Fried Catfish is a Southern classic—crispy on the outside, tender and flaky on the inside. The secret is a well-seasoned cornmeal coating and hot oil. Here’s a traditional, no-fail recipe:
🐟 Southern Fried Catfish
Ingredients
- 2 lbs catfish fillets
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil (for frying)
Instructions
1. Soak the Fish
- Rinse catfish and pat dry.
- Soak fillets in buttermilk for 30 minutes (removes any muddy taste).
2. Prepare Coating
- In a shallow bowl, mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
3. Heat Oil
- Heat oil in a deep skillet or fryer to 350°F (175°C).
4. Coat & Fry
- Remove catfish from buttermilk, letting excess drip off.
- Dredge in cornmeal mixture, pressing gently.
- Fry in batches for 3–4 minutes per side until golden brown.
5. Drain & Serve
- Drain on paper towels or a wire rack.
- Serve hot with lemon wedges and hot sauce.
Tips for Perfect Fried Catfish
- Use yellow cornmeal for authentic crunch.
- Don’t overcrowd the pan.
- Keep oil temperature steady.
- Season fish lightly with salt before soaking for extra flavor.
Classic Sides
- Coleslaw
- Hushpuppies
- Fries
- Collard greens
Crispy, golden, and full of Southern flavor, this fried catfish is perfect for family dinners or fish fry nights.
If you want, I can also share a pan-fried version, a baked crispy catfish, or a cornmeal-only old-school recipe.
