Light-And-Crispy Pan-Fried Catfish

Fried catfish is in regular rotation on Southern dinner tables. According to the Catfish Institute, 94 percent of the nation’s farm-raised catfish is from Alabama, Arkansas, Louisiana, and Mississippi, and the institute even has put together a Catfish Trail where you can explore some of the many ways that Southern cooks prepare this mild-flavored, lean fish.

Our recipe is a lighter version than the typical deep-fried preparation, and it couldn't be easier: it only requires three ingredients!

How To Choose the Best Catfish

As with buying any fresh fish, it’s best to start by choosing a reputable fish market or supermarket fish counter, one where you know the fishmonger seeks out sustainable options and is scrupulous about quality.

In the display, catfish filets should be wet and shiny looking, with plump, white flesh, possibly with a tinge of pink, and no cracks in the flesh.

Have the fishmonger pack the fish with ice so it will stay fresh and cold until you can get it home, and cook it within a day or two. Raw fish will only last a day or two in the refrigerator.

What Oil Is Best for Frying Catfish?

In typical recipes like Classic Fried Catfish, an oil with a high smoke point is the best to use. Vegetable, canola, or peanut oil all work great, as does melted shortening. Healthier oil options like grapeseed or avocado oil are also good.

Don’t use olive oil, which will burn and break down quickly.

Do You Need To Soak Catfish Before Frying?

Soaking fish in milk or buttermilk will help remove an overly fish smell and flavor from a filet of catfish, salmon, or other fish. While you can incorporate this extra step into your preparation, it’s certainly not necessary when you’re making Crispy Pan-Fried Catfish.

What To Serve With Fried Catfish

Pan-fried catfish is best served with tartar sauce, lemon wedges, or hot sauce. Classic side dishes to go with it could include hush puppies, coleslaw, or a green salad.

Editorial Contributions by Jessica Harlan.