Classic Southern Fried Catfish Recipe

I’m excited to share my Crispy Catfish, coated in a seasoned cornmeal and flour mixture and fried to a golden, crunchy crust then served with tartar sauce, lemon wedges, hush puppies, fries, and coleslaw.

I grew up chasing the crackle of Crispy Catfish off my plate, and even now I can’t resist that Southern sizzle. Classic Southern Fried Catfish is one of those dishes that smells like a story, with hints of buttermilk and yellow cornmeal that pull you in before you taste it.

Folks around here call it Mississippi Fried Catfish, and every bite seems to carry someone’s memory of a weekend feast. It’s not fancy, and honestly that’s the point, it hits a spot that makes you want seconds before the first piece is gone.

Give it a try, you won’t forget it.

Ingredients

• Catfish fillets: Lean high in protein and vitamin B mild flavor, flakes easily when cooked.
• Buttermilk: Tangy tenderizer for fish, adds calcium and lactic sourness, not sweet.
• Yellow cornmeal: Crunchy coating, mostly carbs and fiber, gives that classic gritty southern crust.
• All purpose flour: Lightens the coating, adds gluten for binding, simple starch, neutral taste.
• Spices: Paprika adds color, garlic gives depth, cayenne adds kick if wanted.
• Oil: High smoke point for frying, mostly fat, dont reuse it many times.
• Lemon wedges: Bright acid cuts grease, adds fresh tang and balance, lift the whole plate.

Ingredient Quantities

• 4 catfish fillets 6 to 8 oz each, skinless if possible
• 1 cup buttermilk
• 1 tablespoon hot sauce optional
• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 to 4 cups peanut oil or vegetable oil for frying
• Lemon wedges for serving
• Tartar sauce for serving

How to Make this

1. Rinse and pat dry 4 catfish fillets (6 to 8 oz each), trim any skin or bones if you like, then put them in a shallow dish.

2. Whisk 1 cup buttermilk with 1 tablespoon hot sauce if using, pour over the fillets so they’re coated, cover and refrigerate 15 to 30 minutes to tenderize and help the coating stick.

3. In a wide shallow bowl combine 1 cup yellow cornmeal, 1/2 cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper if you want heat, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Stir well so it’s even.

4. Pour 3 to 4 cups peanut oil or vegetable oil into a heavy skillet or Dutch oven and heat to about 350 to 365 degrees F. Use a thermometer if you have one, it makes a huge difference.

5. Remove one fillet at a time from the buttermilk, let excess drip off, then press it into the cornmeal mixture so it’s well coated; shake off just a little, don’t knock all the coating off. Let coated fillets rest a minute on a plate so the crust adheres.

6. Carefully lay fillets into the hot oil, don’t overcrowd the pan, cook 3 to 5 minutes per side depending on thickness until the crust is deep golden and the fish flakes easily, internal temp should be 145 degrees F. Flip gently with tongs, try to turn once.

7. Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels if you must, let them drain and rest 2 to 3 minutes so they stay crispy. If you stack them they’ll steam and get soggy.

8. Keep oil temperature steady between batches, let it come back up to about 350 degrees before adding more fish, and skim any burned bits so the next batch stays clean tasting.

9. Serve hot with lemon wedges and tartar sauce, and if you want the full Southern meal throw on hush puppies, fries and coleslaw.

Equipment Needed

1. Shallow dish or bowl for the buttermilk soak
2. Whisk for mixing buttermilk and hot sauce
3. Wide shallow bowl for the cornmeal coating
4. Measuring cups and spoons
5. Heavy skillet or Dutch oven (cast iron is great)
6. Frying thermometer to hold 350 to 365 F
7. Tongs plus a slotted spoon or spider for lifting and flipping
8. Wire rack set over a baking sheet for draining (paper towels work if you gotta)

FAQ

Classic Southern Fried Catfish Recipe Substitutions and Variations

• Catfish fillets: swap for other firm white fish like tilapia, cod, or haddock. They fry the same way, just watch cook time since thinner fillets will go faster.
• Buttermilk: if you dont have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or thin plain yogurt with a little water until pourable.
• Yellow cornmeal: try fine polenta or yellow corn flour for a similar corn flavor, or mix half cornmeal with half panko for extra crunch.
• Peanut or vegetable oil: use canola, sunflower, or refined avocado oil for a high smoke point. For old-school flavor, rendered lard or clean beef tallow also work, but they will change the taste.

Pro Tips

1) Dont skip drying the fillets real well before the buttermilk. A little surface moisture is fine, but if the fish is soggy the coating wont stick and it will steam instead of crisp. Pat, wait a minute, pat again.

2) For extra crunch, double coat one time only: press into the cornmeal mix, let it sit a minute, then dip the edges lightly back in the buttermilk and recoat. It gives a thicker crust but dont overdo it or the interior will take longer to cook.

3) Use a heavy skillet or cast iron and an instant read or candy thermometer. Keep the oil around 350 to 365 degrees F and wait for it to recover between batches, that keeps the crust even and stops greasy, burnt tasting bits from sticking to the fish.

4) Keep cooked fillets on a wire rack set over a sheet pan and hold in a 200 degree oven if needed. Paper towels steal crispness and stacking will steam them, so give each piece some air to stay crunchy.