Southern Fried Catfish Recipe

🐟 Southern Fried Catfish

Ingredients

For the fish

• 4–6 catfish fillets

• Salt & black pepper

• Cayenne (optional, but encouraged)

• Oil for frying (peanut, vegetable, or canola)

For the soak

• 2 cups buttermilk
  or milk + 1 tbsp hot sauce or lemon juice

For the coating

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne (adjust to taste)

• ½ tsp salt

• ½ tsp black pepper

Instructions

1. Soak the catfish
   Place fillets in buttermilk. Let soak 30 minutes to 1 hour in the fridge.
   (This mellows any fishy taste and keeps it juicy.)

2. Heat the oil
   Pour oil into a heavy skillet or cast-iron pan (about ½ inch deep).
   Heat to 350°F / 175°C.

3. Mix the coating
   In a shallow dish, combine cornmeal, flour, and all seasonings.

4. Coat the fish
   Remove catfish from buttermilk, let excess drip off.
   Dredge in cornmeal mixture, pressing gently so it sticks.

5. Fry
   Carefully lay fillets into hot oil.
   Fry 3–4 minutes per side, until golden brown and crispy.

6. Drain
   Remove to a wire rack or paper towels. Lightly salt while hot.

Serve With (Very Important)

• Hot sauce 🍾

• Lemon wedges 🍋

• Coleslaw

• Hushpuppies or cornbread

• Fries or cheesy grits

Southern Tips

• Don’t overcrowd the pan—crispy fish hates company.

• If you like extra crunch, skip flour and go all cornmeal.

• Want restaurant-style flavor? Add a pinch of sugar to the coating.

If you want, I can give you:

• Deep-fried version

• Oven-fried (still crispy!)

• Cajun-spiced or spicy-hot style