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Celebrate Spring’s Arrival with a Skillet Fish Fry
(Family Features) Nothing says spring like a fish fry with the catch of the day, and this Pan-Fried Catfish recipe is the perfect way to enjoy crispy, golden fillets without the mess. As warmer weather brings anglers to the water, fresh catfish becomes a staple on dinner tables, offering a delicious and easy meal for families to enjoy.
Whether cooked in a skillet over an open flame or on the stovetop at home, this classic dish is a Southern favorite that pairs perfectly with coleslaw, hush puppies, and a squeeze of fresh lemon.
Pan-Fried Catfish
Recipe courtesy of “Cookin’ Savvy”
Servings: 4 – 6 people
1/3 cup flour
2 tablespoons mesquite seasoning (or seasoning of choice, such as lemon pepper)
1 stick butter
1/4 cup avocado oil (or oil of choice)
1-2 pounds thawed catfish fillets (1/2 pound each)
cooked rice, for serving
- In pie dish, mix flour and seasoning.
- In skillet over medium heat, melt butter and add oil. Coat fish fillets in flour mixture on both sides. Place fish in skillet and fry 5 minutes then flip and fry 5 minutes.
- Place fish on paper towel to drain excess oil then serve with rice.
Tip: If skillet is large enough, fry two fillets at once. If frying more than four fillets, discard butter and avocado oil then start fresh before frying more.
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