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Platter of crispy, golden fried catfish fillets.

Southern-Style Crispy Fried Catfish

Experience the classic taste of the South with this crispy fried catfish recipe. Fresh catfish fillets are soaked in buttermilk, coated in a seasoned cornmeal breading, and fried to golden perfection, offering a delicious and satisfying meal.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 fillets
Calories 450 kcal

Equipment

  • Paper towels
  • Shallow dish
  • Refrigerator
  • Large shallow plate or baking dish
  • Whisk
  • Wire rack
  • Baking sheet
  • Large, heavy-bottomed skillet or Dutch oven
  • Slotted spoon or tongs
  • Meat thermometer

Ingredients
  

Catfish Coating

  • 1.5 - 2 pounds catfish fillets fresh or thawed
  • 1 cup all-purpose flour
  • 1 cup finely ground cornmeal
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper or more, to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon white vinegar/lemon juice, left for 5 mins
  • 3-4 cups vegetable oil or peanut oil for frying

Instructions
 

Preparation

  • Pat catfish fillets dry with paper towels; cut thick pieces into smaller portions.
  • Place fillets in a shallow dish, cover with buttermilk, and refrigerate for 30-60 minutes.

Breading

  • In a shallow dish, whisk together flour, cornmeal, Old Bay, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Coating

  • Remove catfish from buttermilk (do not rinse), allowing excess to drip off.
  • Dredge each fillet in the cornmeal mixture, pressing gently to create a thick, even coating; place on a wire rack.

Frying

  • Heat 3-4 cups of vegetable or peanut oil in a large skillet to 350-375°F (175-190°C).
  • Fry 2-3 catfish pieces at a time for 4-6 minutes per side, until golden brown and cooked through (145°F/63°C).
  • Remove fried catfish to a paper towel-lined wire rack to drain and repeat with remaining fillets.

Notes

For extra crispiness, ensure the oil maintains its temperature throughout the frying process. Do not overcrowd the pan, as this can lower the oil temperature and result in soggy fish. Serve immediately with your favorite sides like coleslaw and hushpuppies.