Here’s a classic Southern Fried Catfish recipe—crispy on the outside, tender and flaky on the inside, with that authentic Southern flavor.
Southern Fried Catfish
Ingredients (4 servings)
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for a little heat)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
- Lemon wedges, for serving
Instructions
- Marinate the fish
- Pour buttermilk into a shallow dish.
- Submerge catfish fillets in buttermilk and let sit for 15–30 minutes.
- Prepare the coating
- In a separate shallow dish, combine cornmeal, flour, paprika, garlic powder, cayenne (if using), salt, and pepper.
- Coat the fillets
- Remove fillets from buttermilk, letting excess drip off.
- Dredge in the cornmeal mixture, pressing gently to coat evenly.
- Heat the oil
- Pour vegetable oil into a skillet to about ½ inch deep. Heat over medium-high heat until hot (around 350°F / 175°C).
- Fry the catfish
- Fry fillets 3–4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
- Transfer to paper towels to drain excess oil.
- Serve
- Serve hot with lemon wedges, tartar sauce, and your choice of sides like coleslaw, hush puppies, or fries.
💡 Tips:
- For extra crunch, add a little cornmeal to panko breadcrumbs.
- Pat the fish dry before dipping in buttermilk for a better coating.
- Don’t overcrowd the pan—fry in batches for even cooking.
If you want, I can also give an oven-baked Southern catfish version that’s healthier but still crispy and flavorful.
Do you want me to give that baked version?
