Dom’s Delicious & Easy Pan Fried Catfish

This is fried catfish the way I like it. For me if you “bread” & fry something you really have to be easy on the coating or it’s all about the breading and the fish gets lost. This is easy and Shu insisted in no uncertain terms that I type this one up immediately.


2 1/2 pounds catfish fillets (if they were frozen, which is fine, make sure they are COMPLETELY thawed)

2 ½ cups flour (any kind will really do)

3 tablespoons paprika

3 tablespoons Badia complete (or equal parts onion powder, garlic powder, parsley & salt)

2 tablespoons onion powder

several enthusiastic grinds of black pepper

2 tablespoons turmeric

2-3 tablespoons of canola or vegetable oil for frying

This is easy-peasey take a baking dish & throughly mix the dry ingredients as the canola oil heats in the pan. Take the catfish (though just about any fish fillet will work in this, flounder, cod, etc.) and dredge in the flour & seasoning mixture; you want a thin but thorough coating on each fillet & cook at medium-high heat until done. The amount of time it takes to cook each fillet, of course, varies depending upon size & thickness, today’s dinner took roughly 8-9 minutes per side but they were fairly thick fillets. You don’t want to flip them too many times, if humanly possible cook with only one flip, however tonight’s dinner was flipped twice wans was still delicious. If not particularly adept at cooking fish there is no shame in the old hamburger trick where you cut in a bit with the spatula to check doneness; don’t overcook just look for it to be white & flaky all the way through.


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