Crispy Fried Catfish
There’s nothing that brings folks together much better than a backyard fish fry. Growing up, when somebody came home from Lake Texoma with a mess of catfish, you could count on the grease getting hot and the neighbors showing up hungry. But I’ll tell you one thing that keeps folks away from catfish quicker than anything: that muddy flavor.
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Choose a Good Catfish
The first secret to good crispy fried catfish starts before you ever light the fire. You’ve got to buy the right fish. Look for clean, white fillets without a heavy dark streak running through them. That dark brown line is what carries a lot of that muddy flavor. If you catch your own fish and notice a darker strip in the meat, trim it out carefully with a fillet knife.
The Trick to Losing the Muddy Flavor
One of the best tricks I’ve learned came from an old ranch hand during a fish fry. He told me to soak the catfish in Sprite for about 30 minutes before cooking. Now don’t leave it longer than that or the fish can get mushy, but that short soak helps pull out a lot of that muddy taste while keeping the fish tender.
Catfish Batter
When it comes to frying, the coating matters just as much as the fish. I like a mixture of flour, cornmeal, a little cornstarch, and baking powder for extra crunch. Season it well so every bite has flavor. Dip the fish in buttermilk and eggs first, then into the dry mix. For extra crispy fish, double dip it.
Tip: After coating the fillets, let them rest on a wire rack for at least five minutes. That lets the breading stick properly so it stays crispy instead of falling off in the grease.
The Catfish Fry
Keep your oil around 350 degrees and don’t overcrowd the fryer. Too much fish at once drops the temperature and leaves you with greasy fish instead of crispy fish.
Serve it hot with hush puppies, fried okra, and maybe a green onion on the side if you’re doing it the old-fashioned way. There’s just something about that crunch and flaky white fish that tastes like summertime and good company.
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