Southern Fried Catfish
Crispy cornmeal-crusted Southern fried catfish with a golden crunch and tender flaky interior—the Friday-fish-fry classic across the American South. Fry until the thickest part of the fillet reaches a food-safe 145°F and the coating is deep golden.
🛒Ingredients
- 1 1/2 pounds catfish fillets, patted dry
- 1 cup buttermilk
- 1 large egg
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne (optional)
- Neutral oil for frying (peanut or canola), about 2 inches deep
- Lemon wedges and hot sauce for serving
🔧Kitchen Tools Needed
- Heavy skillet or Dutch oven
- Thermometer
- Wire rack
- Shallow dredging dishes
📝Instructions
- 1
Whisk buttermilk and egg in a shallow bowl. In another dish mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
- 2
Dip each fillet in buttermilk mixture, then dredge thoroughly in the cornmeal mix, pressing to adhere. Rest on a rack 10 minutes.
- 3
Heat oil in a heavy skillet or Dutch oven to 350°F. Fry fillets in batches 3–5 minutes per side until deep golden and the thickest part reaches 145°F; do not crowd the pan.
- 4
Drain on a wire rack set over a sheet pan. Season lightly with salt while hot. Serve with lemon and hot sauce.
- 5
Refrigerate leftovers within 2 hours up to 2 days; reheat in a 375°F oven or air fryer until 165°F and crisp.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
No catfish?
Use tilapia, thrush, or cod fillets of similar thickness; still cook to 145°F.
Oven option?
Not as crisp, but bake breaded fillets at 425°F on a rack until 145°F, about 15–20 minutes.
Greasy coating?
Keep oil at 350°F; cooler oil soaks. Drain on a rack, not paper alone.
Food safety?
Cook fish to 145°F opaque and flaky; discard leftover fry oil safely; chill leftovers within 2 hours.
