Things You'll Need

Instructions

1

Rinse the catfish fillets in cold running water then pat them dry with paper towels.
2

Season the catfish to taste. Oregano, thyme, cayenne pepper, dry mustard and onion powder complement fried catfish well. Pat the seasoning onto the fillets to coat them adequately. Seasoning the fish directly rather than the cornmeal will improve the flavor.
3

Fill a cast-iron or heavy-duty skillet 2 inches deep with cooking oil. Consider using peanut oil, which has a high smoke point. Use a deep-fat thermometer to monitor the temperature of the oil while cooking. Heat the oil to 360 degrees Fahrenheit.
4

Dredge the seasoned catfish in a dry mixture that is equal parts yellow cornmeal and all-purpose flour. Shake off the excess.
5

Place the fillets in the skillet. Do not overcrowd the pan, which would prevent the fish from cooking evenly. Cook in batches of two or three fillets.
6

Fry the catfish until the undersides are golden brown, approximately 2 minutes. Turn the fillets gently with tongs. You should cook the fillets until the flesh is firm, white and opaque, according to the food safety guidelines of the United States Department of Agriculture.
7

Transfer the catfish onto a paper-towel-lined baking sheet to drain excess oil from the fish. Keep the baking sheet in a 250-degree oven to keep the cooked catfish warm while you fry the remaining fillets.
8

Bring the oil back up to 360 F before adding another batch of fish. The fish will cause the temperature to drop automatically, and the oil may remain slightly below 360 F while there is fish in the pan. Allow the temperature to rise back to 360 F before adding another batch of fish.
9

Serve the catfish with lemon, hot sauce or tartar sauce, if desired. Any of these condiments will help obscure the taste of the fish if you still do not find it mild enough.