Southern-style fried catfish is a classic comfort food known for its crispy golden crust and tender, flavorful fish. Coated in a seasoned cornmeal blend and fried to perfection, this dish embodies the essence of Southern cooking — simple ingredients, bold flavor, and a satisfying crunch. Whether served with fries, coleslaw, or hush puppies, this fried catfish is a beloved staple for seafood lovers and fans of down-home meals alike.
Why You’ll Love This Recipe
This recipe delivers perfectly crispy catfish with a spicy kick, thanks to a buttermilk and hot sauce marinade that tenderizes the fillets and infuses them with flavor. The cornmeal and flour coating adds a satisfying crunch, while a blend of spices brings a deep Southern taste to every bite. Quick to prepare and easy to cook, this dish is ideal for weeknight dinners, fish fries, or whenever you’re craving authentic comfort food with a satisfying texture.
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- Lemon wedges (for serving)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a bowl, whisk together the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and refrigerate for at least 30 minutes to marinate.
- In a separate shallow bowl, combine the cornmeal, flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Remove each catfish fillet from the buttermilk mixture, allowing any excess to drip off. Dredge thoroughly in the cornmeal coating mixture.
- Carefully place the fillets in the hot oil and fry for 3–4 minutes per side, or until golden brown, crispy, and cooked through.
- Remove the catfish from the oil and let drain on a paper towel-lined plate.
- Serve immediately with lemon wedges and your choice of side dishes.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes (plus marinating time)
Variations
- Milder Flavor: Reduce or omit the cayenne pepper for a milder heat level.
- Herbed Crust: Add dried thyme or parsley to the cornmeal mixture for extra herbal notes.
- Oven-Fried Option: Lightly coat the fillets with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
- Air Fryer Method: Cook in a preheated air fryer at 400°F (200°C) for 10–12 minutes, turning once for even crispiness.
- Alternative Fish: Use tilapia, haddock, or cod fillets if catfish is unavailable.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes or until hot and crisp. Avoid microwaving, as it may soften the coating. Freezing is not recommended as it can alter the texture of the fish and coating.
FAQs
Can I use frozen catfish fillets?
Yes, but thaw them completely and pat dry before marinating and coating to ensure crispness.
Why use buttermilk in the marinade?
Buttermilk tenderizes the fish and helps the coating adhere better, while adding subtle tangy flavor.
Is it necessary to marinate the catfish?
Marinating is recommended for flavor and moisture, but if in a rush, even 15 minutes will help.
What kind of cornmeal should I use?
Use medium or fine-ground yellow cornmeal for the best balance of crunch and coating.
Can I fry the catfish without flour?
While possible, combining flour with cornmeal results in a crispier and more even coating.
How do I know when the catfish is done?
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
What sides go well with fried catfish?
Popular sides include coleslaw, fries, cornbread, collard greens, or hush puppies.
Can I make this dish gluten-free?
Yes, use gluten-free flour and ensure all seasonings are gluten-free.
What oil is best for frying catfish?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Can I reuse the frying oil?
Yes, after cooling and straining the oil, you can reuse it up to 2–3 times for similar dishes.
Conclusion
Southern-style fried catfish is a timeless comfort food that combines bold seasoning with a perfectly crisp exterior and flaky interior. Whether served with a squeeze of lemon or a side of creamy coleslaw, this dish is full of rich, Southern flavor that satisfies every time. Simple to prepare and always a crowd-pleaser, it’s a classic worth mastering in your home kitchen.
Print
Southern-Style Fried Catfish
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Southern-Style Fried Catfish is crispy, golden, and full of bold Southern flavor. Marinated in buttermilk and hot sauce, then dredged in a seasoned cornmeal coating and fried to perfection, it’s a comforting classic best served with lemon wedges, fries, or coleslaw.
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 4 catfish fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- Lemon wedges (for serving)
- Lemon wedges (for serving)
Instructions
-
- In a bowl, mix buttermilk and hot sauce. Add catfish and soak for at least 30 minutes.
- In another bowl, combine cornmeal, flour, and all seasonings.
- Heat oil in a deep pan to 350°F (175°C).
- Remove catfish from marinade, letting excess drip off. Coat each fillet in the cornmeal mixture.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Serve hot with lemon wedges and your f
- In a bowl, mix buttermilk and hot sauce. Add catfish and soak for at least 30 minutes.
- In another bowl, combine cornmeal, flour, and all seasonings.
- Heat oil in a deep pan to 350°F (175°C).
- Remove catfish from marinade, letting excess drip off. Coat each fillet in the cornmeal mixture.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Serve hot with lemon wedges and your favorite sides.
- avorite sides.
Notes:
Notes
- For extra crunch, double-dip the fillets before frying.
- Substitute catfish with tilapia or cod if desired.
- Best enjoyed fresh, straight from the fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Dinner
- Method: Deep-Frying
- Cuisine: Southern, American
