Crispy Southern Fried Catfish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound catfish fillets, cleaned and ready to cook
02 - ⅓ cup yellow cornmeal
03 - 2 tablespoons all-purpose flour
04 - ¼ teaspoon paprika
05 - 1 teaspoon salt
06 - 1 teaspoon ground black pepper
07 - Vegetable oil for frying (enough to reach about 1 inch deep)

# Instructions:

01 - Start by getting your catfish fillets cleaned and patted dry. Grab a shallow dish or a zip-top bag and mix together the cornmeal, flour, paprika, salt, and black pepper until everything's well combined.
02 - Toss the catfish pieces into your cornmeal mixture and turn them several times so every inch gets nicely coated. Once they're covered, set each piece on a wire rack while you heat up the oil.
03 - Pour enough oil into your cast iron skillet to come up about an inch from the bottom. Turn the heat to medium-high and let it warm up until it hits 350°F—use a thermometer to check. Don't let it go over 365°F or your fish might cook too fast.
04 - Gently slide a few pieces of coated catfish into the hot oil, being careful not to crowd the pan. Let them sizzle away for about 4 minutes on the first side.
05 - Flip each piece over with tongs and fry for another 3 to 4 minutes until the fish turns a beautiful golden brown and gets crispy all over.
06 - Use your tongs to lift the fish out of the oil and let it rest on a wire rack for a minute or two so the extra oil drips off. Then move it to a plate lined with paper towels. Keep frying the rest in batches and serve everything while it's hot and crispy!

# Notes:

01 - Keep a close eye on your oil temperature—anywhere between 350°F and 365°F is the sweet spot. Too hot and your catfish will dry out or burn.
02 - Always drain your fried fish on a wire rack first for a minute or two, then finish on paper towels to soak up any lingering oil.
03 - Don't overcrowd your skillet. Frying in small batches keeps the oil temperature steady and gives you evenly cooked, crispy fish every time.
04 - A cast iron skillet is perfect for this recipe, but a Dutch oven or any heavy pot works great too. No need for a fancy deep fryer.
05 - Want some heat? Mix a pinch of cayenne pepper into your cornmeal coating, or drizzle hot sauce or sriracha over the finished fish for a spicy kick.

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