Here’s a classic Southern Fried Catfish recipe—crispy outside, tender inside, and full of flavor 🐟
Southern Fried Catfish
Ingredients (4 servings)
- 2 lb catfish fillets
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne (optional)
- Vegetable or peanut oil, for frying
Instructions
- Soak the fish
Rinse catfish and pat dry.
Soak in buttermilk mixed with hot sauce for 30 minutes (up to 2 hours for stronger flavor). - Prepare the coating
In a shallow dish, mix cornmeal, flour, salt, paprika, pepper, garlic powder, onion powder, and cayenne. - Heat oil
Heat 1½–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C). - Coat the fish
Remove catfish from buttermilk, let excess drip off, then dredge in cornmeal mixture. Press lightly to adhere. - Fry
Fry in batches for 3–4 minutes per side, until golden brown and fish flakes easily. - Drain & serve
Drain on paper towels or a wire rack. Serve immediately.
Classic Southern Sides
- Hushpuppies
- Coleslaw
- Fried okra
- Collard greens
- Lemon wedges & tartar sauce
Pro Tips
- Use fresh cornmeal for best crunch
- Don’t overcrowd the pan—keeps the coating crispy
- Peanut oil gives authentic Southern flavor
If you’d like a pan-fried, oven-baked, or air-fryer version, I can share that too!
