Crispy Catfish

2 lbs. fresh catfish fillets
2 T. Old Bay seasoning
1/2 cup all purpose flour
1 egg, beaten
1/4 cup water
1/3 cup canola, or vegetable oil


Cut the fillets into serving size pieces. Season the fish with 1 tablespoon of Old Bay seasoning. Combine the flour with 2 teaspoons of Old Bay in a shallow bowl. Mix together the egg, water and the remaining 1 teaspoon of Old Bay in another bowl. Dredge the fish, first in the seasoned flour, then in the egg mixture, then again in the flour, shaking off any excess. Allow the coated fish to rest for 5-10 minutes before frying. Heat the oil over mediun heat in a large nonstick skillet. Pan fry the fish for 4-5 minutes on each side. Drain on paper towels. Serve with fresh lemon wedges and tartar or hot sauce. Makes 4 servings.

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