This Southern fried catfish is crispy and golden on the outside while staying tender and flaky on the inside. Seasoned with classic Southern spices and coated in a flavorful cornmeal mixture, it makes a delicious family dinner served with your favorite homemade sides.
Ingredients
- 4–6 catfish fillets
- 1 cup buttermilk
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon black pepper
- ½ teaspoon salt
- Vegetable or peanut oil, for frying
- Lemon wedges, for serving
- Hot sauce or tartar sauce, optional
Directions
- Rinse the catfish fillets if desired, then pat them completely dry with paper towels.
- Place the catfish in a shallow dish and pour the buttermilk over the fillets. Let them soak for about 15–20 minutes.
- In a separate shallow dish, combine the cornmeal, flour, seasoned salt, garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt.
- Pour about 1½–2 inches of oil into a heavy skillet or deep frying pan. Heat the oil to approximately 350°F.
- Remove one catfish fillet at a time from the buttermilk, allowing the excess to drip off. Coat the fillet thoroughly in the seasoned cornmeal mixture and gently shake off the excess.
- Carefully place the coated catfish into the hot oil. Do not overcrowd the pan.
- Fry for approximately 3–5 minutes per side, depending on the thickness of the fillets, until the coating is crispy and golden and the fish is cooked through. The fish should reach an internal temperature of 145°F.
- Remove the fried catfish and place it on a wire rack or paper-towel-lined plate to drain excess oil.
- Serve hot with lemon wedges and your favorite tartar sauce or hot sauce.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: About 40 minutes
Servings: 4–6
Pansy’s Tips
Make sure the catfish is patted dry before soaking it in the buttermilk, and allow the excess buttermilk to drip off before adding the cornmeal coating. This helps the breading stick to the fish without becoming too thick.
Keep your oil close to 350°F while frying. If the oil is not hot enough, the fish can absorb too much oil and become greasy. If it gets too hot, the coating may brown before the fish has finished cooking.
For an extra-crispy Southern-style crust, press the cornmeal mixture gently onto each fillet before frying. After removing the catfish from the oil, let it rest on a wire rack when possible so the bottom stays crispy.
Serving & Storage
Serve Southern fried catfish hot with hush puppies, coleslaw, French fries, potato salad, baked macaroni and cheese, collard greens, or baked beans. Add lemon wedges, tartar sauce, or hot sauce on the side.
Store leftover cooked catfish in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in the oven or air fryer until hot and crispy rather than microwaving it.