Here’s a classic Southern Fried Catfish recipe — crispy on the outside, tender and flaky on the inside. Perfectly seasoned and deep-fried to golden perfection.
🐟 Southern Fried Catfish Recipe
🧂 INGREDIENTS:
- 4-6 catfish fillets (fresh or thawed)
- 1 cup buttermilk
- 1 tsp hot sauce (optional, for soaking)
- 1 cup cornmeal (preferably fine or medium grind)
- ½ cup all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust for heat)
- ½ tsp garlic powder
- ½ tsp onion powder
- Vegetable oil for frying (like peanut or canola)
🧑🍳 INSTRUCTIONS:
- Soak the Fish (optional but recommended):
In a large bowl or zip-top bag, combine buttermilk and hot sauce. Add catfish fillets and soak for 30 minutes to 1 hour in the fridge. This helps tenderize the fish and reduce any muddy taste. - Prepare Breading Mix:
In a shallow dish, combine cornmeal, flour, salt, pepper, paprika, cayenne, garlic powder, and onion powder. Mix well. - Heat the Oil:
In a large cast-iron skillet or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the fillets or at least come halfway up the sides of the fish. - Dredge the Fish:
Remove catfish from the buttermilk (let excess drip off) and dredge in the cornmeal mixture. Press lightly to coat all sides evenly. - Fry the Fish:
Fry fillets in batches (don’t overcrowd the pan) for 4-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C). - Drain & Rest:
Place fried fish on a wire rack or paper towel-lined plate. Let rest a couple of minutes to retain crispiness.
🍋 Serving Suggestions:
- Classic sides: Coleslaw, hush puppies, cornbread, collard greens, or fries.
- Condiments: Tartar sauce, hot sauce, lemon wedges, or remoulade.