Here’s a classic Southern-style fried catfish recipe that’s crispy, flavorful, and easy to make at home:
Southern Fried Catfish
Ingredients (Serves 4)
- 4 catfish fillets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder (optional)
- 1 cup buttermilk
- Vegetable oil (for frying, about 1–2 inches in a pan)
- Lemon wedges (for serving)
Instructions
- Prepare the catfish
- Rinse fillets under cold water and pat dry with paper towels.
- Marinate in buttermilk
- Place catfish in a shallow dish and pour buttermilk over them.
- Let soak for 15–30 minutes (optional, but helps tenderize).
- Mix the coating
- In a shallow bowl, combine cornmeal, flour, salt, black pepper, paprika, and garlic powder.
- Coat the fish
- Remove fillets from buttermilk, letting excess drip off.
- Dredge each fillet in the cornmeal mixture, pressing lightly so it adheres.
- Heat the oil
- In a heavy skillet or cast-iron pan, heat oil over medium-high heat until hot (about 350°F / 175°C).
- Fry the catfish
- Carefully add fillets to the hot oil.
- Fry for 3–5 minutes per side, until golden brown and cooked through.
- Remove and drain on paper towels.
- Serve
- Serve hot with lemon wedges, hush puppies, coleslaw, or your favorite Southern sides.
Tips for Perfect Southern Fried Catfish
- Use cast-iron or heavy skillet for even frying.
- Don’t overcrowd the pan; fry in batches if needed.
- Cornmeal gives the classic crispy Southern texture—don’t skip it!
I can also create a quick 5-step version optimized for weeknight cooking if you want a faster prep recipe.
Do you want me to do that?
