Yes 😌 Southern fried catfish is pure comfort with crunch.
Southern Fried Catfish
Ingredients
- Catfish fillets
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼–½ tsp cayenne (optional)
- Buttermilk (or milk + a splash of hot sauce)
- Oil for frying (peanut, canola, or vegetable)
How to make it
- Soak catfish in buttermilk 20–30 minutes (cuts any “fishy” taste).
- Mix cornmeal, flour, and seasonings in a shallow dish.
- Heat oil to 350–365°F.
- Dredge fillets in the cornmeal mix, pressing lightly.
- Fry 3–4 minutes per side until golden and crisp.
- Drain on a rack or paper towels. Sprinkle a pinch of salt while hot.
Serve it right
- Hush puppies or fries
- Coleslaw
- Lemon wedges
- Hot sauce or tartar sauce
Pro tips
- Don’t overcrowd the pan — crisp depends on space.
- If the coating falls off, let breaded fillets rest 5 minutes before frying.
- Fresh catfish > frozen, but frozen works if fully thawed and dried.
If you want a cornmeal-only version, extra-spicy crust, or a pan-fry (less oil) method, I’ve got you.
