Classic Southern Fried Catfish

An overhead view of a large baking pan lined with brown paper and topped with four Southern fried catfish filets with lemon wedges around the sides of the pan.

Course: Entree

Cuisine: American Southern

Prep Time: 15

Cook Time: 15

Chill time: 30

Total Time: 1

Servings:

Calories: 1238kcal

Author: Kris Longwell

Tender, flaky catfish fillets are soaked in seasoned buttermilk, tossed in a spiced cornmeal dredge, and fried to golden, shatteringly crisp perfection. Serve piping hot with fresh lemon wedges, homemade tartar sauce, or spicy Cajun remoulade!

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Equipment

1 Large (12") cast-iron skillet or any sturdy skillet, or a deep-fryer.

Ingredients

For the Fish and the Marinade

2 cups buttermilk
1 tablespoon hot sauce
1 teaspoon garlic powder
4 catfish filets about 2 lbs, total

For the Breading

1½ cups cornmeal yellow - fine or medium-ground
½ cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon Cajun seasoning see NOTES
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 teaspoon Kosher salt
1 teaspoon black pepper

For Frying and Serving

Vegetable oil or peanut
lemon wedges
hot sauce
tartar sauce optional
Cajun remoulade optional

Instructions

In a large bowl, whisk the buttermilk with the hot sauce and garlic powder. Submerge the catfish filets in the buttermilk, cover with plastic wrap, and chill in the fridge for 30 minutes.
2 cups buttermilk, 1 tbsp hot sauce, 1 tsp garlic powder, 4 catfish filets
Heat the oil (see NOTES) to 350°F.
Vegetable oil
In a baking pan (large enough to hold a catfish filet), whisk the cornmeal with the flour, cornstarch, Cajun seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper until completely combined.
1½ cups cornmeal, ½ cup all-purpose flour, 1 tbsp cornstarch, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp cayenne pepper, 2 tsp Kosher salt, 1 tsp black pepper
Working one filet at a time, lift the catfish from the buttermilk and let excess drip off. Place the filet in the cornmeal mixture and press firmly; flip and press, making sure all sides are completely coated. Place on a baking rack on a baking sheet. Continue with remaining filets. Allow the breaded filets to rest on the rack for 5 to 10 minutes (this allows the breading to adhere to the buttermilk).
Working in batches, carefully place one or two filets in the hot oil. Fry until golden brown and fully cooked, about 3 minutes per side. Use metal tongs and a spatula to carefully remove the fish from the hot oil. Drain on a clean baking rack. Repeat with remaining catfish filets.
Serve at once with lemon wedges, hot sauce, and either tartar sauce or Cajun remoulade, if desired.
lemon wedges, hot sauce, tartar sauce, Cajun remoulade

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Cajun Seasoning Substitute: If you can’t find store-bought Cajun or Creole seasoning, swap it for Old Bay seasoning, or whip up a quick DIY blend: mix 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and ½ teaspoon kosher salt.
Cornmeal Texture: Stick to fine-ground or medium-ground yellow cornmeal. Avoid coarse-ground cornmeal or polenta grits, which are too gritty and will not adhere properly to the fish.
Homemade Buttermilk: If you don't have buttermilk on hand, stir 1 ½ tablespoons of fresh lemon juice or distilled white vinegar into 1 ½ cups of whole milk. Let it sit for 5 minutes until slightly curdled before using.
Keep it Crispy: Always drain the fried fillets on a wire cooling rack set inside a baking sheet rather than on paper towels. Paper towels trap rising steam and will make the bottom of the fish soggy.
Reheating Leftovers: Reheat in a 350°F (175°C) air fryer for 3 to 4 minutes, or on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes until sizzling and re-crisped. Avoid the microwave!

Nutrition