Here’s a classic Southern Fried Catfish recipe—crispy outside, tender and flaky inside 🐟✨
Ingredients
- 1½–2 lbs catfish fillets
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
Breading
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne (optional)
For Frying
- Vegetable, peanut, or canola oil
Instructions
- Soak the Catfish
- Rinse fillets and pat dry.
- Soak in buttermilk (and hot sauce if using) for 30 minutes to 1 hour.
- Prepare the Breading
- In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
- Bread the Fish
- Remove catfish from buttermilk, letting excess drip off.
- Dredge thoroughly in cornmeal mixture, pressing to coat.
- Fry
- Heat oil in a deep skillet to 350°F (175°C).
- Fry fillets in batches 3–4 minutes per side, until golden brown and crispy.
- Don’t overcrowd the pan.
- Drain & Serve
- Drain on paper towels.
- Serve hot with lemon wedges, tartar sauce, or hot sauce.
Tips
- For extra crunch, let breaded fish rest 5–10 minutes before frying.
- Keep oil temperature steady—too cool = greasy fish.
- Works great in a cast-iron skillet.
Serve with: coleslaw, hushpuppies, fries, or cornbread.
If you want, I can also give you an oven-fried version, air-fryer catfish, or a blackened catfish recipe 😄
