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Louisiana Catfish Fry

Drive through Anytown, USA on a Friday night and your stomach will growl to the aroma of fish, fries, and hush puppies floating through the air.

Fried fish originated in Spain and Portugal, making its way to England in the 1600s where, in 1860, a young boy in London added chips (fried potatoes) to the menu.

Eventually, the Friday-night fish fry became a wide-spread, time-honored American tradition. But, catfish…that is a warm and wonderful specialty of our Southern states. Many a restaurant in the South has earned their reputation on secret family recipes that have been handed down from generation to generation.

If you’re up to starting your own Friday night fish fry, we’ve got a great recipe for you to try. Purchase some catfish at your local supermarket, unless fishing or “noodling” for your dinner is your thing. Then whip up a batch of our breading and get frying.

You will need:

6 catfish filets

Garlic powder, salt and pepper to taste

1 cup buttermilk

1/4 cup Ultimate Red Beer Salsa Mix

1 cup Louisiana seasoned crispy fish fry breading

1 cup oil for frying

Mix garlic powder, salt and pepper together in a bowl and coat catfish on both sides.

In a separate bowl, mix buttermilk and Ultimate Red Beer Salsa. Add catfish and allow to soak and marinade for 15 minutes.

Dredge marinated fish in Louisiana seasoned crispy fish fry breading until fully coated.

Heat oil in frying pan and add fish. Cook for approximately 6 minutes (or 3 minutes on each side).

Fried catfish can be kept warm in a 350-degree oven until you are finished frying and ready to serve.


The Crave Red Team

Crave Red’s Ultimate Red Beer Salsa is a low calorie, low sodium, power-packed tomato juice made with fresh ingredients. Pick up a bottle today.

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