{"id":1981759,"date":"2024-04-16T17:50:26","date_gmt":"2024-05-23T14:25:22","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;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":"<p>Frying fish isn&#8217;t as intimidating as it may sound. Once you have a comfortable understanding of three things\u2014the best coating to use, the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oil-to-fry-fish\/\" data-name=\"www.tasteofhome.com\/article\/best-oil-to-fry-fish\/\" data-module=\"content engagement\" data-position=\"embedded links\">best oil to fry fish<\/a>, and the\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">best fish to fry<\/a>\u2014you&#8217;re on your way to whipping up delicious fish at home. Fried catfish is maybe the best place to start.<\/p>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/fish-fry-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/fish-fry-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">fish fry<\/a>. It&#8217;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<h2>Fried Catfish Ingredients<\/h2>\n<ul>\n<li>Mayonnaise<\/li>\n<li>Lemon juice<\/li>\n<li>Garlic cloves<\/li>\n<li>Dijon mustard<\/li>\n<li>Cajun Seasoning<\/li>\n<li>Buttermilk<\/li>\n<li>White cornmeal<\/li>\n<li>All-purpose flour<\/li>\n<li>Seafood seasoning<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Paprika<\/li>\n<li>Catfish fillets<\/li>\n<li>Oil for deep-fat frying<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the aioli<\/h3>\n<p>Combine the mayonnaise, lemon juice, minced garlic cloves, Dijon mustard and Cajun seasoning in a small bowl. Cover and refrigerate the aioli until the catfish is ready to serve.<\/p>\n<h3>Step 2: Mix the coating<\/h3>\n<p>Pour the buttermilk into a shallow bowl or container. In another shallow bowl or container, combine the cornmeal, flour, seafood seasoning, salt, pepper and paprika.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0You can choose to soak the fish in the buttermilk at this point, though it is not necessary.\u00a0Larger wild-caught catfish can sometimes taste a little muddy\u2014catfish are a bottom-dwelling fish, after all\u2014so soaking them in milk or buttermilk helps to temper that taste. But you can soak farm-raised catfish just the same; the process helps the cornmeal adhere to the fish.<\/p>\n<h3>Step 3: Heat the oil<\/h3>\n<p>In a deep skillet (<a href=\"https:\/\/www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\" data-name=\"www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">cast-iron<\/a> is best), pour in enough oil to go up the sides about 1 inch. Heat the oil to 375\u00b0F (the <a href=\"https:\/\/www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\">best frying temperature<\/a> for fish).<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Heat\u00a0the oven to 200\u00b0F to keep the catfish warm while you fry in batches. Place a wire rack on top of a baking sheet and place it inside the oven.<\/p>\n<h3>Step 4: Coat the catfish<\/h3>\n<p>When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Then dredge the catfish in the cornmeal and flour mixture.<\/p>\n<h3>Step 5: Fry the catfish<\/h3>\n<p>Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Don\u2019t overcrowd the pan.<\/p>\n<p>Drain the fried catfish on paper towels, and serve with the aioli.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Place the fried catfish on a rack in the oven to keep them warm and crispy while you fry the rest of the catfish. To ensure crispy fish in every batch, make sure the oil reaches the proper frying temperature again if it dips. The fish should flake easily with a fork once cooked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1875201\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/04\/FT23_237897_ST_3_08_3-Fried-Catfish.jpg?fit=700%2C467\" alt=\"Fried Catfish\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Can you freeze fried catfish?<\/h2>\n<p>You sure can. Leftover fried catfish can be stored in the freezer for up to three months, or in the refrigerator for three to four days. Allow the fried catfish to cool and wrap it tightly in storage wrap, then in aluminum foil to prevent freezer burn.\u00a0To reheat leftovers, skip the microwave; it can dry out the fish. Use an air fryer or your oven to get it nice and crispy again.<\/p>\n<h2>Fried Catfish Tips<\/h2>\n<h3>Can you use frozen catfish fillets?<\/h3>\n<p>Frozen catfish fillets are great for making fried catfish; you just need to thaw the catfish fillets first. To do so, place the fillets in an airtight zip-top bag, and allow them to sit under cold running water until they have some elasticity. Once thawed, dip the fillets in buttermilk and dredge them in cornmeal mixture, then fry them as directed.<\/p>\n<h3>How can you make sure the fried catfish is crispy?<\/h3>\n<p>Make sure the oil stays at a consistent 375\u00b0. If you\u2019re frying in batches, allow the oil to come back up to temperature; if it\u2019s getting too hot, lower the heat and wait until it reaches the right temperature. A thermometer is a great tool to have on hand when\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\">deep-frying<\/a>. Also, don\u2019t crowd the pan with the fish.<\/p>\n<h3>What do you serve with fried catfish?<\/h3>\n<p>While fried catfish is a <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-southern-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/classic-southern-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">staple dish in Southern states<\/a>, catfish has been caught and farmed for hundreds of years in Africa, Asia, Europe and all over North America, and used in a variety of soups, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-seafood-gumbo\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-seafood-gumbo\/\" data-module=\"content engagement\" data-position=\"embedded links\">stews<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/skillet-grilled-catfish\/\" data-name=\"www.tasteofhome.com\/recipes\/skillet-grilled-catfish\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled dishes<\/a>. A traditional southern fried catfish dinner might come with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hush-puppies\/\" data-name=\"www.tasteofhome.com\/recipes\/hush-puppies\/\" data-module=\"content engagement\" data-position=\"embedded links\">hush puppies<\/a>, creamy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-coleslaw\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-coleslaw\/\" data-module=\"content engagement\" data-position=\"embedded links\">coleslaw<\/a> and french fries. But you can serve fried catfish with any fish-fry favorites, such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-old-fashioned-potato-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-old-fashioned-potato-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">old-fashioned potato salad<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-tartar-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-tartar-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">tartar sauce<\/a>\u00a0and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bread-and-butter-pickles\/\" data-name=\"www.tasteofhome.com\/recipes\/bread-and-butter-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread and butter pickles<\/a>. Hot sauce is a great idea, too!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My son told me he once had fried catfish with Cajun aioli, so I set out to re-create it for him. It was a huge hit with him and my husband. The aioli is also great as a dip for sweet potato fries. \u2014Pattie Prescott, Manchester, New Hampshire<\/p>\n","protected":false},"author":7884,"featured_media":1981760,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304177,304292,307049,303966,303887,306848,304268,324623,304020,304005,304150,303883],"categories-v2":[308623,308481,309457,308305,310085,308495,308478,309603,259483,309177,308594,308549,309434,308476],"coauthors":[343259],"recommended_recipes":[{"post_title":"Oven-Fried Catfish","post_link":"\/recipes\/oven-fried-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18583_LT10287D53-2.jpg"},{"post_title":"Catfish Soup","post_link":"\/recipes\/catfish-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Secret Ingredient Fried Catfish","post_link":"\/recipes\/secret-ingredient-fried-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Secret-Ingredient-Fried-Catfish_exps134982_SD2401786B02_16_7bC_RMS-3.jpg"},{"post_title":"Catfish Cakes","post_link":"\/recipes\/catfish-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps120_TH1424C33C.jpg"},{"post_title":"Fried Shrimp","post_link":"\/recipes\/fried-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/04\/EXPS_TOHVP24_276427_MF_04_26_3.jpg"},{"post_title":"Cajun Baked Catfish","post_link":"\/recipes\/cajun-baked-catfish\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cajun-Baked-Catfish_EXPS_TOHD25_28690_ChristineMa_2.jpg"},{"post_title":"Baked Cajun Catfish","post_link":"\/recipes\/baked-cajun-catfish\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Catfish Creole","post_link":"\/recipes\/catfish-creole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19745_HFBZ1081941D78.jpg"},{"post_title":"Crab-Stuffed Catfish","post_link":"\/recipes\/crab-stuffed-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26950_CFT10529D45C-5.jpg"},{"post_title":"Catfish Parmesan","post_link":"\/recipes\/catfish-parmesan\/","post_image":"\/wp-content\/uploads\/2018\/01\/Catfish-Parmesan_EXPS_13x9BZ20_2392_C10_02_11b.jpg"},{"post_title":"Pan-Fried Catfish with Spicy Pecan Gremolata","post_link":"\/recipes\/pan-fried-catfish-with-spicy-pecan-gremolata\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pan-Fried-Catfish-with-Spicy-Pecan-Gremolata_exps117715_CW2235111C05_19_4bC_RMS.jpg"},{"post_title":"Skillet-Grilled Catfish","post_link":"\/recipes\/skillet-grilled-catfish\/","post_image":"\/wp-content\/uploads\/2025\/01\/Skillet-Grilled-Catfish_EXPS_TOHD24_24404_KristinaVanni_6.jpg"},{"post_title":"Zesty Baked Catfish","post_link":"\/recipes\/zesty-baked-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Zesty-Baked-Catfish_exps46866_C2376962B11_13_4bC_RMS.jpg"},{"post_title":"Lime Broiled Catfish","post_link":"\/recipes\/lime-broiled-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps429_THAT2453289A12_14_5b_RMS-1.jpg"},{"post_title":"Fried Bluegill Fillets","post_link":"\/recipes\/fried-bluegill-fillets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25828_TA59324D58A-1.jpg"},{"post_title":"Fried Fish Nuggets","post_link":"\/recipes\/fried-fish-nuggets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10356_LM963641C55A-3.jpg"},{"post_title":"Pretzel-Crusted Catfish","post_link":"\/recipes\/pretzel-crusted-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pretzel-Crusted-Catfish_EXPS_CHMZ19_98119_B10_26_078-1.jpg"},{"post_title":"Baked Herb Catfish","post_link":"\/recipes\/baked-herb-catfish\/","post_image":"\/wp-content\/uploads\/2025\/01\/Baked-Herb-Catfish_EXPS_TOHD24_40477_AlejandroMonfort_4.jpg"},{"post_title":"Catfish with Lemon\/Butter Sauce","post_link":"\/recipes\/catfish-with-lemon-butter-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps121_TH1424C33D-5.jpg"},{"post_title":"Cornmeal-Crusted Catfish","post_link":"\/recipes\/cornmeal-crusted-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cornmeal-Crusted-Catfish_EXPS_TOHESCODR22_25826_DR_02_18_1b-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fried-Catfish_EXPS_FT23_237897_ST_3_08_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fried-catfish\/","name":"Fried Catfish","datePublished":"2024-04-16","dateModified":"2024-05-23","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Fried-Catfish_EXPS_FT23_237897_ST_3_08_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Fried catfish is a Southern staple that can be enjoyed anywhere. The golden-brown, cornmeal-crusted fish is easy to make and pairs perfectly with our Cajun-spiced aioli and your favorite sides.","recipeIngredient":["1 cup mayonnaise","2 tablespoons lemon juice","2 garlic cloves, minced","1-1\/2 teaspoons Dijon mustard","1 teaspoon Cajun seasoning","3\/4 cup buttermilk","3\/4 cup white cornmeal","3\/4 cup all-purpose flour","1 teaspoon seafood seasoning","3\/4 teaspoon salt","1\/4 teaspoon pepper","1\/4 teaspoon paprika","6 catfish fillets (6 ounces each)","Oil for deep-fat frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the aioli","text":"Combine the mayonnaise, lemon juice, minced garlic cloves, Dijon mustard and Cajun seasoning in a small bowl. Cover and refrigerate the aioli until the catfish is ready to serve."},{"@type":"HowToStep","name":"Mix the coating","text":"Pour the buttermilk into a shallow bowl or container. In another shallow bowl or container, combine the cornmeal, flour, seafood seasoning, salt, pepper and paprika. Editor's Tip: You can choose to soak the fish in the buttermilk at this point, though it is not necessary. Larger wild-caught catfish can sometimes taste a little muddy\u2014catfish are a bottom-dwelling fish, after all\u2014so soaking them in milk or buttermilk helps to temper that taste. But you can soak farm-raised catfish just the same; the process helps the cornmeal adhere to the fish."},{"@type":"HowToStep","name":"Heat the oil","text":"In a deep skillet (cast-iron is best), pour in enough oil to go up the sides about 1 inch. Heat the oil to 375\u00b0F (the best frying temperature for fish). Editor's Tip: Heat the oven to 200\u00b0F to keep the catfish warm while you fry in batches. Place a wire rack on top of a baking sheet and place it inside the oven."},{"@type":"HowToStep","name":"Coat the catfish","text":"When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Then dredge the catfish in the cornmeal and flour mixture."},{"@type":"HowToStep","name":"Fry the catfish","text":"Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Don\u2019t overcrowd the pan. Drain the fried catfish on paper towels, and serve with the aioli. Editor's Tip: Place the fried catfish on a rack in the oven to keep them warm and crispy while you fry the rest of the catfish. To ensure crispy fish in every batch, make sure the oil reaches the proper frying temperature again if it dips. The fish should flake easily with a fork once cooked.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/04\/FT23_237897_ST_3_08_3-Fried-Catfish.jpg?fit=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lesley Balla"}],"nutrition":{"@type":"NutritionInformation","calories":" 754 calories","fatContent":"56g fat (8g saturated fat)","cholesterolContent":"108mg cholesterol","sodiumContent":"916mg sodium","carbohydrateContent":"30g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"30g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"237897","romance_copy_dek":"Fried catfish is a Southern staple that can be enjoyed anywhere. The golden-brown, cornmeal-crusted fish is easy to make and pairs perfectly with our Cajun-spiced aioli and your favorite sides.","enhanced_recipe_title":"Fried Catfish","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup mayonnaise","IngredientText":"1 cup mayonnaise"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons Dijon mustard","IngredientText":"1-1\/2 teaspoons Dijon mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Cajun seasoning","IngredientText":"1 teaspoon Cajun seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup buttermilk","IngredientText":"3\/4 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup white cornmeal","IngredientText":"3\/4 cup white cornmeal"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup all-purpose flour","IngredientText":"3\/4 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon seafood seasoning","IngredientText":"1 teaspoon seafood seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon paprika","IngredientText":"1\/4 teaspoon paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 catfish fillets (6 ounces each)","IngredientText":"6 catfish fillets (6 ounces each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Oil for deep-fat frying","IngredientText":" Oil for deep-fat frying"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fried-Catfish_EXPS_FT23_237897_ST_3_08_1.jpg","RecipeId":237897,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Fried Catfish Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Fried-Catfish_EXPS_FT23_237897_ST_3_08_1.jpg","ContributorId":null,"Firstname":"Patricia","Lastname":"Prescott","City":"Manchester","StateDescription":"New Hampshire","IsCommunityCook":true,"TimeCallout":"Prep Time: 20 min. Cook Time: 15 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Fried Catfish","SubmittedTitle":"Fried Catfish with Cajun Aioli","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"4\/16\/2024 5:50:26 PM","ContestPlacementId":null,"FbImage":"FB_FT23_237897_ST_3_08_1.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":15,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Fried Catfish","OriginalSourceProject":"Fried Catfish","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"My son told me he once had fried catfish with Cajun aioli, so I set out to re-create it for him. It was a huge hit with him and my husband. The aioli is also great as a dip for sweet potato fries. \u2014Pattie Prescott, Manchester, New Hampshire","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving.","SequenceNo":1},{"Direction":"   Place buttermilk in a shallow bowl. In another shallow bowl, combine cornmeal, flour and seasonings. Dip fish in buttermilk, then coat with cornmeal mixture.","SequenceNo":2},{"Direction":" In a deep skillet, heat 1 in. oil to 375\u00b0. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. 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