Name: Fried Catfish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 catfish fillets; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup buttermilk; 1 teaspoon hot sauce (optional); Oil for frying (vegetable or peanut oil)

Why You’ll Love This Recipe

This fried catfish recipe offers the perfect balance of crispy coating and flaky, moist fish. It’s seasoned just right, making each bite irresistible without overwhelming the natural flavor of the catfish. Quick and easy to prepare, it’s a comforting, crowd-pleasing meal that pairs wonderfully with a variety of sides like coleslaw, fries, or hush puppies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Catfish fillets
Cornmeal
All-purpose flour
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Buttermilk
Hot sauce (optional)
Oil for frying (such as vegetable oil or peanut oil)

Directions

In a shallow dish, mix cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
In another bowl, combine buttermilk and a dash of hot sauce if using.
Dip each catfish fillet into the buttermilk mixture, allowing excess to drip off.
Dredge the fillets in the cornmeal mixture, pressing gently to ensure an even coating.
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Fry the catfish fillets in batches, avoiding overcrowding, for about 3-5 minutes per side until golden brown and cooked through.
Remove the fillets and drain on paper towels.
Serve hot with lemon wedges, tartar sauce, or your favorite sides.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total (10 minutes prep time, 20 minutes cook time).

Variations

Spicy Kick: Add cayenne pepper to the cornmeal mixture for extra heat.
Southern Style: Dip the fillets in seasoned flour only for a lighter, crispier finish.
Herbed Coating: Mix in dried thyme, oregano, or dill into the breading for a herbal touch.
Gluten-Free: Use only cornmeal or a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

Store any leftover fried catfish in an airtight container in the refrigerator for up to 2 days. Reheat by placing the fillets on a baking sheet and warming them in a preheated oven at 375°F (190°C) for about 10-15 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

FAQs

Can I use frozen catfish fillets?

Yes, but make sure they are fully thawed and patted dry before breading.

How do I keep the coating from falling off?

Press the breading firmly onto the fish and let the coated fillets rest for a few minutes before frying.

Can I bake the catfish instead of frying?

Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

What oil is best for frying catfish?

Peanut oil is traditional, but vegetable or canola oil works well too.

How do I know when the catfish is done?

The fish should be golden brown outside and opaque and flaky inside.

Can I use a different type of fish?

Yes, you can substitute with tilapia, cod, or any firm white fish.

Should I soak the catfish before cooking?

Soaking in buttermilk helps tenderize the fish and remove any strong odors.

How thick should the catfish fillets be?

Fillets about 1/2-inch thick fry evenly and give the best texture.

Can I season the cornmeal differently?

Absolutely, adjust the spices to your taste preferences.

What sides go best with fried catfish?

Classic sides include coleslaw, fries, cornbread, greens, or hush puppies.

Conclusion

Fried catfish is a timeless recipe that’s crispy, flavorful, and wonderfully comforting. It’s easy enough for weeknight dinners yet special enough for gatherings with family and friends. With a crunchy coating and tender fish inside, this dish brings Southern charm straight to your table—perfectly delicious every time.