There’s nothing quite like the crispy, golden crunch of Southern Fried Catfish — tender, flaky fish with a zesty kick that brings the flavors of the South right to your plate. Perfect for a weeknight dinner, weekend gathering, or fish fry, this dish is simple, quick, and absolutely irresistible. Serve with lemon wedges and your favorite dipping sauce for a meal that will have everyone asking for seconds.
❤️ Why You’ll Love This Recipe
Crispy perfection: Golden, crunchy coating with tender, flaky fish inside.
Quick and easy: Ready in under 30 minutes with minimal prep.
Classic Southern flavor: Seasoned with paprika, garlic powder, salt, and pepper for that authentic taste.
Versatile: Great for family dinners, picnics, or even a casual fish fry.
🧺 Ingredients
4 catfish fillets
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup buttermilk
Oil for frying (vegetable or peanut oil works best)
Lemon wedges and dipping sauce for serving
🔪 Instructions
- Prepare the fish:
Pat the catfish fillets dry with paper towels. Place them in a shallow dish and pour the buttermilk over the fish. Let it soak for 15–20 minutes — this keeps the fish tender and helps the coating stick. - Mix the coating:
In a bowl, combine cornmeal, flour, paprika, garlic powder, salt, and pepper. Mix well. - Coat the fish:
Remove the fillets from the buttermilk, letting the excess drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing lightly so it adheres. - Fry to golden perfection:
Heat oil in a large skillet or deep fryer to 350°F (175°C). Fry the fillets for 3–5 minutes per side, depending on thickness, until golden brown and crispy. - Drain and serve:
Transfer the fried catfish to a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges and your favorite dipping sauce, such as tartar sauce, hot sauce, or remoulade.
🍽 Serving Suggestions
Serve with southern sides like coleslaw, hush puppies, or fried green tomatoes.
Pair with mashed potatoes, corn on the cob, or a simple salad for a complete meal.
For a casual meal, make catfish po’boys with the fried fillets, lettuce, tomato, and remoulade on a toasted roll.
🍳 Tips for Perfect Fried Catfish
Use fresh or properly thawed catfish for the best flavor and texture.
Do not overcrowd the pan — fry in batches for even cooking and crispiness.
Maintain oil temperature at 350°F (175°C) to prevent soggy coating.
Optional seasoning: Add cayenne pepper or Old Bay seasoning for a spicier kick.
🧊 Storage & Reheating
Storage: Store leftover fried catfish in an airtight container in the fridge for up to 2 days.
Reheat: Warm in a 350°F oven for 10 minutes to restore crispiness; avoid microwaving as it can make the coating soggy.
💬 Final Thoughts
This Southern Fried Catfish is a celebration of classic Southern cooking — crispy, flavorful, and perfectly tender inside. Quick enough for a weeknight dinner but impressive enough for entertaining, it’s a dish that will have your family and friends coming back for more. Add a squeeze of lemon, a dash of hot sauce, and savor every crunchy, golden bite! 🐟💛
