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Southern Fried Catfish

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Southern Fried Catfish
  • Prep 10 min
  • Total 26 min
  • Servings 4
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The moist, tender fish and crispy cornmeal coating will make your family “meow” with delight.
Updated Aug 9, 2010

Ingredients

  • Vegetable oil
  • 4 catfish fillets, 4 ounces each
  • 3/4 cup cornmeal
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1/8 teaspoon red pepper sauce
  • 2 tablespoons vegetable oil
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.
  • 2
    Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.
  • 3
    Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.

Tips from the Betty Crocker Kitchens

  • tip 1
    This southern classic goes well with coleslaw and a frosty mug of beer or tall glass of iced tea.
  • tip 2
    For quick cleanup, line the cookie sheet with aluminum foil before keeping fish warm in the oven.

Nutrition

410 Calories, 24 g Total Fat, 26 g Protein, 23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
215
Total Fat
24 g
Saturated Fat
4 g
Cholesterol
85 mg
Sodium
1090 mg
Potassium
470 mg
Total Carbohydrate
23 g
Dietary Fiber
1 g
Protein
26 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
1 1/2 Starch; 3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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