1/1 Photo of Southern Fried Catfish
Shawn C's Note:
Almost all southern recipes are what is typically called soul food. My dad was a great cook, he often cooked for his soldiers while in the war in Vietnam. He loved cooking for crowds and I remember during the catfish tournaments he would help with frying all the catfish at the fish fry's. They would serve this along with huge pots of creamed corn- which I as a child helped to shuck fresh from the owners farm that day. Lots of watermellon and coleslaw, cucmber salads and all the summer picnic foods- WOW the memories that brings back.
My Private Note
Units: US | Metric
- 680.38 g catfish (fillets)
- 2 eggs, beaten
- 2.46 ml lemon juice
- 4.92 ml garlic powder
- 1.23 ml cayenne pepper
- 1wash and drain well fillets.
- 2season fillets with salt and pepper.
- 3mix eggs with lemon juice, garlic powder, and cayenne pepper.
- 4in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
- 5dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
- 6we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
- 7fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
- 8serve with tartarsauce, lemon juice and hot sauce if sesired.
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Nutritional Facts for Southern Fried Catfish
Serving Size: 1 (228 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 764.4
- Calories from Fat 290
- Total Fat 32.2 g
- Saturated Fat 7.7 g
- Cholesterol 371.3 mg
- Sodium 843.6 mg
- Total Carbohydrate 49.4 g
- Dietary Fiber 3.3 g
- Sugars 1.2 g
- Protein 65.1 g