This Southern fried catfish is seasoned with spices, coated in cornmeal, and fried until golden and crisp. I like to serve it with fries and coleslaw, but it pairs well with any of your favorite sides.
WHAT DOES CATFISH TASTE LIKE?
Cooked catfish has a firm, moist texture that is less flaky than many other white fish. Its flavor is mild with a touch of sweetness and it absorbs seasonings well. A classic preparation is a cornmeal coating and deep-frying to develop a crunchy exterior and tender interior.
INGREDIENT NOTES
- Fish – Use catfish if available; acceptable substitutes include flounder, tilapia, or swai.
- Spices – Old Bay, garlic powder, onion powder, salt, and pepper create a balanced seasoning. Use fresh spices for best flavor.
- Flour – All-purpose flour is recommended to help bind the coating.
- Cornmeal – Yellow cornmeal gives a crisp, golden crust.
- Eggs and Buttermilk – A mixture of eggs and buttermilk helps the dry coating adhere and adds moisture.
- Hot Sauce – Optional, but it brightens the batter and adds subtle heat.
- Oil – Vegetable, canola, or peanut oil works well for frying.
TOP TIPS
- Pat fillets dry with paper towels so the coating adheres and doesn’t slide off.
- These cook quickly. In a deep fryer, fillets fry in about 3–4 minutes. If pan-frying, cook 2–3 minutes per side or until the internal temperature reaches 145°F (63°C).
- Let fried fish rest 2–3 minutes before serving and season with a little extra salt if needed.
- Serve with lemon wedges, remoulade, tartar sauce, or your preferred dipping sauce.
CAN I MAKE THIS IN ADVANCE?
Fried catfish is best served immediately. If it sits too long it will lose its crispness and become soggy, so fry and serve right away for best results.
If you tried this Southern fried catfish, please leave a rating in the recipe card and a review in the comments. Enjoy!
Southern Fried Catfish
Print Recipe
Ingredients
- 2 lbs catfish fillets
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon hot sauce (optional)
- oil, for frying
Instructions
- Preheat a deep fryer or a Dutch oven with about 4 inches of oil to 350°F (175°C).
- Pat the catfish fillets dry with paper towels and set aside.
- In a small bowl, combine Old Bay, garlic powder, onion powder, salt, and pepper.
- Season both sides of the fillets with the spice mix.
- In a shallow bowl, whisk together the seasoned flour and cornmeal.
- In a separate shallow bowl, whisk eggs, buttermilk, and hot sauce.
- Dredge each fillet first in the flour mixture, shaking off excess.
- Dip the fillet into the egg mixture, letting excess drip off.
- Return the fillet to the flour mixture to coat thoroughly, shake off excess, and place on a sheet tray. Repeat with remaining fillets.
- Fry one fillet at a time, about 3–4 minutes in a deep fryer until golden and the internal temperature reaches 145°F (63°C). Flip if necessary.
- Drain on a paper towel-lined plate, then transfer to a wire rack on a sheet tray to stay crisp.
- Repeat with remaining fillets and serve with lemon wedges and your favorite sauce.
Notes
- Pat fillets dry so the coating adheres properly.
- Monitor cooking closely; fillets cook quickly. Adjust times if using a pan instead of a deep fryer.
- Let fish rest 2–3 minutes after frying and season to taste.
Nutrition
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Carbohydrates: 21g
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Protein: 23g
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Fat: 6g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
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