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Our family has always enjoyed fishing in the spring and summer. Here’s an easy recipe for Fried Catfish to use for a weekend fish-fry for your family.
Old Fishing Tales
When my husband and I were first married, we went fishing often in the spring, before the ticks and chiggers became too much of a bother. I loved to fish in my grandma’s pond, where we were almost guaranteed to catch a nice-sized bass.
(Post modified with new photos on 5/10/22.)
When our daughters grew old enough to join us, we took them on outings. At that point, my husband spent more time untangling fishing line and bating hooks than fishing. As the years passed, we fished less and less.
These days, we get our fresh fish from my husband’s uncle who is retired and does a LOT of fishing. He supplies us with all the fish we can eat. And we always enjoy the bounty he brings.
Recently, my husband and one of our son-in-laws took our grandchildren fishing in my grandma’s old pond. They didn’t catch the “big bass” of old, but they caught a lot of tiny fish and it was fun for the kiddos. I miss our days of fishing. Maybe one of these weekends, I’ll talk hubby into taking me out for a fishing adventure. We’ll see if this old girl can still put a worm on a hook and catch a big one. That would be fun, wouldn’t it?
Until then I’ll settle for cooking fried catfish in my kitchen and serving it to our loved ones.
Ingredients Needed to Make Fried Catfish
- fillet catfish (about 2 pounds)
- bottle of dark ale beer
- all-purpose flour
- Peanut oil for deep frying
- kosher salt and freshly ground black pepper for seasoning
A Few Tips about Frying Fish
Because catfish can sometimes have a “gamey wild” taste, I like to soak it in beer for 30-60 minutes before frying. I prefer a dark ale, but you can use any beer that you have on hand. This helps to remove any undesirable flavor.
Cut your fish into whatever size you prefer. 2-inch slices work well and cook quickly. But you could also fry larger pieces, especially if using a skillet.
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. On a cutting board, slice fish into 2-inch pieces. Place in a shallow bowl. Pour beer over fish and allow to soak for 30-60 minutes before cooking.
Preheat enough oil in a Dutch oven or skillet for deep frying.
Using a gallon bag, combine cornmeal, all-purpose flour, and Cajun spice. Mix well. See my recipe for Cajun Spice Mix Here.
Place pieces of strained fish into the flour. Toss until fish is well coated.
When oil has reached the proper temperature to ensure crispness (at least 375 degrees), add 10-12 pieces of fish at a time. Cook for 3-4 minutes until a deep golden brown. Remove fish with a wire strainer and place on paper towels to soak up excess oil. Sprinkle fish with salt and pepper as desired.
Return oil to cooking temperature and repeat until all of the fish has been fried. This recipe will serve 4-6 people.
I like to dip my fish in a homemade tarter sauce of salad dressing and sweet relish. My husband likes it with shrimp sauce. Serve Fried Catfish with fried potato chips, Pan Fried Country Potatoes, Coleslaw and/or Macaroni and Cheese.
- 2 pounds fillet catfish cut into 2" pieces
- 1 bottle dark ale beer
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 2-3 tablespoons Cajun spice See Recipe Here
- Peanut oil for deep frying
- salt and pepper for seasoning
- On a cutting board, slice fish into 2-inch pieces. Place in a shallow bowl. Pour beer over fish and allow to soak for 30-60 minutes before cooking.
- Preheat enough oil in a Dutch oven or skillet for deep frying.
- Using a gallon bag, combine cornmeal, flour, and Cajun spice. Mix well. Place pieces of strained fish into the flour. Toss until fish is well coated.
- When oil has reached the proper temperature (375 degrees), add 10-12 pieces of fish at a time. Cook for 3-4 minutes until a deep golden brown. Remove fish with a wire strainer and place on paper towels to soak up excess oil. Sprinkle fish with salt and pepper as desired.
- Return oil to cooking temperature and repeat until all of the fish has been fried. Serves 4-6.