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Southern Fried Catfish

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Southern fried catfish is a crispy, golden comfort food classic made with tender catfish fillets coated in seasoned cornmeal and fried to perfection. It’s bold, flavorful, and perfect for family dinners, fish fries, or any time you crave authentic Southern fare.

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

Instructions

  1. Soak catfish fillets in buttermilk mixed with hot sauce for at least 30 minutes.
  2. In a shallow bowl, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
  3. Heat 2 inches of oil in a deep skillet or fryer to 350°F (175°C).
  4. Remove catfish from buttermilk, letting excess drip off. Dredge in cornmeal mixture, pressing to coat.
  5. Fry fillets in batches for 3–4 minutes per side until golden and crispy.
  6. Transfer to a wire rack or paper towel-lined plate to drain.
  7. Serve hot with lemon wedges and dipping sauce of choice.

Notes

  • Use Cajun or Creole seasoning for a spicier version.
  • For a lighter option, bake fillets at 425°F (220°C) for 20 minutes, flipping halfway through.
  • Don’t overcrowd the pan to keep the crust crispy.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven at 375°F (190°C).
  • Freeze cooked fillets in airtight wrap and reheat directly from frozen.

Nutrition

Find it online: https://cookedbymaya.com/southern-fried-catfish/