Southern Fried Catfish

Here’s a crispy, classic Southern Fried Catfish recipe—golden on the outside, tender and flaky inside.

---

Southern Fried Catfish

Serves 4

Ingredients

• 2 lb catfish fillets

• 1 cup buttermilk

• 1 tsp hot sauce (optional)

• Vegetable oil, for frying

Cornmeal Coating

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional)

---

Instructions

1. Soak the catfish:

   • In a bowl, combine buttermilk and hot sauce.

   • Add catfish fillets, cover, and refrigerate 30–60 minutes (helps remove any muddy flavor).

2. Heat oil:

   • Heat 1½–2 inches of oil in a heavy skillet or cast-iron pan to 350°F (175°C).

3. Prepare coating:

   • In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

4. Coat fish:

   • Remove catfish from buttermilk, letting excess drip off.

   • Dredge in cornmeal mixture, pressing gently to adhere.

5. Fry:

   • Fry fillets in batches 3–4 minutes per side, until golden brown and cooked through.

6. Drain:

   • Transfer to a paper towel–lined plate or wire rack.

---

Serving Suggestions

• Serve with hush puppies, coleslaw, fries, or potato salad

• Add lemon wedges and hot sauce

• Great with tartar sauce or remoulade

Tips & Variations

• Extra crispy: Double-dip—back into buttermilk, then cornmeal again.

• No buttermilk? Use milk with 1 tbsp lemon juice or vinegar.

• Oven or air fryer: I can provide a lighter version if you want.

If you’d like a Southern fish fry menu (sides + sauces) or an air fryer catfish version, just say the word!