How to fry catfish
Shallow-fry catfish in oil at 375°F (190°C) for about 2–3 min per side (1 in of oil; a few fillets at a time), until the fish flakes easily with a fork. Treat the time as a starting point and confirm with a food thermometer. Fish: 145°F (63°C), or until the flesh is opaque and separates easily with a fork.
- Oil temperature
- 375°F (190°C)
- Method
- Shallow fry
- Starting time
- 2–3 min per side1 in of oil; a few fillets at a time
- Piece size
- 6-oz catfish fillets
- Done when
- the fish flakes easily with a fork
- Safe internal temp
- 145°F (63°C)
Numbers from Taste of Home: Fried Catfish · safe temperature from the FoodSafety.gov chart. Celsius values are rounded.
Getting it right
- Use a wide, heavy skillet with enough oil to come partway up the food, and keep it well below the rim.
- Heat the oil to 375°F (190°C); a clip or instant-read thermometer takes the guessing out of it.
- Pat the food dry before any coating. Water on the surface spits in hot oil and steams the crust soft.
- Lay it in away from you, leaving space between pieces.
- Leave it alone until the underside is set and golden, then turn once with long tongs.
- Drain on a rack rather than paper so the underside stays crisp.
- Lift a piece out and check its thickest part with an instant-read thermometer before serving. Fish: 145°F (63°C), or until the flesh is opaque and separates easily with a fork.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.
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