One of the greatest joys of living in Louisiana is access to the freshest seafood. One being, catfish. We love some fried catfish! I like to keep the steps simple and let my homemade, seasoned batter mix do all of the talking!
When it comes to catfish, the fresher the better! I love to fry mine whole. I don’t mine a little softness to get that nice flaky filet. But, my family loves it thin and extra crispy! So, I slice a few pieces length wise and fry theirs a little bit longer.
Fish and Chips is basically the best order in any restaurant and my go-to if they look good on yelp (haha – always yelp photo check your restaurants everyone!), and this recipe is a great pub option along with other pub favorites like Buffalo Wings, Super Crispy Chicken Tenders and Classic Beef Chili.
1 pound fish fillets (such as haddock, tilapia, or cod)
Oil (for deep frying)
1/4 teaspoon paprika
1/2 cup flour
Salt (to taste)
Pepper (to taste)
Optional: tartar sauce, homemade rémoulade sauce (for serving) or lemon wedges
Gather the ingredients.
Pour 1 inch of oil into a skillet and heat over medium-high heat to 375 F.
Combine the flour, paprika, salt, and pepper in a shallow bowl or deep plate and mix.
Dip a fish fillet or two into the flour mixture. Make sure they are completely coated on all sides and gently shake off any excess. Repeat with the remaining fillets.
Working in batches, fry the fish in the hot oil for about 5 minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain or on a platter lined with newspaper or paper towel.
Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce. Enjoy.
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