Fried Catfish
This Southern fried catfish recipe uses buttermilk and cornmeal to create a crispy, golden brown crust. It is easy to make and full of flavor.
Fried catfish was a staple when I was growing up in rural North Central Arkansas. Lots of local churches or fire departments hosted fish fries, and my family went out to eat at catfish restaurants at least once a week.
Speaking of catfish restaurants, there were more of those than stoplights. No joke!
Fresh catfish was everywhere! My grandfather and I would go fishing, then bring the catch home for my grandmother to fry. You literally could not get away from fried catfish.
Now I live in Florida, and I have to buy catfish pre-packaged from the store. It just feels off. On a positive note, I do have my own fried catfish recipe. It’s light, crispy, and so easy to make.
I like to serve the fish with classic Southern sides like coleslaw, hush puppies, collard greens, or fried okra. Oh, and don’t forget the cornbread, beans, and maybe some tartar sauce!
Of course, I add some crinkle fries, a dill pickle, some lemon wedges, and purple onion as a nod to my childhood.
Tips for Frying Catfish
- Don’t overcrowd the pan or the fillets won’t cook properly.
- Use a wire rack over a paper towel lined baking sheet to keep the fish crispy.
- Cast iron is great, but any heavy skillet or Dutch oven will work. Just make sure that the sides are tall so the oil doesn’t splash over the edges.
Buttermilk vs. Milk vs. Eggs
There are lots of ways to make the wet batter. Some folks use milk, others mix in an egg, and some use eggs plus some hot sauce. I use buttermilk and hot sauce. Not for tanginess, but because it tenderizes the fish, reduces any muddy taste, and helps the breading stick.
Milk works great if that’s what you have on hand or if you prefer it to buttermilk. If you happen to be out of buttermilk and milk, you can always try the eggs only option. It’s going to change the taste a bit, but you may love it!
For the hot sauce, I like to use a little Tabasco or Frank’s Red Hot. It’s just whatever I have in the pantry. Use whatever brand of hot sauce you like. It’s not going to make the fish spicy but it will add flavor.
Fried Catfish Recipe Adjustments
This recipe is easy to adjust. Leave out the salt and swap in Old Bay seasoning instead. Use regular paprika if that’s what you’ve got. Skip the garlic powder if it’s not your thing. Basically, make it work for your taste.
You can also switch up how you fry it. Deep fry the catfish fillets if you want. Just keep your oil at 350°F to 375°F and avoid crowding the pan. A deep fryer or Dutch oven both work.
How to Store Leftovers
Store leftover fried catfish in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 350°F for 10 to 12 minutes to bring back the crispy texture.
More Fish Recipes
- Lemon Garlic Barramundi
- Blackened Mahi Mahi Tacos
- Pan Seared Halibut
- Air Fryer Blackened Mahi Mahi
- Baked Cod
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Ingredients
- 1 cup buttermilk, or milk
- 1 tablespoon hot sauce
- 4 catfish fillets, about 6 ounces each
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 ½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Vegetable oil, for frying (enough to have about ½-inch to 1-inch in the pan)
Instructions
- Soak the Fish: In a shallow dish, whisk together the buttermilk and hot sauce. Add the catfish fillets and let them soak for 15–30 minutes while you prep the breading.1 cup buttermilk1 tablespoon hot sauce4 catfish fillets
- Prepare the Breading: In another shallow dish, mix the cornmeal, flour, garlic powder, smoked paprika, salt, and pepper.¾ cup yellow cornmeal¼ cup all-purpose flour1 ½ teaspoons garlic powder1 teaspoon smoked paprika1 teaspoon salt½ teaspoon ground black pepper
- Bread the Fish: Remove the fillets from the buttermilk and let the excess drip off. Dredge each fillet in the cornmeal mixture, pressing to coat both sides evenly.
- Pan Fry: Heat about ½-inch to 1-inch of oil in a large skillet over medium heat. Once hot, add 2 fillets (or however many fit without crowding). Cook 3–4 minutes per side or until golden brown and the fish flakes easily with a fork. Add more oil as needed and repeat with remaining fillets.Vegetable oil
- Serve: Drain briefly on a wire cooling rack over a paper towel-lined baking sheet. Serve warm with sides, lemon wedges, and your favorite dipping sauce.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
