Made this fried Catfish for last night dinner
Golden fried catfish is a classic Southern dish, cherished for its crispy exterior and tender, flavorful meat. This dish combines simple ingredients with traditional cooking techniques to create a meal that’s both comforting and delicious. In this article, we will explore every aspect of preparing golden fried catfish, from selecting the freshest fillets to mastering the perfect fry.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Catfish fillets | 2 pounds, cut into 1 1/2-inch pieces |
| Dried thyme leaves | 2 tablespoons |
| Spicy brown mustard | 1 cup |
| Vegetable oil for frying | 1 quart |
| All-purpose flour | 2 cups |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Baking soda | 1 teaspoon |
Instructions:
- Prepare the Catfish: Pat the catfish fillets dry with paper towels, then sprinkle them evenly with dried thyme leaves. This will add a fragrant herbaceous flavor to the fish.
- Coat with Mustard: Spread spicy brown mustard evenly over both sides of the catfish fillets. The mustard not only adds flavor but also helps the flour coating adhere to the fish.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). It’s important to use enough oil to fully submerge the catfish pieces for even frying.
- Prepare the Coating: In a shallow dish, combine the all-purpose flour, salt, pepper, and baking soda. Stir well to ensure the seasonings are evenly distributed throughout the flour mixture.
- Dredge the Catfish: Working with one piece at a time, dredge the mustard-coated catfish fillets in the seasoned flour mixture, shaking off any excess flour.
- Fry the Catfish: Carefully place the coated catfish fillets into the hot oil, being sure not to overcrowd the pot. Fry in batches if necessary to maintain an even temperature and avoid overcrowding. Fry for 3-4 minutes on each side, or until the fish is golden brown and crispy.
- Drain and Serve: Once the catfish fillets are cooked to perfection, use a slotted spoon or tongs to transfer them to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite sides and condiments.
