Carefully lower several coated catfish strips into the hot oil. Do not overcrowd the pot because adding too much fish at once can cause the oil temperature to drop.
Fry the catfish until the coating becomes golden brown and crisp and the fish is cooked through. The exact cooking time will depend on the thickness of your strips.
Work in batches if necessary, allowing the oil to return to the proper temperature between batches.
7. Drain the Fried Fish
Use a slotted spoon or suitable kitchen utensil to carefully remove the fried catfish from the oil.
Place the cooked pieces on a wire rack positioned over a baking sheet or on a plate lined with paper towels. A wire rack is particularly useful because it allows excess oil to drain away while keeping the bottom of the coating from becoming soggy.
8. Serve Immediately
For the crispiest texture, serve the catfish while it is still hot and freshly fried.
Add a squeeze of lemon, tartar sauce, hot sauce, or another favorite dipping sauce if desired. Serve alongside your favorite Southern-inspired sides.