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A close-up view of a plate featuring crispy, golden-brown Southern Fried Catfish fillets, garnished with lemon wedges.

Classic Southern Fried Catfish

Experience the crispy, golden perfection of authentic Southern Fried Catfish. This recipe features tender catfish fillets marinated in buttermilk and coated in a richly seasoned cornmeal crust, fried to a delicious golden brown.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets catfish cleaned and patted dry, about 1.5-2 lbs total
  • 2 cups buttermilk
  • 1 tbsp hot sauce like Tabasco or Frank's RedHot
  • 1.5 cups yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tbsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper adjust to taste for heat
  • 4-6 cups peanut oil or vegetable oil enough for 1.5-2 inches depth in your skillet

Equipment

  • Large mixing bowls
  • Shallow Dish
  • Heavy-Bottomed Skillet (Cast Iron)
  • Tongs
  • Wire Rack
  • Paper Towels
  • Deep-fry thermometer

Method
 

  1. In a large bowl, whisk together the buttermilk and hot sauce. Add the catfish fillets, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or ideally 1-2 hours for the best flavor infusion, up to a maximum of 4 hours.
  2. In a shallow dish or a pie plate, combine the yellow cornmeal, all-purpose flour, salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix all the dry ingredients thoroughly until they are evenly distributed.
  3. Pour 4-6 cups of peanut oil or vegetable oil into a heavy-bottomed skillet (a cast iron skillet is highly recommended for even heat distribution) to a depth of 1.5-2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-360°F (175-180°C). Use a deep-fry thermometer to monitor the oil temperature accurately.
  4. Remove one catfish fillet from the buttermilk marinade, allowing any excess liquid to drip back into the bowl. Dredge the fillet generously in the seasoned cornmeal mixture, pressing firmly on all sides to ensure a thick and even coating. Gently shake off any loose excess breading.
  5. Carefully place 2-3 coated fillets into the preheated hot oil, taking care not to overcrowd the pan. Overcrowding can significantly drop the oil temperature, leading to greasy fish. Fry for 4-6 minutes per side, or until the catfish is beautifully golden brown, crispy, and cooked through. The internal temperature of the fish should reach 145°F (63°C).
  6. Using tongs, carefully remove the fried catfish from the skillet and transfer them to a wire rack set over a baking sheet lined with paper towels. This setup allows excess oil to drain away, helping to maintain the crispiness of the crust.
  7. Repeat the coating and frying process with the remaining catfish fillets in batches. It is crucial to allow the oil temperature to return to 350-360°F (175-180°C) between batches for optimal frying results.
  8. Serve the Classic Southern Fried Catfish immediately while hot and crispy. It pairs wonderfully with traditional Southern sides such as creamy coleslaw, savory hush puppies, and a zesty tartar sauce.

Notes

For even crispier catfish, after the first dip in buttermilk and coating, you can dip the fillet back into the buttermilk briefly, then coat again with the cornmeal mixture for a thicker crust. Avoid overcrowding the skillet during frying, as this will significantly drop the oil temperature and result in greasy, rather than crispy, fish. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated in an oven or air fryer for best results.