Crispy Asian-Style Fried Catfish Fillet

Name: Crispy Asian-Style Fried Catfish Fillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Asian
Ingredients: 500 g Catfish fillets (fresh, skin removed, look for firm and odorless fish); 2 tbsp Soy sauce (preferably low sodium); 1 tbsp Grated ginger (fresh); 2 cloves Garlic, minced (fresh); 4 tbsp Cornstarch (for crisp coating); 2 tbsp All-purpose flour; 1 piece Egg, beaten (large); 1/2 tsp Salt; 1/4 tsp Black pepper, freshly ground; 500 ml Vegetable oil (for frying); n/a n/a Lime wedges (for serving, optional)

Home Page / Delicious Fry Recipes / How to Fry Catfish

easy

15 min

Nutritional value per serving

Calories320kcal

Carbs10gram

Fat15gram

Protein28gram

Ingredients

Quantity

Catfish fillets (fresh, skin removed, look for firm and odorless fish)500 g
Soy sauce (preferably low sodium)2 tbsp
Grated ginger (fresh)1 tbsp
Garlic, minced (fresh)2 cloves
Cornstarch (for crisp coating)4 tbsp
All-purpose flour2 tbsp
Egg, beaten (large)1 piece
Salt1/2 tsp
Black pepper, freshly ground1/4 tsp
Vegetable oil (for frying)500 ml
Lime wedges (for serving, optional)n/a n/a

This Asian-style fried catfish fillet recipe is a simple yet flavorful dish perfect for home cooks looking to enjoy crispy, juicy fish with a delicious Asian-inspired marinade and coating. The total cost of ingredients is approximately $8 USD, €7, £6, and ₹650. Each serving contains about 320 kcal, making it a moderately light dish suitable for pescatarian diets. The recipe is easy in complexity and takes about 35 minutes from start to finish, including marinating and frying time. Food safety is emphasized, with clear instructions on cooking to a safe internal temperature of 63°C (145°F) and avoiding cross-contamination. This dish is excellent served with steamed rice and fresh vegetables for a balanced meal.

Preparation instructions

Prepare the Marinade and Marinate the Catfish

1In a medium bowl, mix together soy sauce, grated ginger, minced garlic, salt, and black pepper. Place catfish fillets into the marinade, ensuring each piece is well-coated. Cover and refrigerate for 15–20 minutes. Marinading infuses flavor and helps tenderize the fish.

Prepare the Coating Mixture

2In a separate shallow dish, combine cornstarch and all-purpose flour. This mixture will create a crispy coating when fried.

Coat the Catfish Fillets

3Remove the catfish from the marinade one piece at a time. Dip each fillet into the beaten egg to coat, then dredge thoroughly in the flour and cornstarch mixture. Set coated fillets aside on a plate.

Heat the Oil

4In a deep frying pan or wok, pour the vegetable oil and heat it over medium heat until it reaches around 180°C (350°F). To check if oil is ready, carefully drop a small piece of bread or batter into the oil; it should sizzle and brown quickly.

Fry the Catfish Fillets

5Carefully place coated catfish fillets into the hot oil, frying 2-3 pieces at a time to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy. The fish is cooked when the internal temperature reaches at least 63°C (145°F) and the flesh is opaque and flakes easily with a fork.

Drain and Serve

6Remove fried fillets from oil and place on paper towels to drain excess oil. Serve immediately with lime wedges and your favorite dipping sauce for an extra burst of flavor.

Cooking Tips

1Always use fresh catfish fillets with firm texture and no fishy odor for best results.

2Do not overcrowd the pan during frying to maintain oil temperature and achieve crispiness.

3Use a food thermometer to check that fish has reached the safe internal temperature of 63°C (145°F) to prevent foodborne illnesses.

4For a gluten-free alternative, substitute all-purpose flour with rice flour or gluten-free flour blend.

5Marinating the fish for at least 15 minutes enhances flavor but avoid marinating longer than 30 minutes to prevent texture breakdown.

Equipment

Medium mixing bowls
Shallow dishes or plates
Deep frying pan or wok
Tongs or slotted spoon
Paper towels
Food thermometer (recommended)

Shopping List

[ ] Catfish fillets (500g) - Approx. $5
- Choose fresh fillets with firm texture and no strong fishy smell.
[ ] Soy sauce (low sodium, 1 bottle) - Approx. $2
- Look for naturally brewed soy sauce for better flavor.
[ ] Fresh ginger (small piece) - Approx. $0.50
- Choose firm, unwrinkled ginger.
[ ] Garlic (1 bulb) - Approx. $0.30
- Select firm cloves with no mold.
[ ] Cornstarch (box) - Approx. $2
[ ] All-purpose flour (bag) - Approx. $1.50
[ ] Eggs (1 dozen) - Approx. $3
[ ] Salt and black pepper (to taste) - Assume already available
[ ] Vegetable oil (bottle) - Approx. $4
[ ] Lime (for serving, optional) - Approx. $0.50

Total Estimated Cost: Approximately $18.80 (prices vary by location and quantity purchased)

FAQ

What is the safe internal temperature for cooked catfish?

Cook catfish fillets to an internal temperature of at least 63°C (145°F) to ensure they are safe to eat. Use a food thermometer to check.

Can I use frozen catfish fillets?

Yes, but thaw them fully in the refrigerator before marinating and cooking to ensure even cooking and food safety.

How do I avoid the catfish fillets from sticking to the pan?

Make sure the oil is hot enough before adding the fish and do not move the fillets immediately after placing them in the oil. Let them crisp up for a few minutes before turning.

Can I bake the catfish fillets instead of frying?

Yes, you can bake the fillets at 200°C (400°F) on a greased baking sheet for about 15-20 minutes, flipping halfway, until they reach 63°C (145°F) internally.