Here’s a classic Southern-Fried Catfish recipe—crispy, golden, and tender inside, just like you’d get at a traditional Southern fish fry.
🐟 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, for heat)
- 1 cup buttermilk
- Vegetable oil, for frying
- Lemon wedges (for serving)
Instructions
1. Prep the Fish
- Rinse catfish fillets and pat dry.
- Soak fillets in buttermilk for 20–30 minutes to tenderize and remove any “muddy” taste.
2. Make the Coating
- In a shallow dish, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
3. Heat the Oil
- Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high until 350°F (175°C).
- Oil should sizzle when a small bit of coating is dropped in.
4. Coat & Fry
- Remove fillets from buttermilk, letting excess drip off.
- Dredge each fillet in the cornmeal mixture, pressing gently to adhere.
- Fry fillets in batches for 3–4 minutes per side, until golden brown and cooked through.
5. Drain & Serve
- Transfer to paper towels or a wire rack to drain excess oil.
- Serve hot with lemon wedges, coleslaw, and hushpuppies if desired.
Tips for Perfect Southern Catfish
- Crispier crust: Use yellow cornmeal and don’t overcrowd the pan.
- Flavor boost: Season fillets lightly with salt before soaking in buttermilk.
- Keep warm: Oven at 200°F can keep cooked fillets crisp while frying the rest.
This Southern-fried catfish is golden, crispy, and tender—classic Southern comfort food.
I can also give a baked crispy version or a spicy cornmeal-crusted version if you want a twist.
