Southern Fried Catfish (Crispy & Flavorful)
This Southern Fried Catfish is crispy on the outside, tender on the inside, and packed with bold, classic flavors. Coated in a perfectly seasoned cornmeal crust, this dish is a true Southern favorite, best served with coleslaw, hush puppies, or cornbread.
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper optional, for heat
- 1 tsp baking powder
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a shallow dish, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize
- In a separate bowl, mix cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C)
- Remove catfish fillets from buttermilk and dredge in the seasoned cornmeal mixture, coating evenly
- Carefully place fillets in the hot oil and fry for about 4-5 minutes per side until golden brown and crispy
- Remove and drain on a wire rack or paper towels
- Serve hot with lemon wedges and your favorite Southern sides
Notes
• For extra crunch, double-dip the catfish by dredging it twice in the cornmeal mixture
• If you prefer a spicier kick, add more cayenne or hot sauce to the buttermilk soak
• Serve with tartar sauce, remoulade, or hot sauce for dipping