A southern staple, crispy fried catfish always tastes better when you make your own batter. We asked members of our team to pick their favorite seasonings to use, and bring to you the magnificent results! Let's get right into it.
Watch Kosmo pick the winning flavor in our new YouTube video! CLICK HERE to watch.
Wing Dust flavors chosen by team:
Tools & Materials
To begin, set up your fryer and preheat frying oil. While that's going on, let's also prepare the dredges, in 3 separate bowls.
Dredge No.1: pick your preferred Wing Dust, add enough to a bowl to cover both sides of a catfish fillet, and add 1 cup of flour. You will need to make a separate dredge for the number of Wing Dusts you’re using to avoid any flavors mixing.
Dredge No.2: Combine ½ cup of club soda, 1 egg, 1 teaspoon of SPG rub, and ⅓ cup of flour.
Dredge No.3: Mix 1 cup of flour, 1 tsp of SPG, and 1 Tbsp of Wing Dust used in the first dredge. Again, if you're doing multiple Wing Dust flavors, you'll have to make separate dredges to avoid mixing spicy & non spicy flavors.
When the fryer is up to temp, start moving the catfish fillets through the dredges. Drag the catfish through dredge #1 to coat all sides evenly with dust. Move it over to dredge 2, and drag it through making sure it is well-coated. Finally, coat catfish with dredge 3, before you drop it in the fryer.
Once catfish reaches an internal temperature of 145ºF (63ºC), carefully remove it from the fryer, and place it on a paper towel-lined plate. Repeat process for each flavor of Wing Dust you’re using. Allow catfish to cool slightly before serving.
You could serve the fried catfish with just a side and some sauce to dip it in - but even better, try this super quick catfish taco recipe!
Catch you on the next one!
Fried Dishes / Fried Fish
A southern staple, crispy fried catfish always tastes better when you make your own batter!
Salt & Vinegar
Heat frying oil.
Prepare the dredges in separate bowls. If you try more than one Wing Dust flavor, create separate dredges.
Dredge #1: enough Wing Dust to cover both sides of catfish filet.
Dredge #2: ½ cup of club soda, 1 egg, 1 tsp of SPG, and ⅓ cup of flour. (Prepare
Dredge #3: 1 cup of flour, 1 tsp of SPG, and 1 Tbsp of Wing Dust used in the first dredge.
Drag the catfish fillet(s) through each dredge, making sure to coat completely in each step.
Once coated in all 3, drop in preheated fryer.
Fry to an internal temperature of 145ºF (63ºC).
Carefully remove from the fryer, and place on a paper towel-lined plate.
Allow catfish to cool slightly before serving, or make Catfish Tacos using ingredients listed above!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
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