I've never before fried fish, i always go for the less painful method of my George Foremann Grill. I have some catfish fillets that i want to deep fry. What would be the best way to marinate them before i fry them?

I've never marinated catfish before frying.. all I do is a little salt, pepper, corn meal, beer or buttermilk, garlic and onion powder. Good stuff.

Just fillet them. Mix about 4 or 5 tablespoons of flour with a couple of cups of yellow corn meal (depending on how many fillets of course) into a ziploc bag. Season mixture with salt, pepper and maybe some cayenne pepper, just season to taste. Put some seasoning on the fillets too then toss about 5 or 6 fillets (more or less depending on size) in the bag with the corn meal, shake well. The end result will be a light crispy coating on the fillets when done, not a heavy, thick batter. Get your oil temp up to about 350 or 360 and try to adjust your setting to hold the temp in that range (it will cool down slightly once you drop the fillets in). You can use peanut oil, canola oil or vegetable oil, your choice. I tend to go with canola or peanut oil. Put 1 or 2 fillets in the hot oil and fry until they float, then add about another minute or so. Take these out and let cool slightly, test for flavor. From here, you can add more seasoning to the flour mixture and adjust your cooking time more or less. Just don't go and throw a bunch in there without trying a couple first to get it where you want it. You can also season the fillets a little once you take them out of the fryer.

Big plus on what Scott says!

Don't put more than two or three pieces in the cooker/pan at a time! Keep the flame going while cooking so the oil stays in the 375 heat range!

Larypin!!

Just get the Louisiana brand fish fry at any store. Dip the filets in ice water and coat in the fish fry. Make sure oil is scalding hot and put in 2-3 pieces of fish. I like my coating crunchy and a little brown but cook until your liking.

I drag the fillets through a mix of corn meal, salt, lemon pepper(add more pepper if you want), Chillie powder, cummin, Cayenne pepper, and garlic powder. fry it till its done and your good to go.

i like to soak mine in buttermilk first, then in Louisiana fish fry.

i refigerate them for 24 hours at least before i cook em. seems to get teh slime off the skin and out of the meat better as i dont skin or filet em. i cut them into chunks slit em partly down the side as if fileting them. salt pepper cornmeal and fry. i leave the skin cuz i like it that way. long as im not cooking for guests that are squeemish about skin and bones i never cut filets as i think it wastes too much of the meat.

I add eggs to buttermilk & roll in Cajun Fish Fry corn meal blend.
Yummy

Come buy the Legion Post in Pilot Point tomorrow and for a $5.00 donation you can get a big ole plate of lip smacking Catfish fried up yhe right way!

Sounds good.

Wish I was close to Pilot Point.