This easy Southern Fried Catfish recipe is one of my go-to meals when those seafood cravings hit hard!
Dredged in buttermilk and a perfectly seasoned cornmeal mixture, I fry these filets until they’re crispy and golden on the outside, but still tender and delicious on the inside.
Skip the trip to Cracker Barrel, my homemade recipe is the best!
I grew up near a small town in Tennessee, my family and I always looked forward to the monthly volunteer fire department fish fry. It was all-you-can-eat, and boy did we eat.
That was a long time ago, but fried catfish has always had a special place in my heart. Even with all of these international dishes we cook for GypsyPlate, not to mention Alpana’s curries, I still try to sneak in a catfish dinner at least once a month.
It has to be one of the iconic dishes from the American South. Along with Shrimp and Grits, Lowcountry Boil, and Shrimp po’ Boy, it’s one of the best southern seafood recipes out there!
What’s the Best Pan for Frying Catfish
If you have a deep fryer, that’s ideal for frying catfish, or just about anything. That being said, it’s probably not something most home cooks have on hand.
I do my frying in an electric skillet. It’s perfect because it maintains precise temperature control, without having to make manual adjustments.
My third choice is a cast iron skillet. Heat over medium high heat and use an instant read thermometer to measure temperature.
Ingredients
- Catfish filets – The star of the dish. I always look for fresh catfish, but you can use frozen in a pinch. Just thaw it out first, then pat it dry with paper towels.
- Wet dredging mixture – Buttermilk and hot sauce (I use Crystal).
- Dry dredging mixture – Fine cornmeal, flour, salt, pepper, paprika, cayenne pepper and garlic powder.
- Oil – For frying.
Let’s Fry Some Catfish!
This Southern classic comes together in 3 quick and easy steps:
1. Prep dredging stations: I start by whisking together buttermilk and hot sauce in a shallow bowl. In another bowl, I combine all the dry ingredients.
2. Prep the catfish filets: I season the catfish filets with salt and pepper. Since I can usually only fit two filets in the skillet at a time, I work in batches. I dredge each filet first in the buttermilk mixture, then in the cornmeal mixture.
3. Fry the catfish: I heat about ½ inch of oil to 350°F in a cast iron or electric skillet. I fry each dredged filet for 2-3 minutes per side, until they’re golden brown. I then remove them to a wire rack or paper towel-lined plate to drain.
Serving Suggestions
Fried catfish is a culinary marvel in itself, but it does demand two things: lemon wedges for squeezing and a great dipping sauce. Tartar Sauce is most traditional, but Remoulade Sauce also goes great.
My personal favorite side dish for fried catfish is Cheese Grits. It’s a match made in heaven.
My other top contenders are Coleslaw, Macaroni Salad, Steak Fries, Fried Green Tomatoes and Southern Squash Casserole.
For more ideas, check out our post for the best Sides for Fried Fish.
Whether you’re looking to recreate a childhood favorite, or a beginner wondering how to cook catfish, my easy Fried Catfish recipe is guaranteed to please.
Southern Fried Catfish, on our Gypsy Plate… enjoy!
More Great Seafood Recipes
Baked Sockeye Salmon
Baja Fish Tacos
Thai Shrimp Curry
New Orleans BBQ Shrimp
Finnish Salmon Soup
Firecracker Salmon
Mediterranean Fish
Oyster Stew
Fried Catfish
My easy Southern Fried Catfish recipe is so good. It features tender fish coated in a perfectly seasoned, crispy fried cornmeal coating. Yum!
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 Tbsp hot sauce
- 1¼ cup fine cornmeal
- ½ cup all-purpose flour
- 1½ tsp salt
- ½ tsp pepper
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¼ tsp garlic powder
- oil, for frying
Instructions
- Prepare your dredging stations. In a shallow bowl, whisk together buttermilk and hot sauce. In another mix together cornmeal, flour, salt, pepper, paprika, cayenne and garlic powder.
- Preheat about ½ inch oil to 350°F in a cast iron skillet or electric skillet.
- Season the catfish fillets with salt and pepper. Working in batches (you will probably only be able to fit two fillets in the skillet at a time) dredge catfish first in the buttermilk mixture, followed by the cornmeal mixture.
- Fry dredged catfish for 2-3 minutes per side, until golden brown.
- Remove to a wire rack or paper towel lined plate to drain.
- Serve with tartar sauce or remoulade sauce, along with lemon wedges.
Notes
- I always use Crystal hot sauce for this recipe, but other good options are Tabasco or Valentina.
- Fry the fillets in batches, ensuring that they are not touching in the pan. This allows the oil to circulate freely and cooks the fish evenly.
- Like any fried food, this is best eaten fresh, when it’s still nice and crispy. If you do have leftovers, let cool completely, then store in an airtight container and refrigerate for 1-2 days. To reheat, place the leftover fried catfish on a wire rack set over a baking sheet, and heat in an oven preheated to 375°F until warmed through.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 461Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 97mgSodium 1174mgCarbohydrates 45gFiber 4gSugar 3gProtein 33g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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