You’ve come to the right place! Southern Fried Catfish is a crispy, golden, and utterly delicious classic. The key is a well-seasoned cornmeal coating and getting the oil to the perfect temperature.
Here’s a tried-and-true recipe that will give you perfectly fried catfish every time.
Classic Southern Fried Catfish Fillets
This recipe uses a simple but flavorful cornmeal coating that fries up incredibly crisp.
Prep time: 15 minutes (plus optional marinating time) | Cook time: 10-15 minutes | Serves: 4
Ingredients:
· For the Catfish:
· 4 catfish fillets (about 6 oz each), rinsed and patted very dry
· 1 cup buttermilk (see tip below for substitute)
· 1 tablespoon hot sauce (like Louisiana or Crystal)
· For the Coating:
· 1 cup yellow cornmeal (fine or medium grind)
· ½ cup all-purpose flour
· 2 teaspoons seasoned salt (like Lawry’s) or Creole seasoning (like Tony Chachere’s)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika (for color)
· ½ teaspoon cayenne pepper (optional, for heat)
· ½ teaspoon black pepper
· For Frying:
· Peanut oil, canola oil, or vegetable oil for frying (enough for 1-2 inches in your pot)
· For Serving:
· Lemon wedges
· Tartar sauce
· Coleslaw
· French fries or hushpuppies
Instructions:
- Soak the Fish (Optional but Recommended): In a shallow dish, whisk together the buttermilk and hot sauce. Place the catfish fillets in the mixture, ensuring they are submerged. Let them soak for at least 15-30 minutes in the refrigerator. This step tenderizes the fish and adds flavor.
- Prepare the Coating: In another shallow dish (like a pie plate), whisk together the cornmeal, flour, and all the spices (seasoned salt, garlic powder, onion powder, paprika, cayenne, black pepper).
- Heat the Oil: Pour oil into a large, heavy-bottomed pot (like a Dutch oven) or a deep cast-iron skillet until it’s about 1-2 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy. The oil is ready when a pinch of the coating mixture sizzles immediately when dropped in.
- Dredge the Fillets: Remove one fillet from the buttermilk, letting the excess drip off. Dredge it thoroughly in the cornmeal mixture, pressing gently to make sure the coating adheres well on all sides. Place it on a wire rack or plate. Repeat with the remaining fillets.
- Fry to Perfection: Carefully place 2-3 fillets in the hot oil. Do not overcrowd the pot, or the temperature will drop and make the fish greasy. Fry for 4-6 minutes per side, depending on thickness, until the coating is deep golden brown and crispy.
- Drain: Use a slotted spoon or spider strainer to remove the fried catfish from the oil. Let it drain on a wire rack set over a baking sheet. Do not drain on paper towels, as this can make the bottom side soggy. The wire rack keeps everything crisp.
- Repeat and Serve: Keep the finished fillets warm in a low oven (200°F / 95°C) while you fry the remaining batches. Serve immediately with lemon wedges and your favorite sides.
Pro-Tips for the Best Fried Catfish:
· Buttermilk Substitute: No buttermilk? Make your own! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles.
· Pat the Fish DRY: This is the #1 secret to a crispy coating. Before the buttermilk soak, pat the fillets completely dry with paper towels.
· Oil Temperature is Crucial: If the oil is too cool, the fish will be greasy. If it’s too hot, the coating will burn before the inside is cooked. A thermometer is your best friend here.
· Seasoning the Coating: Taste your dry coating mixture before dredging! It should taste well-seasoned. Adjust the salt and spices to your liking.
· The “Dredging Station”: Keep one hand for the wet ingredients (buttermilk) and one hand for the dry ingredients (coating). This prevents your fingers from becoming a clumpy mess.
· Freshness of Oil: If your oil is old or has been used to fry other foods, it can impart off-flavors to the delicate catfish. Use fresh, clean oil for the best taste.
Essential Southern Sides to Complete the Meal:
· Creamy Coleslaw
· Southern-Style Potato Salad
· Collard Greens cooked with a ham hock
· Homemade Hushpuppies
· Baked Beans
Enjoy your taste of the South