Last weekend the husband went out on an all night fishing trip bringing home about 9lbs worth of fresh catfish. If you have ever watched River Monsters you’ll know these fish are not pre pretty. They are bottom feeding beasts that make for some good eating.
Frankly the best, and quite possibly the only way in my opinion, to cook catfish is to fry it. When it comes to frying, the batter you use, whether it be wet or dry, is one of the most important things to consider.
For the catfish I used a mix of plain, fine ground, bread crumbs and Cajun seasoning. You can either get the Cajun seasoning pre mixed or put it together yourself. I also added in some extra red pepper because the husband likes his catfish a little on the spicy side. Once you have the breadcrumb mixture put together the way you like it set it aside. I like to use vegetable oil for my frying. Get the oil nice and hot. Test a small portion of the fish in the oil. If you touch it down in the oil and it sizzles then it’s ready. Never put fish in cold or luke warm oil (unless you like soggy fish)
Dredge the catfish in lightly whisked eggs and then in the breadcrumb mixture. Fry for about five minutes on each side or longer if necessary, until it’s golden brown. Catfish is one of those fish that you can’t really over cook. You want cook it longer than you do other fish otherwise it will have a bit of a muddy flavor to it.
There are a variety of things that you can serve with Catfish but my preferred side dishes are cornbread and greens. I got the cornbread recipe from Teenie Cakes which I found on pinterest. It was amazing. The only deviation I made in the recipe was add more corn and cheese.
The greens were easy to make. I sautéed some bacon ends and then added 4 cloves of garlic, swiss chard, collard greens and dandelion greens.