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Serving: Serve with hush puppies, coleslaw, or a fresh salad for a classic Southern meal.
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Storage: Leftovers can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.
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Reheating: Reheat in a 350°F (175°C) oven for 5–10 minutes to maintain crispiness.
Variations
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Spicy Twist: Add a pinch of cayenne pepper or hot paprika to the coating for extra heat.
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Herbed Version: Mix in dried herbs like thyme, oregano, or parsley for added flavor.
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Buttermilk Marinade: Marinate catfish in buttermilk for 30 minutes before coating for a tender, tangy result.
FAQ
Q: Can I bake instead of frying?
A: Yes, bake coated fillets at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and cooked through.
Q: What oil works best for frying?
A: Vegetable oil, canola oil, or peanut oil are ideal for a crispy exterior.
Q: Can I use frozen catfish fillets?
A: Yes, thaw completely and pat dry before coating to ensure crispiness.
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