Ohhh yeah 😌 fried catfish—crispy, golden, no-nonsense Southern perfection.
Here’s a classic, crunchy-on-the-outside, tender-on-the-inside way to do it right:
🐟 Fried Catfish
Ingredients
- Catfish fillets
- Buttermilk (or milk + a splash of hot sauce)
- Salt & black pepper
- Cornmeal (fine or medium grind)
- A little flour (for extra crunch)
- Paprika, garlic powder, onion powder
- Cayenne or Cajun seasoning (optional)
- Oil for frying (peanut, canola, or vegetable)
How to Make It
1. Soak
- Season fillets with salt & pepper.
- Soak in buttermilk 20–60 minutes (takes away any muddy flavor).
2. Breading
Mix:
- 1 cup cornmeal
- ¼ cup flour
- Paprika, garlic powder, onion powder
- Cayenne/Cajun seasoning to taste
Dredge fillets well, press it in.
3. Fry
- Heat oil to ~350°F.
- Fry 3–4 minutes per side until golden and crisp.
- Don’t crowd the pan.
4. Drain & finish
- Drain on a rack or paper towels.
- Hit with a pinch of salt while hot.
Serve it with
- White bread (you knew that was coming 😄)
- Coleslaw
- Hushpuppies
- Fries or potato salad
- Hot sauce + lemon wedges
Pro tips
- Cornmeal > flour for catfish. Always.
- Let breaded fish sit 5 minutes before frying—crust sticks better.
- Cast iron skillet = extra points.
You building a whole plate here? Shrimp & grits, white bread, fried catfish… that’s a proper spread 👀
