Name: Southern Fried Catfish
Prep time: 15 min
Cook time: PT-489380H16M44S
Total time: 55 min
Cuisine: Southern
Ingredients: 4 catfish fillets (fresh or thawed); 1 cup buttermilk; 1–2 tsp hot sauce (optional); 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (optional); Vegetable or peanut oil, for frying; Lemon wedges and dipping sauce, for serving

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Southern fried catfish is one of my favorite comfort foods — crispy on the outside, tender and flaky on the inside, and packed with bold flavor. I love how the golden cornmeal coating delivers that satisfying crunch with every bite. It’s the kind of dish that makes me feel right at home, especially when I serve it with hush puppies, coleslaw, or creamy tartar sauce.

Why You’ll Love This Recipe

I love this recipe because it’s simple, authentic, and absolutely delicious. The catfish fillets are seasoned and dredged in a perfectly spiced cornmeal mixture, then fried until crisp and golden. It’s easy to prepare, cooks quickly, and never fails to impress. Whether I’m cooking for a family dinner or a backyard gathering, this dish always brings people together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Catfish fillets (fresh or thawed)
Buttermilk
Hot sauce (optional)
Yellow cornmeal
All-purpose flour
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Cayenne pepper (optional)
Oil for frying (vegetable or peanut oil)

Directions

I start by soaking the catfish fillets in a mixture of buttermilk and a few dashes of hot sauce for at least 30 minutes. This step tenderizes the fish and helps the coating stick better.
In a shallow bowl, I combine cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and a touch of cayenne.
I heat about 2 inches of oil in a large skillet or deep fryer to 350°F (175°C).
I remove the catfish from the buttermilk, letting the excess drip off, and dredge each piece in the cornmeal mixture, pressing gently to coat evenly.
I fry the fillets in batches for about 3–4 minutes per side, or until golden brown and crispy.
Once done, I transfer them to a wire rack or paper towel-lined plate to drain any excess oil.
I serve the fried catfish hot with lemon wedges and my favorite dipping sauce.

Servings and Timing

This recipe makes about 4 servings. The prep time takes around 15 minutes (plus soaking), and the cooking time is about 10–12 minutes total.

Variations

Sometimes I swap the seasoning mix for Cajun or Creole seasoning for a spicier version. I’ve also made it with corn flour instead of cornmeal for a finer texture. If I’m avoiding frying, I bake the coated fillets on a greased baking sheet at 425°F (220°C) for 20 minutes, flipping halfway through — it’s lighter but still delicious.

Storage/Reheating

I store leftover catfish in an airtight container in the fridge for up to 3 days. To reheat, I place it in a 375°F (190°C) oven for about 8–10 minutes until hot and crisp again. I avoid microwaving because it makes the coating soggy. Cooked catfish can also be frozen; I wrap it tightly and reheat in the oven straight from frozen.

FAQs

What kind of oil is best for frying catfish?

I prefer using vegetable or peanut oil because they have a high smoke point and don’t overpower the fish’s flavor.

Can I use a different fish?

Yes, I’ve used tilapia, cod, and whiting with great results — though catfish gives the most traditional Southern flavor.

Do I have to soak the fish in buttermilk?

I highly recommend it because it helps remove any “fishy” taste and keeps the fillets tender and flavorful.

How do I keep the crust crispy?

I make sure the oil is hot enough before frying and avoid overcrowding the pan — that way, the coating stays perfectly crisp.

What can I serve with fried catfish?

I love pairing it with coleslaw, cornbread, French fries, or Southern-style grits. A drizzle of hot sauce or a squeeze of lemon makes it even better.

Conclusion

Southern fried catfish is a true classic — simple, soulful, and satisfying. I love the way the crispy cornmeal coating gives way to tender, flavorful fish with every bite. Whether I serve it for Sunday dinner or a casual get-together, it always brings that unmistakable Southern comfort to the table.