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Crispy Southern Fried Catfish Recipe

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4.1 from 78 reviews

  • Author: Patricia
  • Total Time: 35 minutes (not including optional soaking time)
  • Yield: 4 to 6 servings

Description

This Southern-style fried catfish recipe features crispy, golden fillets with a flavorful cornmeal and spice coating and tender, flaky fish inside. Simple ingredients like buttermilk, cornmeal, and seasoned spices create a perfect crunchy texture. Ideal for family dinners or weekend cooking, and pairs beautifully with classic sides like coleslaw, fries, or hush puppies for a traditional comfort food experience.

Ingredients

Main Ingredients

  • 1–2 pounds farm-raised catfish fillets (4–6 pieces), thawed if frozen
  • 2 teaspoons kosher salt
  • 1 cup buttermilk

Coating

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons seasoned salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper

For Frying

  • Peanut oil or vegetable oil, for frying

Instructions

  1. Season the Catfish: Sprinkle kosher salt evenly on both sides of the catfish fillets. Place the fillets in a shallow dish or resealable bag and cover with buttermilk. Let them soak while preparing the coating and heating the oil, or refrigerate for up to 8 hours to deepen the flavor.
  2. Prepare the Coating: In a large bowl or zip-top bag, combine the yellow cornmeal, all-purpose flour, seasoned salt, paprika, black pepper, and cayenne pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the coating.
  3. Heat the Oil: Pour about ½ to 1 inch of peanut or vegetable oil into a large skillet or cast iron pan. Heat the oil over medium-high heat until it reaches 350–365°F (175–185°C), using a thermometer for accuracy to achieve the perfect frying temperature.
  4. Coat the Fillets: Remove the catfish fillets from the buttermilk one or two at a time, allowing excess liquid to drip off. Dredge each fillet thoroughly in the cornmeal mixture, making sure all sides are well coated.
  5. Fry the Catfish: Carefully place the coated fillets into the hot oil, working in batches to avoid overcrowding the pan which can lower the oil temperature. Fry each side for 4–8 minutes, turning halfway through, until the fillets are golden brown and the fish flakes easily with a fork. Adjust heat as needed to maintain the oil temperature.
  6. Keep Warm: Transfer fried catfish fillets to a wire rack set over a baking sheet. Keep them warm in a 225°F (110°C) oven while frying the remaining fillets to ensure they stay crispy and hot.
  7. Serve: Serve the fried catfish hot with your favorite sides such as coleslaw, fries, or hush puppies, and optionally garnish with a fresh squeeze of lemon juice for added brightness.

Notes

  • Maintaining oil temperature is crucial to achieve a crispy crust without soggy or greasy fish.
  • Use a cooking thermometer for best results when heating oil.
  • Soaking catfish in buttermilk for several hours enhances tenderness and flavor.
  • Work in batches while frying to prevent overcrowding and ensure even cooking.
  • Leftover fried catfish can be reheated in the oven to maintain crispiness.
  • Prep Time: 15 minutes (plus up to 8 hours soaking if desired)
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://patriciarecipes.com/crispy-southern-fried-catfish-recipe/