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Fried Catfish (or Shrimp)

More Southern Comfort Food for the Win!

It was Good Friday, so I wanted some good ol' catfish to to fry for the family, however, I'm always wary of the freshness of seafood since I no longer live close to any port cities. But I've been doing well with the store I've been going to so I took a chance and bought a few catfish filets and shrimp this week. Here's a quick recipe for frying up some Lent approved food.


  • 4-6 catfish fillets, about 1-2 pounds

  • 1 cup milk or buttermilk

  • Tony Chachere

  • 3/4 cup Louisiana Fish Fry

  • Vegetable Oil for frying

  • Cast Iron Skillet


  1. Heat oil in pan, heat warming oven: In the skillet, pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high.

  2. Wash the fish thoroughly While the oil is heating, season the catfish with Tony Chachere liberally, then soak the catfish in the milk or buttermilk.

  3. Pour the Louisiana Fish Fry (Or you can substitute your favorite seasoning instead) into a Ziplock bag. Take one fillet from the milk soak and place in the bag until it it coated. Shake off the excess and gently lay into the hot oil.

  4. Place fillets into the skillet, and fry in hot oil: Let the oil reach 350°F — a good test is to place a small portion of the fish in the skillet and if it sizzles at once, it's hot enough to proceed.

  5. Fry until golden brown, about 4-6 minutes, depending on how thick the fillet is. Use a metal spatula or fork and gently turn the fish over and cook for another 4-6 minutes.

  6. Serve with your favorite sides, cornbread or some hot sauce!



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