Southern Fried Catfish from Grits and Groceries

Oxmoor House
Southern Fried CatfishRecipe
Photo: Oxmoor House
Makes 8 servings


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2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 tablespoons pepper
1 tablespoon ground red pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dried thyme
Vegetable oil
2 cups cornmeal
2 cups masa harina (corn flour)
2 large eggs
1 cup milk
1 tablespoon Creole mustard
3 pounds farm-raised catfish fillets, cut into 4- x 2-inch strips
Parchment paper
Pickled vegetables
Sliced tomatoes


1. Prepare Creole Seasoning: Combine all ingredients in a medium bowl, stirring well.

2. Prepare Catfish: Preheat oven to 300°. Pour oil to a depth of 3 inches into a 4- to 5-qt. Dutch oven; heat over medium-high heat to 350°.

3. Meanwhile, combine cornmeal, masa harina, and 3 tablespoons Creole Seasoning in a large bowl, reserving remaining seasoning for another use. Stir seasoning mixture well.

4. Whisk eggs in a large bowl; whisk in milk and mustard. Dip fish in egg mixture; dredge in cornmeal mixture, shaking off excess.

5. Fry fish, 8 pieces at a time, 2 minutes on each side. Drain fish on paper towels. Transfer fish to a baking sheet lined with parchment paper. Place in oven; keep warm at 300° until ready to serve. Serve with pickled vegetables and sliced tomatoes.

Created date

February 2014