Southern Fried Catfish

My kids and I LOVE seafood of all kinds! Catfish is a particular favorite in our house though because it is fried I try not too have it too often. Catfish is also a muddy fish that can have a strong odor and taste is not cleaned well that is a big turn off to some. If you aren't a big fan of catfish then you may want to try some other substitutes like Swai (bigger fillets for less money).

Of course fresh fish is best but not always practical for a family. I buy all my meats and proteins at the beginning of the month and freeze them. In order to defrost fish the packages will generally tell you to place in the fridge. That works great if you have a few hours.  I put my fish in the sink with the stopper in and turn the water on tepid (Luke warm). You don't want the water to be too warm/hot or else you will start cooking the fish. Inside 15 minutes your fish will be defrosted and ready to start cooking.

Whether pan seared, deep fried, or baked cooking fish is a fairly simple and fast process. Fish takes minimal time to defrost and cook. Here is my favorite way to pan fry catfish.

Ingredients

FOR THE Fish:

• Catfish filets
• 1/2 box of Zatarans fish fry seasoning mix
• Salt
• Pepper
• Old Bay
• 1-2 cups vegetable oil 
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Utensils you will need:

• Frying pan
• Tongs
• Cutting board
• Shallow bowl/ Tupperware for cornmeal mix
• Plate 
• Tea towel/paper towels

Directions

FOR THE Fish:

1. Pour about an inch to an inch and half of vegetable oil in frying pan and turn to medium heat 
2. Open defrosted fish and run under tepid water to rinse that fishy smell/taste
3. Pat dry with paper towel/tea towel
4. Place on cutting board 
5. Season both sides of fish with salt and pepper and one side with old bay seasoning. This part isn't so much measured amounts but rather until fish is lightly coated with seasoning
6. You don't want to bread the fish until it's ready to fry. So first, test the oil to make sure it is hot enough to fry. Easiest way is to run a couple fingers under the water real quick and flick the water on your fingers into the oil. If the oil bubbles and pops, it's ready. If no reaction then wait a bit longer. If the oil isn't hot enough then the fish will simply soak up the oil and won't get crisp. 
7. Once oil is ready dredge the fish through Zatarans cornmeal seasoning until lightly but thoroughly coated on both sides                                                                                      
8. Immediately place fish in hot oil. Don't drop it in but rather holding onto one end gently place the other end in the oil. Let the fish gently drop into pan to avoid splatter.
9. Repeat the breading process until your crying pan is full without being so crowded that flipping the fish will be difficult. 
10. Once the last fish has been placed in the pan. set the oven timer to 4 minutes so you don't loose track of time. Fish cooks really fast. Over cooked fish is like sawdust. 
11. While your first batch of fish is frying get your second batch ready (rinse, pat dry, and season)
12. After 4 minutes use your tongs and check to see if it underside is a nice golden brown.
13. If it's nice and brown then go ahead and flip. If not cook for an additional minute or 2.
14. Once brown, using tongs, flip and cook second side for an equal amount of time. Remembering to set your timer!!                                                  
15. Once fish is cooked, remove with tongs and place on plate covered in paper towels or a tea towel to drain excess grease. 
16. Repeat with subsequent batches of fish.          

Tips:

• After your first batch is done and resting, take a fork and test the center. If it is cooked all the way through then it will be white and flaky. 
• If it is still mushy on the inside and the outside is a nice dark brown then your oil is likely too hot. Turn the burner down a hair and cook your fish for a minute longer on each side.