I have fried catfish all my life,but lately it becomes soft after a few minutes Greas is about 350dg. I do not cover the fish after I cook it. Use Bass pro spicy batter Thanks for any help

try doing it this way,wash and dry the fish,coat the fish with flour seasoned how ever you like it,dip the fish in a milk egg mix,then coat the fish again in some panko bread crumbs seasoned like you like it.the panko crumbs really gives you a crispy batter.

Try this, take 2 paper grocery bags, insert one into the other and line the bottom with lots of paper towels. After each batch of fish is cooked, add them to the paper bag and roll the top of bag tight. To keep your fish crispy, tuck the bag under your outdoor fryer close to the flame. This has worked well for me for many years. You may be overloading your fryer with too many fish for 350 temp, try raising your temp to around 370.

Make sure your fish is room temp before frying. Cold fish
cools the grease. Some people say the fish is done when it
floats , for crisper fish , let them float for a while.


I agree with increasing your temp, 365-370 is better
than 350.

MO

Before battering the fish,dry it off real good,then batter and fry.When done place the hot fish on a piece of cardboard and do not cover it.They always stay crispy that way.
2 mistakes a lot of people make are,not drying the fish off first,then placing on paper towels.

Maybe you stop using catfish and get some crappie.

Like mentioned above. Paper bag with lots of paper towels. Do not put in a covered container. It will sweat and cause the fish to get soggy.

I always cut my filets 1/2 to 3/4 inch thick. Doesn't take as long to fry and they are crispier.