Best Yummy Fried Catfish Recipes

Fried catfish is a beloved Southern classic that brings together simplicity and incredible flavor. With its crispy, golden coating and tender, flaky fish inside, this dish is a staple in Southern cuisine and a favorite for family dinners, fish fries, and gatherings. Whether you’re a seasoned cook or trying this recipe for the first time, fried catfish is easy to make and always satisfying.

The secret to perfect fried catfish lies in the buttermilk marinade, which tenderizes the fish and adds a subtle tang, and the seasoned cornmeal coating, which creates that irresistible crunch. Paired with zesty lemon wedges, creamy tartar sauce, and classic Southern sides, this dish is a celebration of comfort food at its finest.

So, roll up your sleeves, heat up the oil, and get ready to fry up a batch of catfish that’s crispy on the outside, juicy on the inside, and packed with flavor. Let’s dive into this delicious recipe!

Crispy, golden, and full of flavor, Southern-style Fried Catfish is a classic dish that’s simple to make and always a hit. Whether you’re cooking for a family dinner or a gathering with friends, this recipe will bring a taste of the South to your table. Here’s how to make it:

Ingredients

• For the Catfish:
  • 4 catfish fillets (about 6–8 ounces each)
  • 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar)
  • 1 teaspoon hot sauce (optional, for extra flavor)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the Coating:
  • 1 cup cornmeal (fine or medium grind)
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For Frying:
  • Vegetable oil (or peanut oil), for frying (about 1–2 inches deep in the pan)
• For Serving:
  • Lemon wedges
  • Tartar sauce or remoulade
  • Coleslaw or hushpuppies (optional sides)

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Instructions:

1. Prepare the Catfish:
   • Rinse the catfish fillets under cold water and pat them dry with paper towels.
   • In a shallow dish, mix the buttermilk, hot sauce (if using), salt, and black pepper. Add the catfish fillets, making sure they’re fully coated. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge) to tenderize and flavor the fish.
2. Prepare the Coating:
   • In another shallow dish, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well.
3. Coat the Catfish:
   • Remove the catfish fillets from the buttermilk mixture, letting any excess drip off.
   • Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating on both sides. Shake off any excess.
4. Heat the Oil:
   • In a large, heavy skillet (cast iron works best), heat about 1–2 inches of oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of coating into it—if it sizzles and rises to the surface, the oil is ready.
5. Fry the Catfish:
   • Carefully place the coated catfish fillets into the hot oil, one or two at a time, depending on the size of your skillet. Avoid overcrowding the pan.
   • Fry for 4–5 minutes per side, or until the coating is golden brown and crispy, and the fish is cooked through (internal temperature of 145°F/63°C).
   • Use a slotted spatula to transfer the fried catfish to a wire rack or paper towel-lined plate to drain excess oil.
6. Serve:
   • Serve the fried catfish hot with lemon wedges, tartar sauce, or remoulade on the side.
   • Pair with classic Southern sides like coleslaw, hushpuppies, or french fries for a complete meal.

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Tips for Success:

• Keep the Oil Hot: Maintain the oil temperature around 350°F (175°C) to ensure a crispy coating without absorbing too much oil.
• Don’t Overcrowd the Pan: Frying too many fillets at once can lower the oil temperature and result in soggy fish.
• Season Well: Don’t skimp on seasoning the coating—it’s what gives the catfish its delicious flavor.

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Conclusion

There’s nothing quite like the satisfying crunch of perfectly fried catfish. This Southern classic is a testament to how simple ingredients—like buttermilk, cornmeal, and a few spices—can come together to create something truly special. With its golden, crispy exterior and tender, flaky fish inside, this dish is sure to become a favorite in your kitchen.

Whether you’re serving it up for a family dinner, a weekend fish fry, or a casual gathering with friends, fried catfish is a crowd-pleaser that never disappoints. Pair it with tangy tartar sauce, fresh lemon wedges, and classic sides like coleslaw or hushpuppies for a meal that’s both comforting and memorable.

So, the next time you’re craving a taste of the South, give this fried catfish recipe a try. It’s easy to make

Enjoy this crispy, flavorful Fried Catfish as a taste of Southern comfort right in your own kitchen!