Crispy Southern Fried Catfish

Around here, fried catfish isn’t just dinner — it’s an event. As soon as the oil starts popping and that golden crust starts to form, my son comes running into the kitchen asking, “Is it ready yet?” He could eat catfish every week if I let him — and honestly, I don’t blame him. There’s something about the tangy mustard base, the perfectly seasoned coating, and that deep-fried crunch that just hits every time.

This recipe is our family favorite — crispy on the outside, tender on the inside, and full of bold Southern flavor. We serve it hot with lemon wedges, tartar sauce, and a bottle of hot sauce always within reach. If you’ve got catfish lovers in your house (or soon-to-be ones), this is the recipe that’ll bring them to the table — fast.

Ingredients:

• 6 large catfish filets
• 1 cup Zatarain’s Fish Fri – Crispy Southern
• 1 cup all-purpose flour
• 2–3 tablespoons yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Old Bay seasoning
• Oil for deep frying (canola or vegetable)
• 2 Lemon
• Tartar sauce
• Hot sauce

Instructions:

1. Prep the Fish:
   Pat the catfish filets dry with paper towels to remove excess moisture.
   
   
2. Season with Mustard Base:
   In a large bowl, coat the filets with yellow mustard. Add salt, black pepper, garlic powder, and Old Bay seasoning. Toss until evenly coated.
   
   
3. Make the Dredge:
   In a shallow dish, mix together the Zatarain’s Fish Fri and flour.
   
   
4. Coat the Fish:
   Press each seasoned filet into the flour mixture, making sure all sides are coated. Shake off any excess and set aside.
   
   
5. Heat the Oil (Deep Fry):
   Fill a deep pot or Dutch oven with 2–3 inches of oil. Heat to 350°F and maintain the temperature throughout frying.
   
   
6. Fry the Catfish:
   Working in batches, carefully lower the filets into the hot oil. Fry for 6–8 minutes, or until the coating is deep golden brown and crispy. Internal temp should reach 145°F.
   
   
7. Drain and Rest:
   Remove filets with tongs and place them on a wire rack or paper towels to drain. Let them rest for 2–3 minutes.
   
   
8. Serve:
   Plate the catfish with lemon wedges, a side of tartar sauce, and your favorite hot sauce. Perfect with coleslaw, cornbread, or even fries on the side.