{"id":1981759,"date":"2024-04-16T17:50:26","date_gmt":"2024-05-23T14:25:22","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1981759"},"modified":"2024-10-21T16:30:48","modified_gmt":"2024-10-21T21:30:48","slug":"fried-catfish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fried-catfish\/","title":{"rendered":"Fried Catfish"},"content":{"rendered":"

Frying fish isn’t as intimidating as it may sound. Once you have a comfortable understanding of three things\u2014the best coating to use, the best oil to fry fish<\/a>, and the\u00a0best fish to fry<\/a>\u2014you’re on your way to whipping up delicious fish at home. Fried catfish is maybe the best place to start.<\/p>\n

Catfish, a white freshwater fish prized for its mildly sweet flavor and flaky texture, is one of the best choices for a good old-fashioned fish fry<\/a>. It’s accessible all over the country, can be found both fresh and frozen, and is pretty affordable. You can dredge or batter it however you like, but the best coating is humble cornmeal that turns golden brown and crunchy in the hot oil. When choosing a frying oil, make sure it has a high smoke point and neutral flavor (or at least a mild flavor, like peanut oil).<\/p>\n

Fried Catfish Ingredients<\/h2>\n