Southern Fried Catfish

Southern fried catfish is a classic comfort dish that is surprisingly easy to make at home. With just a few simple ingredients and a straightforward method, this recipe delivers crispy, restaurant quality results in under 20 minutes. It is a dependable go to when a quick yet satisfying meal is needed.

 

What sets this fried catfish apart is the coating. Instead of eggs or flour, the fish is finished with a crunchy cornmeal crust that fries up beautifully golden and crisp. This makes the recipe naturally gluten free while still delivering that iconic Southern texture and flavor.

Achieving perfectly fried catfish comes down to a few smart techniques. Using a sturdy pan such as a cast iron skillet, Dutch oven, or deep stock pot helps control splatter and keeps the cooking process smooth when flipping the fillets.

Oil choice also plays a major role in the final result. High heat oils like canola, vegetable, grapeseed, peanut, or walnut oil are ideal for frying. Oils with low smoke points, such as olive oil, tend to burn and can affect both flavor and texture.

Temperature control is often the biggest challenge when frying fish at home. The oil should be hot enough to create an instant sizzle without reaching the smoking point. A thermometer is the most reliable tool, but sprinkling a little cornmeal into the oil works too. If it sizzles immediately, the oil is ready.

For a fun twist, the fillets can be cut into smaller pieces to make catfish nuggets. These bite sized portions fry quickly and are perfect for appetizers, snacks, or casual gatherings while keeping all the crispy goodness intact.

Served fresh and hot with tartar sauce on the side, this Southern fried catfish brings bold flavor, crunch, and comfort to the table without complicated steps or long prep time.

 

Southern Fried Catfish

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Southern fried catfish is a classic comfort dish that is surprisingly easy to make at home. With just a few simple ingredients and a straightforward method, this recipe delivers crispy, restaurant quality results in under 20 minutes. It is a dependable go to when a quick yet satisfying meal is needed.

Prep Time 10 minutes

Cook Time 10 minutes

Soak in Buttermilk 15 minutes

Total Time 35 minutes

Ingredients

Catfish Coating:

• 4 fillets catfish a little over a pound, total
• 1½ cups oil vegetable, canola or peanut oil (you may need more or less; depends on how deep your skillet is) See Recipe Notes
• 2 cups cornmeal yellow
• 1 cup buttermilk
• 1 tablespoon cayenne pepper (red pepper, ground)
• 1 teaspoon salt
• 1 teaspoon black pepper

Tartar Sauce:

• 1 cup mayonnaise
• 2½ tablespoons relish , (dill or sweet); squeezed in a paper towel
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 teaspoon apple cider vinegar or lemon

Instructions

Step-By-Step Instructions

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Notes

• If using frozen catfish, thaw fish first by rinsing in cold water in a colander or allowing to thaw in the refrigerator
• Use a heavy-duty skillet (cast-iron) or Dutch oven 
• The amount of oil depends upon the size of your skillet; you want about 2" inches of oil
• If the oil starts to smoke, turn the heat down and remove the skillet from the burner for a few minutes. After the heat has been reduced, put the skillet back on the burner. Keep an eye on the oil.
• Do not move the catfish fillets for the first 3-minutes; if you do, the coating will fall apart. Just stand there and watch...and wait
• When flipping the fillets, use tongs or a spider
• Your second batch of fillets will be darker than the first; that's because they're being cooked in oil that's already been used. If this really bugs you, throw out the first batch of oil and start over.
• Use a thermometer; internal temperature should be 145ºF

Don't have buttermilk?Make your own! Add 1 tablespoon fresh lemon juice to 1 cup of plain milk. Stir it and let it sit for a few minutes at room temperature. Now you have buttermilk!

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