This Fried Catfish is a true Southern favorite — crispy, golden-brown fillets coated in seasoned cornmeal and fried to perfection. Whether served with hush puppies, coleslaw, or fries, it’s comfort food at its best!
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Equipment
- Cast iron skillet or deep fryer
- Mixing bowls
- Tongs or slotted spoon
- Paper towels
Ingredients
- 4 catfish fillets (fresh or thawed)
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional, for spice)
- Oil for frying (vegetable or peanut oil)
Ingredient Notes
- Catfish: Fresh catfish gives the best flavor, but frozen fillets work fine when thawed completely.
- Buttermilk: Helps the coating stick and adds tenderness.
- Cornmeal: Creates the signature Southern crunch.
Instructions
- Soak the Fish:
Rinse catfish fillets and pat dry. Place in a bowl and pour over the buttermilk. Let soak for 10–15 minutes. - Prepare the Coating:
In another bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne (if using). - Heat the Oil:
Heat about 1 inch of oil in a skillet or deep fryer to 350°F (175°C). - Coat the Catfish:
Remove fillets from buttermilk, letting excess drip off, then dredge in the cornmeal mixture until fully coated. - Fry the Catfish:
Carefully place the fillets in the hot oil. Fry for 3–4 minutes per side, until golden brown and crisp. - Drain:
Transfer to paper towels to drain excess oil. Sprinkle lightly with salt if desired.
Nutrition Facts (per fillet)
- Calories: 310
- Protein: 25g
- Fat: 14g
- Carbohydrates: 20g
Tips and Variations
- Extra Crunchy: Double-dip the fillets — dip in buttermilk and coating twice.
- Spicy Version: Add hot sauce to the buttermilk soak or extra cayenne to the coating.
- Air Fryer Option: Spray with oil and cook at 400°F for 10–12 minutes, flipping halfway through.
- Serving Ideas: Serve with tartar sauce, lemon wedges, or spicy remoulade sauce.
