On weekends, when I found some fresh catfish at the store across the street, I bought it without a second thought. The meat is firm and sweet, it doesn't have many small bones, and when fried, it has a clean, slightly sweet taste with a crispy crust. I usually prepare a simple portion, just with salt and flour, nothing complicated. I've tried various methods, but I often return to this one for practical reasons and because everyone at the table eats it without any complaints.
Quick Info
Total time: 40 minutes
Servings: 4
Difficulty: easy
Ingredients
1 kg catfish (cleaned and gutted, heads removed)
salt (about 1 teaspoon, or to taste)
250 g all-purpose flour
oil for frying (at least 500 ml, depending on the size of the pan)
I usually use plain wheat flour; I haven't noticed a difference in the texture of the crust whether it's type 000 or 650. For the oil, both sunflower and canola work, enough to cover the bottom of the pan with a layer of 1-2 fingers.
Instructions
1. Rinse the fish under cold running water. Drain well and pat each piece dry with paper towels. Don't leave the fish wet, as the flour won't stick properly, and the oil will splatter during frying.
2. Cut the fish into pieces of 6-8 cm, or leave it whole if it's very small. I prefer pieces, as they fry evenly and are easier to turn.
3. Sprinkle salt on each piece on all sides. Don’t overdo it; the fish absorbs salt quickly.
4. Pour the flour into a deep plate or on a tray. Roll each piece of fish in the flour to coat it evenly. Shake off the excess.
5. Heat the oil in a large pan over medium to high heat. The oil should be hot but not smoking (about 170-180°C if you have a thermometer). If you toss in a bit of flour, it should sizzle immediately.
6. Place the fish in the oil, but don’t overcrowd the pan—leave space between pieces. Fry for 4-5 minutes on the first side until the flour turns a dark golden color.
7. Turn each piece with a spatula and continue frying for another 3-4 minutes. Remove the fish to paper towels to absorb excess oil.
8. Repeat with all pieces, adding more oil if necessary, but wait for it to heat up well before each batch.
9. Serve immediately while hot and crispy.
Why I make this recipe often
I keep coming back to this version because it doesn't take much time, the ingredients are always on hand, and it doesn't require special planning. The fish holds up well when fried and can be kept for the next day, if there are leftovers. I especially love the texture, crispy on the outside and juicy on the inside. There are no complex spices, but it’s just what you need for a quick meal.
Tips and Variations
Tips
- The pieces must be dried well, or the flour will clump and the oil will splatter.
- Freshly sifted flour, if needed, creates a more even crust.
- Don’t stack the fried pieces—they will steam and become soggy.
- If you want a thicker crust, you can repeat the flour coating after 1-2 minutes.
- For less strong odors, partially cover the pan with a lid (not completely, to avoid condensing steam inside).
Substitutions
- You can also use other firm freshwater fish, such as carp or perch, but frying times may vary.
- The flour can be mixed with cornmeal for a crunchier crust, in a ratio of 2:1 flour to cornmeal.
- For those avoiding wheat flour, corn flour works too, but the texture will be different.
Variations
- Add a bit of sweet paprika or garlic powder to the flour if you want a stronger flavor.
- For an extra crispy crust: after the flour, roll the fish in fine breadcrumbs.
- Sometimes, after frying, I drizzle a little lemon juice over the fish.
Serving Ideas
- It’s classic with warm polenta.
- It also goes well with boiled potatoes or coleslaw.
- For leftovers: shred the fish pieces and make a quick salad with onions, dill, and vinegar.
Frequently Asked Questions
1. Can I use fillets of catfish?
Yes, but thin fillets crust quickly and can become dry. Ideally, use pieces with skin and a bit of meat.
2. Why salt only before the flour, not after?
If you put salt on the crust after frying, it doesn’t adhere as well and can fall off during handling. Plus, salting beforehand penetrates the meat better.
3. How do I know the oil is hot enough?
A piece of bread or flour sizzles immediately when added. If the oil doesn’t sizzle, the fish will absorb too much and the crust won’t form correctly.
4. What do I do if the fish sticks to the pan?
Use a non-stick pan or a well-heated cast iron one. Don’t try to turn the fish too early—once the crust is formed, it will release easily.
Nutritional Values
One serving (approx. 250 g of fried fish, before cooking) has approximately:
calories: 380-400 kcal
protein: 28 g
fat: 20-22 g (including absorbed oil)
carbohydrates: 17-20 g (from flour)
Values vary depending on how much oil the fish absorbs and how much flour remains on the crust. Catfish is rich in protein and has little fat of its own.
Storage and Reheating
Fried fish can be stored in the refrigerator in a covered container for up to 2 days. To regain the crispy texture, reheat in the oven for 10-12 minutes at 180°C on a rack or a tray lined with parchment paper. I do not recommend reheating in the microwave, as the crust becomes soggy. If you have leftovers, use them in salads, sandwiches, or even in a simple stew added towards the end.
This recipe is simple, practical, and becomes almost instinctual after a few tries. It’s perfect for anyone wanting crispy fish without hassle or special ingredients.
Quick Info
Total time: 40 minutes
Servings: 4
Difficulty: easy
Ingredients
1 kg catfish (cleaned and gutted, heads removed)
salt (about 1 teaspoon, or to taste)
250 g all-purpose flour
oil for frying (at least 500 ml, depending on the size of the pan)
I usually use plain wheat flour; I haven't noticed a difference in the texture of the crust whether it's type 000 or 650. For the oil, both sunflower and canola work, enough to cover the bottom of the pan with a layer of 1-2 fingers.
Instructions
1. Rinse the fish under cold running water. Drain well and pat each piece dry with paper towels. Don't leave the fish wet, as the flour won't stick properly, and the oil will splatter during frying.
2. Cut the fish into pieces of 6-8 cm, or leave it whole if it's very small. I prefer pieces, as they fry evenly and are easier to turn.
3. Sprinkle salt on each piece on all sides. Don’t overdo it; the fish absorbs salt quickly.
4. Pour the flour into a deep plate or on a tray. Roll each piece of fish in the flour to coat it evenly. Shake off the excess.
5. Heat the oil in a large pan over medium to high heat. The oil should be hot but not smoking (about 170-180°C if you have a thermometer). If you toss in a bit of flour, it should sizzle immediately.
6. Place the fish in the oil, but don’t overcrowd the pan—leave space between pieces. Fry for 4-5 minutes on the first side until the flour turns a dark golden color.
7. Turn each piece with a spatula and continue frying for another 3-4 minutes. Remove the fish to paper towels to absorb excess oil.
8. Repeat with all pieces, adding more oil if necessary, but wait for it to heat up well before each batch.
9. Serve immediately while hot and crispy.
Why I make this recipe often
I keep coming back to this version because it doesn't take much time, the ingredients are always on hand, and it doesn't require special planning. The fish holds up well when fried and can be kept for the next day, if there are leftovers. I especially love the texture, crispy on the outside and juicy on the inside. There are no complex spices, but it’s just what you need for a quick meal.
Tips and Variations
Tips
- The pieces must be dried well, or the flour will clump and the oil will splatter.
- Freshly sifted flour, if needed, creates a more even crust.
- Don’t stack the fried pieces—they will steam and become soggy.
- If you want a thicker crust, you can repeat the flour coating after 1-2 minutes.
- For less strong odors, partially cover the pan with a lid (not completely, to avoid condensing steam inside).
Substitutions
- You can also use other firm freshwater fish, such as carp or perch, but frying times may vary.
- The flour can be mixed with cornmeal for a crunchier crust, in a ratio of 2:1 flour to cornmeal.
- For those avoiding wheat flour, corn flour works too, but the texture will be different.
Variations
- Add a bit of sweet paprika or garlic powder to the flour if you want a stronger flavor.
- For an extra crispy crust: after the flour, roll the fish in fine breadcrumbs.
- Sometimes, after frying, I drizzle a little lemon juice over the fish.
Serving Ideas
- It’s classic with warm polenta.
- It also goes well with boiled potatoes or coleslaw.
- For leftovers: shred the fish pieces and make a quick salad with onions, dill, and vinegar.
Frequently Asked Questions
1. Can I use fillets of catfish?
Yes, but thin fillets crust quickly and can become dry. Ideally, use pieces with skin and a bit of meat.
2. Why salt only before the flour, not after?
If you put salt on the crust after frying, it doesn’t adhere as well and can fall off during handling. Plus, salting beforehand penetrates the meat better.
3. How do I know the oil is hot enough?
A piece of bread or flour sizzles immediately when added. If the oil doesn’t sizzle, the fish will absorb too much and the crust won’t form correctly.
4. What do I do if the fish sticks to the pan?
Use a non-stick pan or a well-heated cast iron one. Don’t try to turn the fish too early—once the crust is formed, it will release easily.
Nutritional Values
One serving (approx. 250 g of fried fish, before cooking) has approximately:
calories: 380-400 kcal
protein: 28 g
fat: 20-22 g (including absorbed oil)
carbohydrates: 17-20 g (from flour)
Values vary depending on how much oil the fish absorbs and how much flour remains on the crust. Catfish is rich in protein and has little fat of its own.
Storage and Reheating
Fried fish can be stored in the refrigerator in a covered container for up to 2 days. To regain the crispy texture, reheat in the oven for 10-12 minutes at 180°C on a rack or a tray lined with parchment paper. I do not recommend reheating in the microwave, as the crust becomes soggy. If you have leftovers, use them in salads, sandwiches, or even in a simple stew added towards the end.
This recipe is simple, practical, and becomes almost instinctual after a few tries. It’s perfect for anyone wanting crispy fish without hassle or special ingredients.