keep them crispy. Serve your catfish fillets with traditional sides like coleslaw, hush puppies, and french fries, and don't forget the hot sauce!

The best oils to use for frying catfish fillets

When frying catfish fillets, it's important to choose an oil with a high smoke point that won't affect the flavour of the fish. Here are some of the best oils to use:

Canola Oil

Canola oil is a popular choice for frying fish due to its neutral flavour, affordable price, and high smoke point of 400°F. It is rich in omega-3 and omega-6 fatty acids, making it a comparatively healthy option.

Peanut Oil

Peanut oil is another affordable option with a neutral flavour, which means it won't affect the taste of your catfish fillets. It has a high smoke point of 450°F and prevents flavour transfer between batches. However, peanut oil contains one of the big 8 food allergens, so it may not be suitable for all guests.

Cottonseed Oil

Cottonseed oil has a high smoke point of 450°F and is affordable, making it an excellent option for establishments frying in bulk.

Coconut Oil

Coconut oil is the healthiest option for deep-frying catfish fillets. It has a neutral taste and reduces flavour transfer between batches. However, it is less economical than other options. Coconut oil has a smoke point of 450°F.

When frying catfish fillets, it's important to heat the oil to the right temperature, usually between 350°F and 375°F. This will ensure that your catfish fillets are crispy and golden brown on the outside, and tender and flaky on the inside.

How to prepare the catfish fillets before frying

How to Prepare Catfish Fillets Before Frying

Preparing catfish fillets before frying is a simple process that yields delicious results. Here is a step-by-step guide to ensure your catfish is ready for frying:

Step 1: Soak the Catfish

Start by seasoning the catfish fillets with salt, preferably kosher salt. Then, cover the fillets with buttermilk and let them soak. The recommended soaking time varies, with some sources suggesting at least 10 minutes, while others recommend up to 8 hours for maximum flavour. This step helps to remove any "fishy" taste and makes for a tangier flavour profile.

Step 2: Prepare the Breading Mixture

In a separate container, combine the dry ingredients that will serve as the breading for your catfish. Typically, this includes cornmeal, flour, and an assortment of spices. For a spicier kick, include cayenne pepper, paprika, and black pepper. You can also add seasoned salt for extra flavour. Mix these ingredients well to ensure an even distribution of spices.

Step 3: Coat the Catfish

Remove the catfish fillets from the buttermilk marinade, allowing any excess liquid to drip off. Next, coat the fillets with the prepared breading mixture. You can do this by placing the fillets in a resealable bag with the mixture and shaking gently, or by dredging them in a shallow dish. Ensure each fillet is evenly coated before setting them aside on a plate.

Step 4: Rest the Coated Fillets

Once all your fillets are coated, let them rest. This step helps the cornmeal coating absorb the moisture from the buttermilk, improving the adhesion of the breading. Cover the plate with plastic wrap and place it in the refrigerator for 10-15 minutes while you heat up the oil for frying.

Step 5: Heat the Oil

Heat about 1/2 to 1 inch of oil in a large cast-iron skillet or frying pan. You can use peanut oil, vegetable oil, canola oil, or any other suitable frying oil. Heat the oil over medium-high heat until it reaches a temperature between 350°F and 365°F. Use a digital thermometer to monitor the temperature.

Now your catfish fillets are ready to be fried to a crispy, golden brown perfection!

How long and at what temperature to fry the catfish fillets

How long and at what temperature to fry catfish fillets

Frying catfish fillets in a deep fryer is a great way to get that crispy, golden-brown exterior while keeping the inside tender and flaky. Here are the steps you need to follow for perfectly fried catfish fillets, including the ideal temperature and frying time.

Firstly, prepare your catfish fillets by dredging them in a seasoned cornmeal mixture. This step ensures that the fillets are evenly coated before frying. You can season your cornmeal with salt, pepper, cayenne pepper, paprika, or any other spices of your choice. Some recipes also suggest soaking the fillets in buttermilk before dredging, which helps the breading stick and adds a tangy flavour.

Now, let's talk about the temperature and frying time. Heat your deep fryer to between 350°F and 365°F. This temperature range is crucial for achieving the perfect fry. Too low, and your fillets will be soggy and greasy; too high, and the outside will burn before the inside is cooked.

Once your deep fryer has reached the desired temperature, carefully place the fillets into the hot oil. It's important not to overcrowd the fryer, as this can lower the temperature of the oil. Fry the fillets for 7 to 10 minutes, or until they are golden brown and the internal temperature reaches 145°F. For thinner fillets, check the colour often as they may cook faster.

Finally, remove the cooked fillets from the oil and place them on a wire cooling rack, not directly on a towel. This step ensures that your catfish fillets stay crispy and aren't soggy.

By following these instructions, you'll be able to fry catfish fillets like a pro, impressing your family and friends with your delicious and perfectly cooked Southern-style dish!

What to serve alongside fried catfish fillets

Traditional Southern Sides

Fried catfish is a staple in Southern cooking and is traditionally served with classic sides like hush puppies, coleslaw, and crispy fries. Hush puppies are fried cornmeal dumplings that are often served with hot sauce.

Salads and Vegetables

A Southern potato salad, collard greens, and green beans are also popular sides to accompany fried catfish. For a lighter option, a simple salad of fresh green beans is a great choice.

Sauces and Dips

A creamy tartar sauce is a perfect pairing with fried catfish, adding a tangy flavour to the dish. Lemon wedges are also a great, simple addition, as a squeeze of lemon enhances the taste of the catfish.

Breads

For a more filling meal, serve your fried catfish with Southern-style biscuits or cornbread. Jiffy cornbread with creamed corn is a delicious, classic option.

Other Suggestions

For a unique take on fried catfish, try Catfish Atchafalaya – a plate of crispy fried catfish smothered in crawfish étouffée and served with a scoop of green onion rice. Fried catfish tacos or sandwiches are also fun alternatives, served in tortillas or hoagie rolls with toppings like lettuce, tomato, and tartar sauce.

Frequently asked questions