Here’s a classic Southern Fried Catfish recipe—crispy, golden, and full of flavor, just like you’d get in the South.
Ingredients (Serves 4)
- 4 catfish fillets (about 6 oz each)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for a bit of heat)
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1 cup buttermilk
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Prepare the fillets:
- Rinse catfish and pat dry with paper towels.
- Season lightly with salt and pepper.
- Make the dredging mixture:
- In a shallow dish, combine cornmeal, flour, paprika, cayenne, garlic powder, salt, and black pepper.
- Soak in buttermilk:
- Pour buttermilk over catfish fillets and let sit for 5–10 minutes.
- Dredge the fillets:
- Coat each fillet thoroughly in the cornmeal-flour mixture, pressing lightly to adhere.
- Heat the oil:
- In a large skillet, pour vegetable oil to a depth of about ½ inch. Heat over medium-high heat until hot but not smoking (about 350°F / 175°C).
- Fry the catfish:
- Carefully place fillets in the hot oil. Fry 3–4 minutes per side, until golden brown and cooked through.
- Remove and drain on paper towels.
- Serve:
- Serve hot with lemon wedges, tartar sauce, or your favorite Southern sides like coleslaw, hush puppies, or cornbread.
💡 Tips:
- For extra crispiness, let the coated fillets rest 5 minutes before frying.
- Don’t overcrowd the pan—fry in batches if needed.
- Catfish can be swapped for other mild white fish like tilapia or cod if unavailable.
If you want, I can also give a oven-baked Southern catfish version that’s lighter but still crispy.
Do you want me to share that version?
