Fried Catfish
There's nothing quite like golden, crispy fried catfish with that perfect crunch on the outside and tender, flaky fish on the inside. This is the catfish that brings folks running to the table, the kind you serve up hot with hot sauce and lemon wedges on the side. It's simple, it's satisfying, and it never goes out of style.
Cooking tutorial
Ingredients
- 6 catfish fillets (about 2 lbs total)
- 2 cups buttermilk
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for a little kick)
- Vegetable oil for frying (about 3 to 4 cups)
- Lemon wedges and hot sauce for serving
Instructions
- 1
Rinse the catfish fillets under cold water and pat them dry with paper towels. Place them in a large bowl or dish and pour the buttermilk over top, making sure each piece is coated. Let them soak for at least 10 minutes, or up to an hour in the fridge if you have time.
- 2
In a shallow dish or pie plate, mix together the cornmeal, flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until everything is well combined.
- 3
Pour about 1 inch of vegetable oil into a large cast-iron skillet or heavy-bottomed pan and heat it over medium-high heat until it reaches 350°F. If you don't have a thermometer, drop a pinch of cornmeal in — if it sizzles right away, you're ready.
- 4
Take each catfish fillet out of the buttermilk, let the excess drip off, then press it firmly into the cornmeal mixture on both sides until it's completely coated. Shake off any loose coating.
- 5
Carefully place the fillets in the hot oil, working in batches so you don't crowd the pan. Fry for about 4 to 5 minutes per side, until the fish is golden brown and crispy and the fish flakes easily with a fork.
- 6
Remove the fried catfish to a plate lined with paper towels to drain. Keep the finished pieces warm in a low oven (about 200°F) while you fry the rest.
- 7
Serve hot with lemon wedges, hot sauce, and all your favorite sides like coleslaw, hush puppies, and mac and cheese.
Pro Tips
- ★Make sure your oil stays hot between batches — if it gets too cool, your fish will be greasy instead of crispy.
- ★The buttermilk soak helps tenderize the fish and makes that coating stick real good, so don't skip it.