how do you know when catfish is done frying

The crispy exterior breading of this Southern Fried Catfish is perfectly seasoned with tender, delicious fried fish underneath. It can be ready in under 30 minutes and just as good as going to a fish fry!

Im kicking off Mississippi Week in my American Eats series with this favorite fish dish from across the South but one that is always a hit in the Magnolia State!

You cant go wrong with a plate of crispy fried catfish, some hush puppies, and coleslaw for a quick and easy dinner! This incredibly popular dish is a huge favorite in the Southern states, but especially in Mississippi where fish frys are famous for their golden brown catfish.

This fried catfish recipe uses simple pantry ingredients for the most part and is better than any boxed seafood fry mix, which often seem heavy on the garlic powder and light on other seasonings. Plus, it comes together in a jif and you can prep the catfish and breading earlier in the day so its ready to dredge and fry quickly when its time for dinner.

The flaky fish has a mild, slightly sweet taste that is perfect with just the right amount of spices of crunch of the cornmeal coating on the outside.

How to Know When Catfish is Done:Cook fish until opaque and flakes easily with a fork.Instant read thermometer reads an internal temperature of 145°F.

1. Cook fish until opaque and flakes easily with a fork.
2. Instant read thermometer reads an internal temperature of 145°F.

Wild-caught catfish take on the character of the water theyre raised in, so before you eat them its prudent to learn if there are any concerns about safety. Some bodies of water contain levels of heavy metals, petrochemicals and other pollutants that can accumulate in the catfishs flesh, posing a health hazard. On a more prosaic note, the fish might simply be unpalatable if the water it lived in was muddy or foul.

Gently flake a portion of the catfishs flesh with the tine of a fork or the tip of a small paring knife. Choose a spot where the portion is thickest, and look at the very middle. It should just be on the verge of changing from translucent to white. The portion will retain enough heat to finish cooking the fish, leaving it still tender and juicy.

Test the catfish with an instant-read thermometer to be absolutely certain. Slide the shaft of the thermometer horizontally into the thickest part of the fish, and wait until the temperature reading stabilizes. Your catfish is fully cooked when it reaches 145 degrees Fahrenheit.

Prepare the catfish according to your favorite recipe or cooking method. Regardless of whether its pan-fried, grilled, baked or simmered in a sauce, testing for doneness is much the same.

Many old recipes advise cooking catfish until it flakes readily with a fork. When the fish reaches that point its actually slightly overcooked, and might be drier than youd like.

How to Make Fried Catfish

• Soak the catfish in buttermilk. Start by seasoning the catfish fillets with some kosher salt, then cover them with buttermilk to soak for at least 10 minutes but up to 8 hours. You could also use an egg wash with beaten eggs and milk instead, but in my experience the breading sticks better with buttermilk and I love the tangy flavor.
• Combine breading ingredients. I like to add the cornmeal, flour, and spices to a large ziplock bag so I can just shake the buttermilk coated catfish pieces, but you could also use a shallow dish for dredging instead.

• Coat catfish in cornmeal mixture. Remove the catfish 1-2 pieces at a time from the buttermilk soak and let any excess liquid drip off, then add it to the bag of spiced cornmeal and flour. Seal the bag and shake it a few times to coat the fish. If using a shallow dish, you can just dredge the fish on both sides until they are coated. Transfer the fish to a plate and set aside while repeating with the remaining filets and cornmeal mixture.
• Heat oil. Heat about ½ to 1 inch of oil (about 1-2 quarts depending on the size of your pan) in a large cast iron skillet or frying pan over medium-high heat until it reaches between 350 degrees F and 365 degrees F on a digital thermometer. The temperature is likely to fluctuate when you add the catfish pieces to the oil, so just keep an eye on it and adjust the heat as needed on your stove to try to stay in that range.
• Fry. Carefully place 1-2 filets into the hot oil. Dont crowd the pan. Let them from for 2-4 minutes on each side, turning halfway through the cooking process. You can tell they are done when they are a nice golden brown and crispy on the outside. Transfer to a wire rack set over a baking sheet lined with paper towels to catch any oil that drips off.

I always cook my hush puppies in the same oil used to fry our catfish once all the fish has been fried.

• Keep warm until ready to serve. Transfer the baking sheet with the fried catfish to a warm oven to stay hot while you fry the remaining fish. When you are ready to serve, you can either plate the fish individually or arrange them on a large platter with lemon wedges for squeezing over the top of the fish before eating.

Yes, you can easily make a buttermilk substitute that will work for this recipe by adding 1 Tablespoon vinegar to a 1 cup measuring cup, then filling it the rest of the way with milk and letting it sit for 5 minutes to curdle before using.

No, definitely not. Im sure they are helpful for people who enjoying frying foods often, but since this is more of a treat for us, I have found that a good cast iron skillet works just as well for most foods.

If you are having issues with the cornmeal crust not sticking through the frying process, try a trick I use for my fried chicken – once breaded, cover the filets with a damp paper towel and let them sit for 10 minutes before frying until they are a little tacky on the outside. As the cornmeal coating absorbs the moisture from the buttermilk, it adheres better to the fish. Also, try handling the breaded filets as little as possible once you add them to the oil, turning them only once halfway through the cooking process.

• Work in batches. If you try to fry all your fish pieces at once, its likely that they wont fit well in the pan and the temperature of the oil will drop significantly. Working in batches lets each catfish filet fry more evenly without getting soggy from oil that isnt hot enough.
• Use a wire cooling rack instead of paper towels. I have found that when frying things, a wire rack does a better job than paper towels because excess oil can drip off without ruining the crispy underside of the catfish, which sometimes gets soft from sitting on the oil-soaked paper towels.
• Cut the catfish into strips. If the catfish pieces are particularly large and you want more of the crispy coating on each piece, you can cut the filets into strips lengthwise so they get more of the breading on each piece. Just keep in mind that the smaller pieces will cook faster than a whole filet.
• Catfish Poboy Sandwich: You can use my shrimp poboy sandwich recipe to make a catfish version topped with my homemade remoulade sauce.

Southern Fried Catfish: How to cook this delicious fish

FAQ

Does catfish float when done frying?

What does fully cooked catfish look like?

How do you know when catfish is done frying?

It’s pretty easy to tell when a piece of catfish is done frying. It will float to the top when it’s nearly done. However, make a note of the cook time, as having that routine to follow will always be a lifesaver. Once the crust is golden brown, remove it from the oil and set it on a paper towel.

How do you fry catfish in a frying pan?

Place both breaded filets on a wire rack until the oil is hot enough to fry the fish. When the frying oil temperature has reached 375 degrees F, coat the catfish one more time with the flour mixture and carefully add it to the hot oil. Fry for 5-6 minutes.

How do you know if a catfish is fresh?

When purchasing fish, understand that each whole catfish will yield two filets and a few small pieces. You’ll need to use these in the next day or two. Each pound of whole fish will equal about 1/2 lb of filet meat. Look for the whole fish to have glassy eyes to know if it is fresh or not.

How long does it take to fry catfish?

Cook for 7 – 10 minutes – until the fillets are golden brown and the internal temperature is 145°F. (For thinner fillets, it can take less time, so watch them – we cut them thick.) Rest the cooked fillets on a wire cooling rack – not a towel – this will allow for the crispiest fish. What kind of oil should you use to fry catfish?