Crispy Southern Fried Catfish Recipe

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Crispy Southern Fried Catfish Recipe

This recipe delivers that classic, crunchy, Southern-style fried catfish using a buttermilk soak and a cornmeal-based breading.

Ingredients

Category Item Quantity Notes
Catfish Catfish fillets 4 large (approx. 1.5 – 2 lbs) Pat dry thoroughly.
Soak Buttermilk 1 cup Helps tenderize and makes the coating stick.
Soak Hot Sauce (e.g., Tabasco) 1 Tbsp Optional, adds a hint of flavor.
Breading Yellow Cornmeal (fine grind) 1 ¾ cups Key to the signature crispiness.
Breading All-Purpose Flour ¼ cup
Breading Creole or Seafood Seasoning 2 Tbsp Or use Seasoned Salt.
Breading Garlic Powder 1 tsp
Breading Onion Powder 1 tsp
Breading Black Pepper 1 tsp
Breading Smoked Paprika 1 tsp Optional, for color and flavor.
Frying Vegetable, Canola, or Peanut Oil ~4 cups (or enough to cover fish) Must have a high smoke point.
Finishing Kosher Salt To taste For seasoning immediately after frying.

Instructions

  1. Prepare the Catfish and Soak

    • Pat Dry: Pat the catfish fillets very dry with paper towels.
    • Mix Soak: In a shallow dish, whisk together the buttermilk and hot sauce (if using).
    • Marinate: Place the catfish fillets in the buttermilk mixture, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to 8 hours.

  2. Prepare the Breading

    • Combine Dry Ingredients: In a separate shallow dish or a large zip-top bag, whisk or shake together the cornmeal, flour, Creole seasoning, garlic powder, onion powder, black pepper, and paprika.

  3. Dredge the Catfish

    • Remove from Soak: Lift one fillet at a time from the buttermilk, letting any excess drip off.
    • Coat: Place the fillet in the cornmeal mixture. Press the cornmeal onto the fillet on both sides to coat thoroughly. For extra crunch, you can double-dredge (dip back in buttermilk, then back into cornmeal).
    • Set: Place the coated fillets on a wire rack or a parchment-lined baking sheet and let them sit for 10-15 minutes. This step ensures the coating adheres well.

  4. Fry the Catfish

    • Heat Oil: Pour the oil into a large Dutch oven or deep pot until it is about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F to 375°F (175°C to 190°C).
    • Fry in Batches: Carefully lower 1 to 2 fillets into the hot oil, ensuring you do not overcrowd the pot.
    • Cook: Fry for about 3 to 4 minutes per side, or until the fish is golden brown and cooked through (internal temperature should reach 145°F / 63°C).
    • Drain and Season: Use a slotted spoon to remove the fried fish and place it on a wire rack or paper towels to drain excess oil. Immediately sprinkle lightly with kosher salt.
    • Keep Warm: If cooking multiple batches, keep the cooked fish warm in a 225°F (107°C) oven.

  5. Serve

    • Serve the crispy fried catfish immediately with lemon wedges, tartar sauce, coleslaw, or hush puppies.

 

 

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