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I Soaked my Catfish in Soda! Crispy Catfish with No Muddy Taste

Cowboy Kent Rollins

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Printable recipe below! Ever wonder how to get that perfect crispy, crunchy bite from your catfish without any muddy taste? This video shares a simple technique for how to fry catfish, ensuring a delicious outcome every time. We'll show you how to prepare your fish for a truly satisfying fried catfish recipe, perfect for outdoor cooking season!

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

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20 Comments

@CowboyKentRollins Creator 4 months ago Pinned

Please leave us a comment and tell us wha fish you like to catch and eat

@wingshooterbirddog3990 4 months ago

If Mr. Kent cooked it, I would eat it.

@colenado 4 months ago

I do this with 7up. Learned it from my father-in-law. Works like a charm.

@ericmuskopf-kl4rf 4 months ago

I'm just a cornmeal, salt, and pepper. Same recipe my grandpa made, same as his father. We do use peanut oil now. When grandpa was still doing fish fries, they figured a pound for everybody, except my cousin, uncle, and me, that was 2 lbs. We still ate the cole slaw and hush puppies grandma made. We just sat at the table an hour longer than everybody else.

@pssrn42 4 months ago

We soak ours in salt water and vinegar. They turn white as snow and no muddy, musty taste!

@chrisunruh9653 4 months ago

I soak in salt water overnight. Works great

@MikeLockheart 4 months ago (edited)

My uncle was a famous Oklahoma hunter and cat fish fisherman and Navy Vet, his favorite mix was this: 2# yellow corn meal, 4T paprika, 3T salt, 2T onion powder, 2T creole seasoning, 2T crushed parsley flakes, 6t Black pepper, 4t Tumeric, and 2 bottles Cajun blackened fish seasoning, (paul prudomes) God Bless ! R.I.P. uncle Pete.

@josephchamberlain9129 4 months ago

Milk or buttermilk will do the trick. Cover filets and put in frig for 20 min.

@imtruth69 4 months ago

When I am frying fish I know it is time to take them out when they start floating to the top. It works for me. Another little trick I learned many, many years ago was when you take the fish, hush puppies or what ever out of the pan that if you put some paper towels in the bottom of a paper grocery bag and put it in the bag it will help keep it hot, crispy and fresh for a good while.

@chevyon37s 4 months ago (edited)

As somebody who fishes for catfish all summer long on the Missouri River, its all about what body of water the fish comes from and how you clean it. But still the best eating freshwater fish is walleye and crappie.

Catfish from moving water and cleaned with no blood in it or skin left on it practically never tastes muddy. Whereas a catfish from an old farm pond where the water isn’t flowing almost always tastes muddy.

@AllAmericanMan1969 4 months ago

When I was a boy (I'm 56...) my western Kentucky Grandmother would fry up the catfish my Uncle and I caught on the farm ponds we fished... we had to do the cleaning job... she did the cooking... her technique was King Arthur brand flour, buttermilk, salt & pepper, and a cast iron skillet filled up with Crisco... I wish I could eat one more of her fry ups...

@adamccrawford 4 months ago

Can't beat some good old fried catfish!

@user-mw4dv6sb2n 3 months ago (edited)

i cook for a living i serve fried catfish every friday . i lay the filets on a sheet pan for approximately 15 to 20 mins blood line side up . this allows a very thin layer of the grey area to thaw and the rest of the filet to stay frozen creating a stiff slush . that way the layer cuts off smoothly like a popsicle. thats why its important not to let it thaw too much or you will have to freeze them again to start over. next lay a dish towel on counter with cutting board on top to prevent it moving. i use a metal cutting glove on my holding hand with a disposable glove over it. then i cut off the layer of grey skin with a serrated knife. i start at the big end of the filet and work my way down to the small end. then i cut it in half even between the blood line . then i cut the entire blood line thats left on each half of the filet. leaving only clean white fish. i dont soak it in anything because it has zero fishy taste after i clean and rinse it.

@slimshadow2 4 months ago

Our trick, especially for carp (live only) is to put them in clean water over night while they are still alive, we even change the water a few times and it does make a difference since the water gets all dirty! I hope it is not just a placebo effect based on our traditions though :D.

@LauraOShea-v3c 3 months ago

Speckled catfish that can be gotten in South Carolina as farmed catfish is also great. The bigger catfish are the ones that have so much dirt inside!!

@robink2563 4 months ago

My favorite fish to catch and eat is walleye.

@ablelock 4 months ago

We used to have fish fries at my uncle’s house in Kentucky and he had ponds where he had his own farm raised catfish, but the difference was was when it was cleaned. He knew that there was the sand vein in the in the catfish and he always fled it and stayed away from the sand through that part of the fish away. We only ate the good part of the meat so when people wanna honk catfish up the hunks, I don’t like to eat it cause typically it means they’ve cut that old sand vein up and that’s nasty to eat that I would prefer it if they fill it out and stay away from that AMC Van.

@mikecollins8241 4 months ago

I soak my catfish fillets in salt water overnight usually, and change the water at least once. If I want to eat one sooner, I'll soak them in 1/2& 1/2 (that is the only milk I usually have on hand) 😊
I recently found Siwash at my local Wal-Mart, doesn't have much flavor on it's own but with blackening seasoning and butter on a hot griddle it is delicious 😅