How to Make Fried Catfish Tips and Tricks

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Looking to fry up some catfish? Here are some tips and tricks to ensure your catfish comes out perfectly crispy every time.

After frying each batch of catfish, place it on a paper towel to drain any excess oil. Then, transfer it to a rack in the oven to stay warm and crispy while you finish frying the rest of the catfish. To keep each batch crispy, make sure the oil reaches the proper frying temperature before adding more fish.

When it comes to serving fried catfish, the possibilities are endless. While traditional sides include hush puppies, creamy coleslaw, and french fries, feel free to get creative with your choices. Old-fashioned potato salad, tartar sauce, bread and butter pickles, and hot sauce all make great accompaniments to fried catfish. For an extra kick, whip up a spicy aioli by combining mayonnaise, lemon juice, garlic, Dijon mustard, and Cajun seasoning.

If you're working with frozen catfish fillets, thaw them out in a bowl of hot water. Once they have some elasticity, dip them in buttermilk and dredge in cornmeal mixture before frying.

To ensure your fried catfish stays crispy, maintain a consistent frying temperature of 375° Fahrenheit. If you're frying in batches, wait for the oil to return to the proper temperature before adding more fish. A thermometer is a helpful tool to have on hand for deep-frying anything. Additionally, make sure not to overcrowd the pan with fish, as this can cause the temperature to drop and the fish to become soggy.

Leftover fried catfish can be stored in the refrigerator for up to four days, or in the freezer for up to three months. When reheating, avoid using the microwave as it can dry out the fish. Instead, use an air fryer or oven to get it nice and crispy again.