Fried Catfish

Fried Catfish

Crispy cornmeal crust gives way to flaky, tender catfish in every bite.

Total 50 min Makes 4 servings Calories 420/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat

This Southern classic coats catfish fillets in a seasoned cornmeal crust and fries them until golden and crunchy. A brief buttermilk soak tenderizes the fish and helps the coating cling, making it a satisfying centerpiece for weeknight dinners or weekend fish fries. Serve with hot sauce, lemon wedges, and classic sides like coleslaw and hush puppies.

Ingredients

  • 4 catfish fillets (about 6 ounces each)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable oil, for frying
  • 1 lemon, cut into wedges

Method

  1. Rinse the catfish fillets and pat dry with paper towels.

  2. In a shallow dish, whisk together the buttermilk and hot sauce. Add the catfish fillets, turning to coat, and let soak at room temperature for 20 minutes.

  3. In a wide, shallow bowl, whisk together the cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.

  4. Pour the vegetable oil into a 9-inch skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high heat until it reaches 350°F.

  5. Remove each catfish fillet from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to adhere.

  6. Fry the fillets in batches of 2, cooking 4 to 5 minutes per side, until golden brown and the fish flakes easily with a fork.

  7. Transfer the fried catfish to a wire rack or paper towel-lined plate to drain excess oil.

  8. Serve hot with lemon wedges and additional hot sauce, if desired.

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    Fried Catfish

    This Southern classic coats catfish fillets in a seasoned cornmeal crust and fries them until golden and crunchy. A brief buttermilk soak tenderizes the fish and helps the coating cling, making it a satisfying centerpiece for weeknight dinners or weekend fish fries. Serve with hot sauce, lemon wedges, and classic sides like coleslaw and hush puppies.

    50 min 4 servings 420 cal

    Ingredients

    • 4 catfish fillets (about 6 ounces each)
    • 1 cup buttermilk
    • 1 teaspoon hot sauce
    • 1 cup yellow cornmeal
    • 1/2 cup all-purpose flour
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 4 cups vegetable oil, for frying
    • 1 lemon, cut into wedges

    Method

    1. 1

      Rinse the catfish fillets and pat dry with paper towels.

    2. 2

      In a shallow dish, whisk together the buttermilk and hot sauce. Add the catfish fillets, turning to coat, and let soak at room temperature for 20 minutes.

    3. 3

      In a wide, shallow bowl, whisk together the cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.

    4. 4

      Pour the vegetable oil into a 9-inch skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high heat until it reaches 350°F.

    5. 5

      Remove each catfish fillet from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to adhere.

    6. 6

      Fry the fillets in batches of 2, cooking 4 to 5 minutes per side, until golden brown and the fish flakes easily with a fork.

    7. 7

      Transfer the fried catfish to a wire rack or paper towel-lined plate to drain excess oil.

    8. 8

      Serve hot with lemon wedges and additional hot sauce, if desired.