So, my hubby’s a catfish fiend. I’d known this about him for a while – but always had the good ol’ “I don’t like fish” excuse to ward him off with. And then we came to Texas and I ate Talapia and had to admit, fish can be kinda tasty. Immediately, he starts saying things like ‘fried catfish, blah, blah, blah, good.’ I got the hint. It took me a couple of tries, but I created this crispy, fluffy fried catfish batter that we all love (although, I do admit to breaking the catfish strips up kinda small to reduce the amount of actual fish taste).



  • 3/4 cup corn masa (corn flour, from the international or Hispanic section of your local store. I often use the Maseca brand)
  • 3/4 cup corn starch
  • 3/4 cup rice flour
  • 1 tsp xanthan gum
  • 3 tsp. salt
  • 3 tsp. baking soada
  • 4 tsp. parsley
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 3 tsp. homemade old bay seasoning (or if you’re an adventurous Celiac you can use the store-bought stuff)
  • 1 Tb. fast acting yeast


  • 1-2 cups of corn masa
  • 5 eggs (approximately)
  • 2 cups catfish
  • Oil


Boil catfish as directed on bag. Meanwhile, whip the eggs together in one bowl, place corn masa in another, and blend together the batter ingredients in a third bowl.

When your catfish is done boiling, drain & rinse them to cool things down. Then start a pot of oil at least 2″ deep (or a deep fryer) on medium heat. As soon as the oil is ready (you can see the oil kinda crawling as it boils), toss some of your catfish into the bowl of plain corn masa. Roll it until well covered, then transfer to the eggs. After it’s all covered (and kinda slimy), plop it in the batter mix, and give it a good roll.

Fry until light golden brown and place on a paper towel covered plate to drain. Repeat process until all the catfish is all tastified.