How to Make Deep Fried Catfish

crispy fried catfish on brown paper with lemon wedges

How to Make Deep Fried Catfish

This deep-fried catfish recipe is everything! Learn how to make golden catfish fillets with seasoned breadcrumbs breading, then fried to perfection!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 608kcal

Author Mirlene

Equipment

Deep Fryer or Heavy Bottom Pan

Ingredients

2 Catfish fillets 1 pound; cut in half, cleaned and patted dry
¾ cup Milk
1 ½ cup All-purpose flour
½ cup Cornstarch
1 ½ cup plain Panko breadcrumbs
2 Tbsp. Old Bay Seasoning; divided
1 Tbsp. Jacmel Seasoning
1 ½ tsp. Kosher Salt or to taste
3 tsp. Parsley Flakes; Divided
1 Egg
Hot Sauce about ½ tsp. – optional
Oil for deep frying

Instructions

Prepare the catfish: Lightly season it with ½ tsp after washing, cutting, and patting it dry. Kosher salt on both sides. Set it aside.
Prepare the milk mixture: In a large bowl, add the milk, 1 tablespoon of the Old Bay seasoning, Jacmel seasoning, 1 teaspoon kosher salt, 2 teaspoons parsley flakes, 1 egg, and hot sauce. Whisk well to combine.
Marinate: Soak the catfish fillets in the milk mixture for at least 30 minutes (up to overnight) to tenderize and remove any strong fishy flavor.
Breading: Mix Panko breadcrumbs, 1 tablespoon Old Bay seasoning, and 1 teaspoon parsley flakes in a shallow bowl. Mix well to combine.
In a separate bowl, add the all-purpose flour and cornstarch, mix well, and set them aside.
Dredge: Remove the catfish from the milk mixture and dredge in the flour, pressing lightly so the flour sticks on all sides.
Return the fillets to the milk mixture, then back to the flour mixture, then to the milk mixture, and finally to the breading mixture. Apply the breading on all sides.
Heat: In a heavy-bottomed skillet or deep fryer, heat oil to 350°F but no more than 375°F.
Deep Frying: Gently lower the fillets into the hot oil. Fry 3–4 minutes per side, or until golden brown and ultra crispy.
Cool: Transfer to a wire rack over a baking sheet to drain excess oil and keep that crispy texture.

Notes

Ingredient Substitutions

Don't want to use regular milk? Use buttermilk instead of regular milk or heavy cream. If you are using regular milk, to give the milk a buttermilk flavor, simply add a splash of lemon juice or white vinegar.
Want gluten-free? Swap the flour with a gluten-free blend or rice flour. And use gluten-free breadcrumbs.
Not a fan of spice? Skip the hot sauce.
No catfish? Try tilapia, whiting, or snapper—just make sure the fillets are firm and not too thin.

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Calories are estimated per serving.

Keep These Pro Tips In Mind for Perfect Fried Catfish

Use a thermometer when deep frying. Keep the oil between 350°F and 375°F. If it’s too cool, the breading absorbs oil and gets soggy; too hot, and the outside burns before the inside cooks.

Don’t overcrowd the pan or deep fryer. Fry in small batches so the oil temperature stays steady and each fillet fries evenly. I fried two portions at a time.

Pat the fillets dry before seasoning. Before adding seasoning and dipping them in the milk mixture, use paper towels to remove excess moisture. This helps the breading stick better and fry up crisp.

Rest on a wire rack, not paper towels. Paper towels trap steam and soften the crust. A wire rack keeps airflow underneath, preserving that crispy texture.

Don’t forget to add the cornstarch. The cornstarch will make a whole world of difference in the breading. Mix the cornstarch with your flour for extra crunch in your breading.

Season everything – Season your fish and your breading. Don’t rely on the breading alone—lightly season the catfish fillets before dredging for layered flavor. I simply seasoned them with kosher salt.

Let the breaded fillets rest before frying. After coating in breading, let the fillets sit for 10–15 minutes. This helps the coating adhere and reduces the risk of it falling off during frying.

Let the oil rest if it is too hot. If your oil temperature dips below 350°F or 375°F while frying, remove the fish carefully without breaking the breading. Sit it on a rack, and let the oil come back up before adding more catfish fillets.

Nutrition