Southern Food: Pan-Fried Catfish

traditional southern food - fried catfish

Want some authentic southern food? If so, give this southern fried catfish a try. We have several catfish species in the South, but the one most preferred is the channel cat. Choose catfish that will just fit in your largest skillet – that’s after the heads have been removed. Of course, you have to take out the entrails and pull off the skin, too. Once all that has been done, split the catfish in half, lengthwise. Now you’re ready to cook!

Holle’s Pan-Fried Catfish recipe

What you’ll need:

  • Prepared fresh catfish
  • Beaten eggs
  • 1 cup white cornmeal
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • Peanut oil

Directions: Pour about one inch of peanut oil in a large iron skillet. Heat the oil until it reaches 350 degrees.

Place eggs in a wide shallow bowl.

Combine cornmeal and spices in a large paper bag.

Rinse the catfish and blot dry. Dip each fish in the eggs, then shake in the cornmeal.

Fry the catfish on one side until golden brown. Turn the fish over and brown the other side. Drain on paper towels.

For the true southern experience, serve the fried catfish with cheese grits, slaw, and hushpuppies.