Pan Fried Catfish, ~ Trip's Favorite Food...

>>> Simple is best, and this Southern fried catfish is no exception. The easy dinner only requires a handful of pantry staples, and it’s ready in about 20 minutes. Pair the crispy pan fried fish with classic sides like Jiffy cornbread with creamed corn, traditional coleslaw, or flaky biscuits for an old-fashioned supper that everyone at the table will love! ***Southern fried catfish recipe, by Blair Lonergan: Ingredients... This is a quick overview of the simple ingredients that you’ll need for a simple pan fried catfish recipe. Catfish fillets: you’ll need about 1 pound total, with each fillet weighing 3-4 ounces. Catfish is a popular source of protein that’s low in fat and low in calories. According to the Environmental Protection Agency, catfish is one of the five most commonly eaten fish that are low in mercury and high in Omega-3 fatty acids. Farmed catfish is a sustainable, clean, and safe seafood option (source). And yes — frozen catfish (thawed in the refrigerator overnight) works beautifully for this recipe. Yellow cornmeal: adds a crispy crust to the outside of the fish. Seasoned salt: such as Lawry’s brand, which includes salt, herbs, and spices to add great flavor to the crust quickly and easily. Black pepper and garlic powder: for even more flavor in the cornmeal. Milk: helps the cornmeal mixture adhere to the fish. You can use buttermilk for a rich, tangy flavor instead. Vegetable oil and butter: for frying the fish. The oil has a higher smoke point, while the butter adds great flavor. You can substitute with other mild oils like canola oil or peanut oil. Directions You’ll love how quickly and easily this simple fried catfish recipe comes together! I’ve included the detailed instructions in the recipe card at the bottom of the post, but here’s the overview: Combine the dry breading mixture with a whisk in a shallow dish (cornmeal and seasonings). Pour milk into a separate shallow bowl. Dip the fish in the milk to get it wet, and then shake off any excess. While it’s certainly not necessary, some folks like to soak catfish in milk or buttermilk to remove an overly fishy smell or flavor. Dredge the fish in the cornmeal mixture and gently coat the fillets on all sides. Fry the catfish in a hot cast iron skillet or Dutch oven with oil and butter. The catfish is thin, so it cooks through in the time that it takes the exterior to become a beautiful, crispy golden brown. You don’t have to burn the exterior in order to finish the inside, and you don’t have to transfer the skillet to the oven to finish baking. The catfish will take about 5-7 minutes per side. You know that it’s done when it becomes opaque and flakes easily with a fork. Keep the fish warm while you’re frying subsequent batches by placing a wire rack over a baking sheet. Put the cooked fried fish on the wire rack and place it in a 200°F oven for up to 30 minutes, until you’re ready to serve the meal. Do not cover the cooked fish with foil or wrap it up. The exterior will not stay crispy if you do so. HELPFUL TIPS... Shake off the excess milk and cornmeal each time you dredge the fish to make sure that you just have a light coating on each piece. Depending on the size of your skillet, you may need to fry the fish in batches so that you don’t overcrowd the pan. This will keep the oil at a steady temperature and will ensure crispy (rather than soggy) fish fillets. Southern Fried Catfish PREP: 10minutes minutes COOK: 10minutes minutes TOTAL: 20minutes minutes SERVINGS 4 CALORIES 222 kcal Simple, crispy, cornmeal-crusted Southern fried catfish is ready in about 20 minutes! Equipment Large skillet Ingredients... 4 catfish fillets (about 3-4 ounces each) 1 cup yellow cornmeal 1 tablespoon seasoned salt (I use Lawry's brand) ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 cup milk 3 tablespoons vegetable oil 3 tablespoons salted butter Optional garnish: lemon wedges and fresh parsley Instructions... Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour milk into a separate dish. Heat oil and butter in a large skillet over medium heat. Dip a catfish fillet in the milk, and shake off any excess. Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides. Repeat with remaining fillets. Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it’s done. Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Drain fish on paper towels. Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired. Shake off the excess milk and cornmeal each time you dredge the fish to make sure that you just have a light coating on each piece. Depending on the size of your skillet, you may need to fry the fish in batches so that you don’t overcrowd the pan. This will keep the oil at a steady temperature and will ensure crispy (rather than soggy) fish fillets. Serve the fried catfish with lemon wedges and a fresh parsley garnish for a bright finishing touch. Season the catfish with additional kosher salt and ground black pepper, if desired, while the fish is still warm.