Fried Catfish

Fried Catfish

Fried catfish is one of the main meals that take place in the fishing villages that have this species in their vicinity. Even those who truly appreciate the taste of this animal, argue that the only genuine way to eat it is fried, and the truth is that we could not resist the temptation to prepare it. Of course, we recommend you try it and leave a comment to see how it turned out for you.


  • 4 to 6 medium catfish fillets.
  • 1 cup of milk
  • Salt
  • 1 cup of fine cornflour
  • ½ cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • ½ tablespoon cayenne pepper
  • ¼ tablespoon celery seeds
  • Enough oil for frying, preferably peanut oil


  1. In a heavy-bottomed, and better yet, cast iron skillet, pour enough oil into frying milanesas, i.e., about two fingers high, lying flat, into the pan.
  2. Lower the heat to medium. Turn the oven on medium-high heat, placing a cookie sheet inside. Place a rack on top of the cookie sheet, also for baking the cookies.
  3. While the oil begins to heat, take the catfish and moisten it in the milk, then mix it with the cornmeal, flour and any spices you want to add. Let the oil reach a high temperature; to know when it reaches this temperature, throw a pinch of breadcrumbs inside, and if it burns instantly, it will be fine.
  4. When the oil is hot, sprinkle the catfish fillets with salt and dredge them in the breadcrumbs, shaking off any excess breadcrumbs. Place the Milanese fillets in the oil.
  5. Fry until golden brown, for up to 5 minutes, depending on their thickness, and use a metal spatula to remove them from the pan.
  6. Once the fish is done, put it in the oven while the rest of the fish is cooking in the pan. Keep the fried catfish warm in the oven: this will help prevent it from becoming crispy, so it is essential.
  7. When serving it, you can add any of your favorite sauces, or the seasoning of your choice, as well as accompany it with a salad, mashed potatoes, french fries, or whatever you like.


1 Comment

  1. Ethel Chavez


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