Southern Fried Fish is golden brown on the outside, flaky and delicious on the inside, and an icon of Southern cooking.

BEST FRIED CATFISH

My fried catfish recipe is made with seasoned filets, coated with seasoned self-rising cornmeal, and deep fried until golden brown.

To my delight, my oldest grandson, Elijah, called me last week and asked me if he could bring me some catfish over to the house, and we have a fish fry.

The answer is always yes when it comes to my grandchildren asking me to make them something, and this time was no different. Southern Fried Catfish---who can resist?

There are two rules in my house when frying catfish. One is the oil is hot enough to light a match when tossed in the oil. Two, NEVER stir the catfish while frying.

This cools down the oil and causes the fish to hold the oil and be greasing. As for the breading, we use simple ingredients--a cornmeal mix and plenty of salt.

The basic truth here in Texas is Southern Fried Catfish is an icon of Southern cooking.

There may be some discrepancies on how to fry and bread catfish, but there are no discrepancies on it being a Southern classic.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SOUTHERN FRIED CATFISH

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Southern Fried Catfish and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS TO MAKE THE BEST SOUTHERN FRIED CATFISH

Catfish.

WHAT YOU NEED TO PREPARE SOUTHERN FRIED CATFISH

5 lbs. catfish filets, washed and patted dry

2 tablespoons salt
2-3 cups yellow self-rising cornmeal mix
peanut or canola oil for frying

HOW TO PREPARE SOUTHERN FRIED CATFISH

Lay catfish on a sheet pan and generously salt on each side; set aside.

In a bowl, pour the cornmeal mixture in and add. If you are using the old bay seasoning, add them now. Place a few of the salted catfish and coat them well.

Lay them on a clean sheet pan. Finish coating all the catfish.

In a large, deep-sided cast iron skillet or a heavy-duty pot, pour enough oil to come three forces the way up the skillet.

Heat oil hot enough to light a match when tossed in.

Remove the match and dip enough breaded catfish to fry without crowding in the skillet.

Turn after a minute or two or lightly brown.

Continue frying until all the catfish is fried.

NEVER stir the oil while frying. Always just turn the catfish over and lift it out when ready to remove it from the the hot oil.

Note: The salt amount and cornmeal amount may vary as to the size of your filets. Feel free to adjust to your liking.