Crispy, golden, and perfectly seasoned – this classic Southern fried catfish delivers that satisfying crunch with tender, flaky fish inside. A staple of fish fries and family gatherings across the South.
Ingredients
For the catfish:
· 4-6 catfish fillets (about 1½-2 pounds total)
· 1 cup buttermilk
· 1 tablespoon hot sauce (optional, like Texas Pete or Crystal)
· 1 teaspoon salt (for brine)
For the coating:
· 1 cup cornmeal (yellow or white, fine to medium grind)
· ½ cup all-purpose flour
· 1½ teaspoons garlic powder
· 1½ teaspoons onion powder
· 2 teaspoons paprika
· 1 teaspoon cayenne pepper (adjust to taste)
· 2 teaspoons salt
· 1 teaspoon black pepper
· 1 teaspoon dried thyme or oregano (optional)
For frying:
· Vegetable oil, peanut oil, or canola oil (enough for 1-2 inches in skillet)
· Lemon wedges and fresh parsley for serving
Instructions
Prepare the fish:
· Rinse catfish fillets and pat very dry with paper towels.
· In a shallow dish, whisk together buttermilk, hot sauce (if using), and 1 teaspoon salt.
· Soak catfish in buttermilk mixture for at least 30 minutes (or up to 2 hours in refrigerator). This tenderizes and adds flavor.
Make the coating:
· In another shallow dish or pie plate, whisk together cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, pepper, and thyme/oregano (if using).
· For extra crispy fish, let coating mixture sit for 15 minutes to allow cornmeal to hydrate slightly.
Dredge the fish:
· Remove catfish from buttermilk, letting excess drip off.
· Dredge each fillet thoroughly in cornmeal mixture, pressing to adhere coating on all sides.
· Place breaded fillets on a wire rack or plate and let rest for 5-10 minutes (helps coating stick during frying).
Heat the oil:
· Pour oil into a large, heavy skillet (cast iron is traditional) to a depth of 1-2 inches.
· Heat over medium-high heat until oil reaches 350-365°F (use a thermometer for best results). Oil should sizzle when a pinch of coating is dropped in.
Fry the catfish:
· Working in batches to avoid crowding, gently place fillets in hot oil.
· Fry for 4-6 minutes per side, until golden brown and crispy. Internal temperature should reach 145°F.
· Drain on a wire rack set over a baking sheet (keeps them crispy better than paper towels).
Serve:
· Serve hot with lemon wedges, tartar sauce, remoulade, or cocktail sauce.
· Traditional sides include hushpuppies, coleslaw, french fries, or collard greens.
Tips for Perfect Fried Catfish
· Freshness matters: Look for firm, pinkish-white fillets with no strong “fishy” odor.
· Dry the fish well before soaking in buttermilk – moisture is the enemy of crispy coating.
· Maintain oil temperature: Keep it between 350-365°F. Too cool = greasy; too hot = burned coating/undercooked fish.
· Don’t crowd the pan – this lowers oil temperature and leads to soggy fish.
· Season the coating well – cornmeal needs generous seasoning.
Tartar Sauce (Quick Version)
· Mix 1 cup mayonnaise, ¼ cup sweet pickle relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, and dash of hot sauce. Chill before serving.
Hushpuppy Suggestion
Use leftover cornmeal coating! Mix with a little extra cornmeal, finely chopped onion, buttermilk, and an egg to form a thick batter. Drop by spoonfuls into hot oil and fry until golden.
Serve this classic Southern favorite with plenty of napkins and sweet tea for an authentic experience!