Ahhhh yes 🐟🔥 Fried catfish—crispy, golden, and flaky inside. Classic Southern comfort food. Here’s a tried-and-true method.
🐟 Classic Fried Catfish
Ingredients (serves 4)
- 4 catfish fillets (about 6–8 oz each)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne (optional, for heat)
- Salt & black pepper to taste
- 1 cup buttermilk (or regular milk with 1 tsp lemon juice)
- Vegetable oil for frying (enough to shallow fry)
- Lemon wedges for serving
Instructions
- Prep the fish
- Rinse fillets and pat dry.
- Season lightly with salt and pepper.
- Make the dredge
- In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
- Pour buttermilk into a separate bowl.
- Coat the fish
- Dip each fillet into buttermilk, then dredge in cornmeal mixture, pressing gently to adhere.
- Fry
- Heat ¼–½ inch oil in a skillet over medium-high heat.
- Fry fillets 3–4 minutes per side, until golden brown and cooked through (internal temp ~145°F / 63°C).
- Remove and drain on paper towels.
- Serve
- With lemon wedges, tartar sauce, coleslaw, or hush puppies for a classic Southern plate.
🔥 Pro Tips
- Crispier fish: Let coated fillets rest 5 minutes before frying.
- Oil temp: Medium-high is key; too hot = burnt outside, raw inside.
- Seasoning boost: Add a little onion powder or Old Bay to the cornmeal.
- Make-ahead: Dredge, refrigerate 15–20 minutes, then fry—helps coating stick.
If you want, I can give a version that’s:
- Oven-baked crispy catfish (healthier)
- Air fryer fried catfish
- Spicy Southern-style
- Beer-battered classic
Do you want it crispy Southern-style or lighter baked/air-fried?
