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Crispy Fried Catfish

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This crispy fried catfish recipe delivers perfectly seasoned, golden-brown fillets with a crunchy coating. The catfish is soaked in buttermilk for tenderness, then dredged in a flavorful cornmeal crust for that classic Southern-style taste. Serve with tartar sauce, coleslaw, and hush puppies for a complete meal.

Ingredients

Scale
  • 4 catfish fillets (about 1 1/2 pounds or 680 g)
  • 1 cup (240 ml) buttermilk
  • 1 cup (120 g) yellow cornmeal
  • 1/2 cup (60 g) all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

Optional Garnish:

  • Lemon wedges
  • Chopped parsley

Instructions

  • Soak the catfish:
    • Place the catfish fillets in a large bowl or shallow dish. Pour the buttermilk over the fillets, ensuring they are fully coated. Let them soak for 30 minutes in the refrigerator.
  • Prepare the coating:
    • In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well.
  • Coat the fillets:
    • Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
  • Heat the oil:
    • In a large, deep skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small pinch of the coating into it; it should sizzle immediately.
  • Fry the catfish:
    • Carefully place the coated fillets into the hot oil, working in batches to avoid overcrowding. Fry for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
  • Drain and serve:
    • Remove the fillets from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges and your favorite sides.

Notes

  • For extra flavor, add a teaspoon of Old Bay seasoning or Cajun seasoning to the cornmeal mixture.
  • Use peanut oil for frying if available, as it adds a mild nutty flavor and has a high smoke point.
  • Leftovers can be reheated in an oven or air fryer to maintain crispiness.

Find it online: https://ukfinda.com/crispy-fried-catfish/