Here’s a detailed, classic recipe for Crispy Fried Catfish — perfect for a Southern-style meal that’s crunchy, flavorful, and super satisfying!
Crispy Fried Catfish Recipe
Ingredients
- 4 catfish fillets (about 6 oz each)
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
Directions
1. Marinate the Catfish
- Pour buttermilk into a shallow dish.
- Submerge catfish fillets and let them soak for 15–30 minutes. This tenderizes the fish and helps the coating stick.
2. Prepare the Coating
- In a separate shallow bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Coat the Fish
- Remove catfish from buttermilk, letting excess drip off.
- Dredge each fillet thoroughly in the cornmeal mixture, pressing gently to adhere.
4. Heat the Oil
- Pour about 1 inch of vegetable oil into a heavy skillet or cast-iron pan.
- Heat oil over medium-high heat until it reaches 350°F (175°C) or until a pinch of cornmeal sizzles immediately when dropped in.
5. Fry the Catfish
- Carefully place fillets into the hot oil without overcrowding.
- Fry 3-4 minutes per side until golden brown and crispy.
- Use a slotted spatula to flip and remove the fish.
- Drain on a wire rack or paper towels.
6. Serve
- Serve immediately with lemon wedges and your favorite sides, like coleslaw, hush puppies, or fries.
Tips for Perfect Fried Catfish
- Use fresh or properly thawed catfish for the best texture.
- Don’t skip the buttermilk soak—it keeps the fish moist and flavorful.
- Keep oil temperature steady for even frying and a crispy crust.
- For extra flavor, add cayenne or smoked paprika to the coating mix.