Golden, crispy, and perfectly seasoned, this Fried Catfish recipe is a Southern classic. Coated in a flavorful cornmeal breading and fried until crunchy on the outside and tender on the inside, it’s delicious served with coleslaw, fries, hush puppies, or tartar sauce.
Ingredients
- 4 catfish fillets (about 6–8 ounces each)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Pat the catfish fillets dry with paper towels.
- In a shallow bowl, whisk together the buttermilk and hot sauce. Soak the catfish in the mixture for 20–30 minutes.
- In another shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Remove each fillet from the buttermilk, letting the excess drip off, then coat thoroughly in the cornmeal mixture.
- Carefully place the fillets into the hot oil, frying in batches if necessary.
- Fry for 3–4 minutes per side, or until golden brown and the fish flakes easily with a fork.
- Transfer to a wire rack or paper towel-lined plate to drain.
- Serve immediately with lemon wedges, tartar sauce, coleslaw, or French fries.
Prep Time
15 minutes
Cook Time
10 minutes
Marinating Time
20 minutes
Total Time
45 minutes
Servings
4 servings
Nutrition (Per Serving)
- Calories: 430
- Carbohydrates: 28g
- Protein: 31g
- Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 690mg
- Fiber: 2g
- Sugar: 2g
Nutrition values are approximate and may vary depending on the ingredients and oil absorption.
Tips
- Fresh catfish provides the best flavor, but frozen fillets work well if fully thawed.
- Keep the oil at 350°F (175°C) for a crisp, non-greasy coating.
- Avoid overcrowding the pan to maintain the oil temperature.
- Pair with hush puppies, baked beans, potato salad, or collard greens for a classic Southern meal.