Deep Frying Whole Catfish: How Long Does It Take?

Frying catfish in a deep fryer is a common method of cooking this fish, which is a Southern staple. The time it takes to fry a whole catfish in a deep fryer depends on the temperature of the oil and the size of the fish. For example, if the oil is heated to 350°F, it will take around 7-10 minutes for the catfish to cook. If the oil is heated to 365°F, it will take about 3-[4] minutes. It is important to ensure that the oil is hot enough, or else the catfish will absorb too much oil and become greasy. Additionally, the fillets should not be crowded in the fryer, as this can lower the temperature of the oil and affect the cooking time.

How to prepare the catfish before frying

Preparing catfish before frying involves a few key steps to ensure the best results. Firstly, it is recommended to soak the catfish fillets in buttermilk, milk, or a mixture of buttermilk, water, salt, and pepper. This helps to remove any "fishy" taste and tenderize the meat. The fillets should be arranged in a single layer, ensuring each side is coated, and then set aside to marinate.

For the breading, combine cornmeal with all-purpose flour and your choice of seasonings. A resealable plastic bag can be used to gently tumble the fillets, a few at a time, ensuring an even coating. Some recipes suggest adding an egg mixture to the fillets before coating them in the breading to help it adhere better.

Before frying, it is essential to rest the coated fillets in the refrigerator for about 10-15 minutes. This step helps the cornmeal coating stick to the fish, resulting in a crispier exterior.

Additionally, preparing the oil for frying is crucial. Use a deep fryer or a heavy frying pan, preferably cast iron, with enough oil to reach about half an inch up the sides of the pan. Heat the oil to around 350°F (185°C). You can test the oil's readiness by sprinkling a small amount of the dry breading into it; if it sizzles immediately, the oil is ready.

Now you are all set to fry your catfish to crispy, golden perfection!

How to make a buttermilk substitute

Frying whole catfish in a deep fryer is a great way to cook this Southern staple. The ideal temperature for the oil is between 350°F and 365°F (185°C). Depending on the thickness of the fillets, the fish should fry for 7-10 minutes until golden brown and the internal temperature reaches 145°F. Now, onto the buttermilk substitute.

Buttermilk is a key ingredient in many recipes, but it can be substituted with a simple combination of milk and lemon juice or vinegar. This substitute is perfect for those who don't want to buy a whole container of buttermilk or don't have it readily available. Here's a step-by-step guide to making a buttermilk substitute:

Ingredients:

• Milk: Opt for 2% or whole milk.
• Lemon juice or vinegar: Lemon juice adds tanginess and acidity, but white vinegar works just as well.

Instructions:

• Combine the milk and lemon juice or vinegar: Stir one tablespoon of lemon juice or vinegar into one cup of milk.
• Let the mixture sit: Allow the mixture to sit for about five minutes. This step is crucial as it allows the mixture to thicken and curdle slightly, creating the perfect buttermilk substitute.
• Use in your recipe: You can now use this homemade buttermilk substitute in your favourite recipes! Simply substitute one cup of store-bought buttermilk with one cup of your homemade mixture.

This buttermilk substitute is excellent for baking, marinades, and various delicious dishes. It's a handy trick to have up your sleeve for when you're out of buttermilk or looking for a more economical option. Enjoy experimenting with this substitute in your culinary creations!

The best oil for frying catfish

When it comes to frying catfish, the best oils to use are those with a high smoke point and a neutral flavour. A high smoke point will ensure that your oil doesn't burn and smoke, which could result in soggy and greasy fish. A neutral flavour is best so that the oil doesn't mask the delicate taste of the catfish.

Peanut Oil

Peanut oil is a popular choice for frying catfish. It has a high smoke point of 450°F and can impart a slightly nutty flavour to your fish. However, be cautious of any allergies your guests may have.

Vegetable Oil

Vegetable oil is a good option for frying catfish, with a smoke point between 400º and 450ºF. It is a neutral oil made from various ingredients, including soybeans, sunflower seeds, corn, canola, and sesame, and it imparts little to no flavour.

Canola Oil

Canola oil is another versatile option for frying catfish. It has a smoke point between 400° and 450°F and is a very light, inexpensive oil.

Safflower Oil

Refined safflower oil has a high smoke point of 510°F and a neutral flavour, making it ideal for frying catfish. However, be sure to avoid unrefined or semi-refined safflower oil, which has a lower smoke point.

Other Options

While not as commonly used, other oils that can be used for frying catfish include avocado oil (smoke point of 520°F), clarified butter (ghee) (smoke point of 450°F), coconut oil (smoke point of 350°F), olive oil (smoke point of 325°F to 375°F), palm oil, grape seed oil, and sunflower seed oil.

How to tell if your oil is hot enough

Frying whole catfish in a deep fryer is a great way to cook this Southern classic. The ideal oil temperature for frying catfish is between 350 and 365 °F. Here are some detailed instructions on how to tell if your oil is hot enough:

Use a thermometer

The most accurate way to check the oil temperature is to use a thermometer. If you have one, simply insert it into the hot oil and wait for the reading. The ideal temperature for frying catfish is between 350 and 365 °F.

Drop a small piece of bread into the oil

If you don't have a thermometer, a simple way to check the oil temperature is to drop a small piece of bread into the hot oil. The bread should be about an inch in size, and it should take around 30-40 seconds to brown. If it browns within this time frame, your oil is at the right temperature for frying.

Observe the oil's behaviour around a wooden spoon or chopstick

Another method is to dip the end of a wooden spoon or chopstick into the oil. If the oil starts sizzling and bubbling around the wood, it's hot enough. The faster and more vigorous the bubbles, the hotter the oil. Be careful, though, as if the oil starts smoking, it's too hot and you should adjust the heat.

Test with a drop of batter

You can also test the oil temperature by dropping a tiny, blueberry-sized piece of batter into the hot oil. If it quickly sizzles up to the surface, your oil is ready. However, if it sizzles and browns instantly, the oil is too hot, so reduce the heat and let it cool down slightly.

Listen for the sizzle with a drop of water

While this method is not recommended due to safety concerns, you can add a drop or two of water to the hot oil. If the oil is hot enough, it will sizzle and splatter. However, oil and water don't mix, so be very careful to avoid burns.

Remember, if your oil is not hot enough, your catfish will absorb too much oil and become greasy. On the other hand, if the oil is too hot, the outside of the catfish will burn before the inside is cooked. So, take your time to ensure the oil is just right before adding your catfish.

How to keep fried catfish crispy

Frying catfish fillets in a deep fryer is a great way to get crispy, golden brown fish. But how do you keep that delicious crunch after the fish is cooked?

Firstly, it's important to rest the fried catfish fillets on a wire rack, rather than a paper towel or plate. This will ensure the fish stays crispy. You can also place the wire rack on a baking sheet in a preheated oven at 200°F to keep the fish warm and crispy while you cook the rest of the batch.

If you're making a big batch, it's best to cook the fish in smaller batches to avoid overcrowding the fryer. Overcrowding will lower the temperature of the oil and result in soggy, greasy fish.

Once the fish is cooked, you can store it in an airtight container in the fridge for up to three days. Reheat it in an air fryer or regular oven to ensure it's nice and crispy again.

You can also freeze leftover fried catfish for up to three months. However, it's worth noting that fried catfish can get a little soggy as it sits in the fridge. To combat this, reheat the fish in the oven to make it crispy again.

Frequently asked questions