"Crispy, golden-brown cornmeal-crusted catfish fillets—a true Southern staple. Simple ingredients, traditional flavor, every time."
There is a specific kind of magic that happens when cold-water catfish meets a seasoned cornmeal dredge. Growing up in the South, Friday nights were synonymous with the rhythmic sizzle of the cast iron skillet. We’ve captured that authentic 'fish camp' flavor—crispy, savory, and golden—so you can bring the heritage of the Friday Night Fish Fry to your own table.
The secret to the perfect crust isn't just the heat; it's the resting period after breading—that's when the magic sticks.
Wash and lightly pat dry fish, leaving fish moist.
In heavy saucepan, heat ½ inch oil to 375 degrees.
Pour Andy Yellow Fish Breading into plastic bag.
Add fish to breading and shake until thoroughly coated.
Let the seafood sit in breading for 5 minutes.
Gently place fish in hot oil, a few pieces at a time.
Fry 2-3 minutes on each side.
Drain on paper towels to absorb excess oil.
Enjoy your distinct taste of St. Louis. Don't forget to take a photo and tag us @AndysSeasoning
Our Andy's Yellow Fish Breading is the key to that authentic restaurant flavor. Crafted with premium spices and grains for over 40 years.
100% Authentic St. Louis Flavor