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Classic Fried Catfish

16 min
10 min prep
6 min cook

Serves 4

Ingredients

  • 3/4 cup Yellow cornmeal
  • 1/4 cup All purpose flour
  • 2 tsp Kosher salt
  • 1 tsp Cayenne pepper seasoning
  • 1/4 tsp Garlic powder
  • 4 Catfish fillets
  • 3 cups Vegetable oil

Instructions

  1. Combine cornmeal, flour, salt, cayenne pepper and garlic powder.
  2. Coat catfish with mixture; shake off excess.
  3. Fill deep pot or 12-inch skillet half full with vegetable oil.
  4. Add catfish in a single layer and fry until gold brown; about 5 to 6 minutes depending on size.
  5. Remove and drain on paper towels.

Nutrition

23gCarbs
15gFat
27gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories340
  • % Daily Value*
  • Total Fat
    • 15g
    • 23%
  • Saturated Fat
    • 3g
    • 15%
  • Trans Fat
    • 0g
  • Cholesterol
    • 85mg
    • 28%
  • Sodium
    • 1610mg
    • 67%
  • Total Carbohydrate
    • 23g
    • 8%
  • Dietary Fiber
    • 2g
  • Sugars
    • 0g
  • Protein
    • 27g
  • Vitamin C
  • Calcium
    • 2%
  • Iron
    • 8%
  • Vitamin A
    • 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.