Crispy Southern Fried Catfish Recipe

Posted by My Name is Alice on



Fried catfish is a classic Southern dish that’s crispy, golden, and full of bold flavor. The combination of tender catfish fillets coated in a perfectly seasoned flour and cornmeal mixture, then fried to perfection, makes this a comforting and irresistible favorite. Whether you grew up eating it or are trying it for the first time, this recipe delivers crunchy texture and mouthwatering taste in every bite.

Here’s how you can master this timeless recipe in your own kitchen!

Ingredients

Each ingredient plays a role in creating the perfect fried catfish:

  • 3 large eggs: Acts as a binding agent to help the breading stick to the fish.
  • 1 cup buttermilk: Tenderizes the catfish and adds a subtle tang that enhances the overall flavor.
  • 2 tsp salt: Brings out the flavors of the fish and seasoning.
  • 1 tsp black pepper: Adds a hint of heat and sharpness.
  • 1 tbsp cayenne pepper: Gives the catfish a bold, spicy kick (adjust to taste).
  • 2 tsp lemon pepper: Balances the seasoning with a touch of brightness.
  • 1 tsp garlic powder: Adds a savory, aromatic depth to the coating.
  • 1 cup plain flour: Provides a smooth base for the breading.
  • 2 cups plain yellow cornmeal: The key to that crispy, crunchy texture!
  • 4 lbs catfish fillets: Fresh or farm-raised fillets are perfect for this recipe.
  • Canola oil for frying: Ideal for frying because of its high smoke point and neutral flavor.

Instructions

  1. Prepare the Wet Mixture
    In a shallow bowl, whisk together the eggs and buttermilk until smooth. This mixture will help the breading adhere perfectly to the fish.

  2. Mix the Dry Ingredients
    In a separate shallow bowl, combine the flour, cornmeal, salt, black pepper, cayenne pepper, lemon pepper, and garlic powder. Mix thoroughly to ensure the seasonings are evenly distributed.

    • Pro Tip: Adjust the amount of cayenne pepper and black pepper if you prefer a milder or spicier coating.

  3. Coat the Catfish Fillets

    • Dip each catfish fillet into the buttermilk and egg mixture, ensuring it is fully coated.
    • Let the excess drip off, then place the fillet into the dry mixture.
    • Press the coating onto the fillet, making sure it is fully and evenly covered. Set aside on a plate.

  4. Heat the Oil
    In a large deep frying pan or deep fryer, pour canola oil until it is about 3-5 inches deep. Heat the oil over medium-high heat until it reaches approximately 350-375°F (use a thermometer for accuracy).

  5. Fry the Catfish

    • Carefully place the catfish fillets into the hot oil, frying two at a time to avoid overcrowding.
    • Fry for 4-6 minutes, or until the fillets are golden brown and crispy.
    • Use tongs or a slotted spoon to carefully remove the fillets and transfer them to a paper towel-lined plate to drain excess oil.

  6. Serve Immediately
    Enjoy the crispy fried catfish while it’s hot and fresh! Pair it with your favorite sides for the ultimate Southern comfort meal.

Why You’ll Love This Recipe

  • Perfect Texture: The combination of cornmeal and flour ensures a crunchy coating every time.
  • Bold Flavors: The seasoning blend adds a savory, zesty, and slightly spicy flavor that complements the fish beautifully.
  • Family Favorite: Fried catfish is a nostalgic dish that brings everyone to the table.

Pro Tips for Perfect Fried Catfish

  1. Use Fresh Fillets: Fresh catfish (or well-thawed fillets) fry up better and taste superior.
  2. Season Generously: Don’t skimp on the seasonings in the breading for maximum flavor.
  3. Maintain Oil Temperature: Keep the oil at 350-375°F for even frying. If the oil is too cool, the fish will absorb too much oil and become soggy.
  4. Work in Batches: Frying in small batches ensures the fillets cook evenly and maintain their crispy texture.
  5. Drain Properly: Use paper towels to remove any excess oil before serving.

Serving Suggestions

Pair your crispy fried catfish with classic Southern sides for a complete meal:

  • Hush puppies: A must-have fried side dish.
  • Coleslaw: Adds a refreshing, tangy contrast.
  • Collard greens: A traditional and hearty side.
  • Cornbread: Perfect for soaking up any juices.
  • French fries or potato wedges: Crispy potatoes complement the fish beautifully.

Conclusion

This crispy fried catfish recipe is the ultimate Southern dish—simple, satisfying, and packed with bold flavors. With a golden, crunchy coating and tender, flaky fish inside, it’s a recipe you’ll want to make again and again. Whether you’re hosting a family gathering or craving comfort food, this catfish will surely steal the spotlight.

Ready to impress your family and friends? Follow this recipe for the perfect fried catfish and bring a taste of the South to your table.