Southern-Style Fried Catfish

Here’s a Southern-Style Fried Catfish recipe—crispy on the outside, tender and flaky on the inside, and seasoned to perfection. This is a classic dish, especially popular in the Southern United States.

🐟 Southern-Style Fried Catfish Recipe

📌 Ingredients

For the Catfish:

4 catfish fillets (about 6–8 oz each), preferably U.S. farm-raised
2 cups buttermilk (for marinating)
1 tablespoon hot sauce (optional, e.g., Crystal or Tabasco)

For the Cornmeal Coating:

1½ cups fine yellow cornmeal (not cornmeal mix)
½ cup all-purpose flour
1 teaspoon baking powder (optional, for extra crispiness)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper (adjust to taste)

For Frying:

Peanut oil, vegetable oil, or canola oil (enough to submerge or shallow fry)

Optional Garnishes/Sides:

Lemon wedges
Hot sauce
Hush puppies
Coleslaw

🕑 Prep Time:

Marinating: 1–4 hours
Cooking: 15–20 minutes
Total: ~1.5–4.5 hours (including marinating)

🔪 Instructions

Step 1: Marinate the Catfish

Rinse catfish fillets and pat dry.
In a bowl, mix buttermilk and hot sauce.
Place catfish in a shallow dish or Ziploc bag, and pour the buttermilk mixture over the fish.
Cover and refrigerate for at least 1 hour (up to 4 hours). This helps tenderize the fish and removes any “muddy” flavor.

Step 2: Prepare the Coating

In a large bowl or shallow dish, combine:
- Cornmeal
- Flour
- Baking powder
- Salt, pepper, paprika, garlic powder, onion powder, cayenne
Mix well so the seasoning is evenly distributed.

Step 3: Heat the Oil

In a deep skillet, Dutch oven, or cast-iron pan, pour in oil to about 2–3 inches deep.
Heat to 350°F (175°C). Use a thermometer to maintain the temperature.

✅ Tip: Proper temperature is key. Too cold = greasy fish. Too hot = burnt crust, raw inside.

Step 4: Dredge the Fish

Remove catfish from buttermilk, letting excess drip off.
Dredge each fillet in the cornmeal mixture, pressing lightly to adhere.
Shake off any excess and set on a rack or tray. Let sit 5 minutes for better adhesion.

Step 5: Fry the Catfish

Carefully place 1–2 fillets into the hot oil (don’t overcrowd the pan).
Fry for about 4–5 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to remove fish; drain on a wire rack or paper towels.

Step 6: Serve Immediately

Plate up with lemon wedges and your favorite sides: coleslaw, hush puppies, fries, collard greens, or mac & cheese.
Drizzle with hot sauce if desired.

🔄 Variations & Tips

No buttermilk? Mix 2 cups milk + 1 tbsp vinegar or lemon juice, let sit 10 mins.
Extra crispy? Double dredge: dip fillets back in buttermilk and again in cornmeal before frying.
Oven-frying? Spray breaded fillets with oil and bake at 425°F for 20–25 minutes, flipping halfway.
Air fryer version? Cook at 400°F for ~12–15 minutes, flipping once.

🥂 What to Serve With Southern Fried Catfish

Hush puppies
Fried okra
Collard greens
Cornbread
Pickled green tomatoes
Sweet tea or cold beer