✅ Ingredients
For the catfish:
- 4 catfish fillets
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 tsp hot sauce (optional but traditional)
- Salt & pepper to taste
For the breading:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For frying:
- Vegetable oil, peanut oil, or canola oil
🍳 Instructions
1. Soak the catfish
- Combine buttermilk, hot sauce, salt, and pepper in a bowl.
- Add catfish fillets and soak for 20–30 minutes.
This removes any fishy taste and keeps the fish moist.
2. Prepare the cornmeal coating
In a shallow dish, mix:
- Cornmeal
- Flour
- Paprika
- Garlic powder
- Onion powder
- Cayenne
- Salt
- Black pepper
This creates that crispy Southern crust.
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3. Heat the oil
- Fill a deep skillet or pot with 1–2 inches of oil.
- Heat to 350°F (175°C).
Hot oil = crispy fish that isn’t greasy.
4. Coat the catfish
- Remove fillets from buttermilk and let excess drip off.
- Dredge in the cornmeal mixture, pressing the coating firmly.
- Shake off extra.
5. Fry the catfish
- Carefully lower fillets into the hot oil.
- Fry 3–4 minutes per side, depending on thickness.
- They’re done when golden brown and flakes easily with a fork.
Place on a wire rack or paper towels to drain.
🍋 Serve with
- Lemon wedges
- Tartar sauce
- Coleslaw
- Hush puppies
- Cornbread
- French fries or potato wedges
✨ Tips for Perfect Southern Catfish
- Don’t overcrowd the pan — it lowers the oil temperature.
- Cornmeal is the key to the signature crunch.
- If you prefer extra crunch, use only cornmeal (no flour).
- For Cajun flavor, add 1 tbsp Cajun seasoning to the breading.
