TW Fried Catfish

TW Fried Catfish

Terry

"One of my favorite fried-catfish recipes when having a fish fry. This is not too spicy and is usually a crowd favorite. Adapted from one of one of my old working buddies in the late 70s. Serve with french fries or onion rings."
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Ingredients

1 h 20 m servings 1500 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 1500 kcal
  • 75%
  • Fat:
  • 137.8 g
  • 212%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 1070 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to 3 hours.
  2. Mix saltine crackers and almonds in a large, wide bowl. Stir milk, beaten eggs, and garlic together in a separate bowl.
  3. Soak the catfish fillets in the milk mixture for 5 to 10 minutes.
  4. Heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. Gently press the catfish fillets into the cracker mixture to coat completely; shake to remove any loose breading.
  6. Fry fillets in hot peanut oil until cooked through and floats atop the oil, about 5 minutes.

Footnotes

  • Editor's Note:
  • The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

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I don't even like catfish but this was FANTABULOUS!

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