🐟 Southern Fried Catfish
Crispy, golden Southern Fried Catfish is a soulful classic that brings together crunchy seasoned cornmeal crust and tender, flaky catfish inside. It’s deeply rooted in Southern food culture—simple, comforting, and packed with flavor. Serve it with creamy slaw, hush puppies, or hot sauce for the full experience. This version is seasoned to perfection and made to fry up crisp every time.
Ingredients
Fish:
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4 catfish fillets (boneless, skinless)
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1½ cups buttermilk
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1 tsp hot sauce (e.g., Crystal or Louisiana style)
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Salt & pepper (for pre-seasoning)
Coating:
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1 cup yellow cornmeal (not corn flour)
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½ cup all-purpose flour
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1½ tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (adjust to heat preference)
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1 tsp dried thyme or Creole seasoning
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Salt & black pepper to taste
Frying:
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Vegetable oil or peanut oil for deep frying
Optional Garnishes:
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Lemon wedges
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Fresh chopped parsley
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Louisiana hot sauce or remoulade
Execution
1. Marinate the Catfish
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Rinse fillets and pat dry.
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Combine in a shallow dish or Ziploc bag with buttermilk and hot sauce. Marinate for 30 minutes to 2 hours in the fridge.
2. Make the Cornmeal Coating
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Combine the cornmeal, flour, and all the spices in a shallow dish or bowl. Season generously.
3. Heat the Oil
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Heat oil in a cast iron skillet or deep fryer to 350–360°F (175–180°C). Oil should be at least 2 inches deep.
4. Dredge the Fish
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Remove catfish from buttermilk, letting excess drip off.
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Press firmly into the cornmeal mixture, ensuring both sides are evenly coated. Allow it to rest for 5 minutes to let the crust set.
5. Fry
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Fry in batches, 3–5 minutes per fillet, until deep golden and crispy. Flip once for even browning.
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Set aside on a wire rack or paper towel-covered plate to drain. Don’t stack to preserve crunch.
6. Serve
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Serve hot with lemon, hot sauce, and your favorite Southern sides—collard greens, grits, or coleslaw.
🕒 Prep & Cook Time
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Prep time: 15 minutes (plus marinating)
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Cook time: 15–20 minutes
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Total: ~35–40 minutes
🍽 Servings
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Serves 4
🎯 Difficulty
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Easy – Beginner-friendly, as long as oil temperature is managed and fish is not overcrowded in the pan.
Additional Tips
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Use a thermometer: It’s the key to a perfectly crispy fry. Too cold = soggy; too hot = burnt crust.
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Want extra crunch? Double dip: dredge, dip again in buttermilk, then dredge once more before frying.
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Breading sticks better when fish is rested for a few minutes after dredging.
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Don’t skip the buttermilk soak – it tenderizes the fish and helps seasoning absorb.
Q&A about Southern Fried Catfish
Q: What kind of oil is best for frying catfish?
A: Peanut oil or vegetable oil are great options. They have a high smoke point and a neutral taste that won’t overpower the flavor.
Q: Can I use frozen catfish?
A: Yes, just thaw fully and pat dry well before marinating.
Q: What if I don’t have buttermilk?
A: Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5 minutes—it’s a great substitute.
Q: Can I bake or air fry it instead?
A: You can, but the crust won’t be quite the same. For baking, brush lightly with oil and bake at 425°F (220°C) for 15–18 minutes. For air frying, 400°F (200°C) for 10–12 minutes.
Q: Can I use this recipe for other fish?
A: Absolutely! Try with tilapia, flounder, or even cod for a different twist.
Happy Cooking
Diana
