Restaurant-Style Fried Catfish Recipe

Name: Restaurant-Style Fried Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 catfish fillets; 1 teaspoon white salt; 2 1/2 cups milk (to cover the fish fillets); 2 cups yellow cornmeal; 1 tablespoon seasoning salt; 1 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper (or to taste); 1/2 teaspoon onion powder; 1 teaspoon garlic powder; peanut oil (for frying) or vegetable oil (for frying); lemon wedge; tartar sauce (Kittencal's Easy Tartar Sauce)

Servings: persons

6 -8 catfish fillets
1 teaspoon white salt
2 1/2 cups milk (to cover the fish fillets)
2 cups yellow cornmeal
1 tablespoon seasoning salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon onion powder
1 teaspoon garlic powder
peanut oil (for frying) or vegetable oil (for frying)
lemon wedge
tartar sauce (Kittencal's Easy Tartar Sauce)

1
Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
2
Cover the fillets completely with milk.
3
Cover and chill for about 1-1/2 hours.
4
In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
5
Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
6
Remove all the milk from the pan and allowing all the milk to drip off the fillets.
7
Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
8
Coat lightly with cornmeal mixture.
9
Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
10
Heat oil to 350u00b0F.
11
Fry the fish in batches about 3-4 minutes on each side or until golden.
12
Drain on wire racks over paper towels.
13
Serve with tartar sauce and lemon wedges.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 -8 catfish fillets, 1 teaspoon white salt, 2 1/2 cups milk (to cover the fish fillets), 2 cups yellow cornmeal, and more.

Yes, Restaurant-Style Fried Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Restaurant-Style Fried Catfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions