Fried Catfish

2.00 avg. rating (60% score) - 1 vote

Fried Catfish

Yield: 2


  • 8 small fillets catfish
  • 2 cups Egg Beaters
  • 3 cups cream meal
  • Corn oil and canola oil blend, for deep-frying
  • Salt and pepper
  • Lemon wedges, for serving
  • Tabasco, for serving


1. Dredge each catfish fillet in Egg Beaters, then immediately in cream meal, turning to coat evenly.

2. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375°. Place 3 to 4 fillets in oil, and fry for 2 minutes, until crust is golden and fish is opaque when checked with a knife. Repeat with remaining fillets.

3. Using a slotted spoon, remove fillets to a paper towel—lined plate to drain. Season with salt and pepper. Serve immediately with lemon wedges and Tabasco.

Anthony and Gail Uglesich

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