Fried Catfish

Fried catfish is an icon of Southern cooking: For many, there simply isn't any other way to prepare it. Arguments rage over whether it's best deep-fried, battered, breaded with cornmeal, or even just simply dredged in flour. This, to my mind, is a healthy debate.

Now I love a good beer batter, and some fish are best with that simple dredge of flour. But not catfish. Catfish need breading. Cornmeal breading.

There's something about a cornmeal crust that really sings with catfish. Maybe it's the combination of a truly American fish with a truly American grain.

Tips for the Best Fried Catfish

This is a simple dish, but there are a few keys to good fried catfish: Hot oil, and the right breading. If you've ever had soggy, greasy catfish, it's because the oil is too cold. You want it around 350°F. And use peanut oil if you can—it adds a lot of flavor. (Lard is even better... just sayin'.)

For the breading, use fine, white cornmeal if you can find it. This, sadly, is not always easy outside the South. In the absence of fine, white cornmeal, use the regular stuff with a little flour. Unless it is finely ground, an all-cornmeal crust tastes gritty.

As for seasoning, what we provided below is just what I like to use; you can use whatever seasoning you want, from your own concoction to Lawry's to Zatarain's, Old Bay or even just lemon pepper.

Serve your catfish with whatever you want, but traditionally you'd want cole slaw and hush puppies, which, if you've never heard of them, are a fried cornmeal dumpling. Hot sauce on the side, too.