Best Easy Fried Catfish Fillets Recipe

Pat the catfish fillets very dry with paper towels to ensure a crisp crust and season both sides with half the salt and pepper.

In a shallow bowl, beat the eggs. In a separate dish, combine the cornmeal, flour, paprika, garlic powder, remaining salt, and pepper.

Dredge each fillet first in the flour-cornmeal mixture, then in the egg, and finally coat again in the dry mixture for an even crust.

In a large skillet or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.

Carefully lower fillets into the hot oil in batches; do not overcrowd. Fry 3–4 minutes per side until deep golden brown and crisp.

Remove fillets to a paper towel-lined rack and let rest for a few minutes to finish draining before serving.