Southern Fried Catfish is a classic Southern comfort dish known for its crispy cornmeal coating and tender, flaky fish. It’s commonly served with coleslaw, fries, or hush puppies.
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup buttermilk
- Vegetable oil (for frying)
- Lemon wedges (optional)
Instructions
1. Soak the Fish
Place catfish fillets in a bowl and cover with buttermilk.
Let them soak for 15–30 minutes to tenderize the fish and help the coating stick.
2. Prepare the Coating
In a shallow dish mix:
- cornmeal
- flour
- salt
- pepper
- paprika
- garlic powder
3. Coat the Fish
Remove fillets from buttermilk and let excess drip off.
Dredge each piece in the cornmeal mixture, pressing lightly so it sticks well.
4. Fry
- Heat about 1 inch of oil in a skillet to 350°F (175°C).
- Fry catfish 3–4 minutes per side until golden brown and crispy.
5. Drain
Place fried catfish on paper towels to drain extra oil.
Serving Suggestions
Serve with:
- Coleslaw
- French fries
- Hush puppies
- Cornbread
- Tartar sauce
🍋 Tip: A squeeze of fresh lemon over the hot catfish adds great flavor.
If you’d like, I can also share:
- The secret Southern cornmeal mix used in fish fries
- Air fryer catfish (crispy with less oil)
- Fried catfish nuggets recipe. 🐟🍽️
