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This fried catfish recipe has a crispy, golden cornmeal coating with tender, flaky fish inside. It’s an easy way to make a Southern classic at home, whether you’re planning a fish fry with all the sides or a simple weeknight dinner.
The secret to good Southern fried catfish is making sure the fish itself is just as flavorful as the crispy coating. That’s why I use a seasoned buttermilk soak to flavor the catfish before adding the cornmeal breading and frying it until golden brown. Pair it with hush puppies, Southern coleslaw, and homemade tartar sauce for a complete Southern dinner.
Why You’ll Love This Recipe
- Crispy, golden coating: The cornmeal and flour mixture gives the fish a crunchy crust without being too heavy.
- Flavorful fish: The seasoned buttermilk soak helps flavor the catfish itself, not just the breading.
- Easy skillet method: You can make crispy fried catfish without needing a deep fryer.
Ingredients You’ll Need
You’ll find the exact amounts in the recipe card below, but here are a few things to know before getting started.
- Catfish fillets: I prefer 3–6 smaller fillets per pound. Larger fillets take longer to cook, and the seasoning from the buttermilk soak doesn’t penetrate as easily into the thicker fish.
- Buttermilk: Helps tenderize the fish, mellow its flavor, and hold the seasoned cornmeal coating in place.
- Hot sauce: Adds flavor without making the finished fish overly spicy. I use Frank’s hot sauce and recommend a similar seasoned hot sauce that includes flavors like garlic and onion, not just heat.
- Cajun seasoning: I use my homemade Cajun seasoning in both the soak and breading.
- Yellow cornmeal: Choose fine- or medium-ground cornmeal for a crispy coating without a gritty texture.
- Frying oil: Use a neutral oil such as canola or peanut oil.
How to Make Fried Catfish
Here’s how to soak, bread, and skillet-fry the catfish. The recipe card below has the full measurements and cooking times.
Soak the Catfish
Submerge the fillets in the seasoned buttermilk and refrigerate for 1 hour. A shallow dish or zip-top bag with the air pressed out works well.
Coat the Catfish
Let the excess buttermilk drip off, then press each fillet into the cornmeal mixture. Rest the coated fish for 5 minutes.
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Fry the Catfish
Fry the fillets in batches, turning once, until golden brown and the thickest part reaches 145°F.
Drain and Serve
Transfer the fish to a wire rack to drain so the crust stays crisp. Serve warm.
Tips for the Best Fried Catfish
- Don’t over-soak: An hour gives the seasoned buttermilk time to flavor the fish. Leaving delicate catfish in the acidic soak much longer can make its texture overly soft.
- Keep the crust crisp: Press the breading onto the entire fillet, but don’t pile on a thick layer. A short rest helps it adhere; draining the cooked fish on a wire rack keeps the bottom from getting soggy.
- Give the fish time to cook through: The oil cools when the fillets go in. Holding it near 325°F while frying lets the center cook as the cornmeal coating turns golden brown, rather than darkening too quickly. Let the oil recover between batches.
- Handle extra-large fillets differently: If you get only 2 fillets in a pound, they may be too thick to finish in the skillet before the crust darkens. Once golden, finish them in a 350°F oven or an air fryer oven. My air fryer oven took about 5 minutes at 400°F without preheating; check for 145°F in the thickest part.
What to Serve with Fried Catfish
Fried catfish goes especially well with classic Southern sides. You can keep dinner simple with coleslaw and a dipping sauce or make a bigger meal with a few warm sides.
- Hush Puppies: These crispy cornmeal fritters are a classic fish-fry side.
- Southern Coleslaw: Cool, creamy coleslaw balances the hot fish. Try my Vinegar Coleslaw if you prefer something tangier.
- Baked Macaroni and Cheese: A cheesy, comforting side for a heartier dinner.
- Crockpot Collard Greens: A savory Southern side you can start ahead of time.
- Creamed Corn: Its sweet, creamy flavor pairs nicely with the seasoned fish.
For dipping, remoulade sauce is especially delicious with the crispy catfish. Homemade tartar sauce, hot sauce, or fresh lemon wedges also work well.
Storage and Reheating
- Refrigerator: Let the fried catfish cool, then store it in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Freeze cooked catfish in a freezer-safe container for up to 2 months for the best texture.
- Reheating: Reheat in the air fryer at 350°F for about 3–5 minutes or in a 375°F oven until heated through to 165°F. Thicker fillets may need more time.
- For the best texture: Avoid the microwave when possible, since it can soften the coating.
Fried Catfish Recipe
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Recommended Equipment
- Heavy-bottomed skillet, preferably cast iron
- Shallow dish for soaking; separate shallow dish for coating
- Cooking thermometer
- Wire rack
Ingredients
Catfish and Buttermilk Soak
- 1 lb Catfish Fillets, preferably 3–6 smaller fillets
- 1 cup buttermilk
- 2 tbsp hot sauce, Frank’s or a similar seasoned hot sauce
- 1 tbsp Cajun seasoning, homemade, click for my recipe
- ½ tsp Natural Ancient Sea Salt
Seasoned Cornmeal Coating
- 1 cup yellow cornmeal, fine or medium grind
- ½ cup all-purpose flour
- 1 tbsp Cajun seasoning, homemade, click for my recipe
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp Natural Ancient Sea Salt
- ¼ tsp Black Pepper, freshly cracked
For Frying
- Neutral frying oil, such as canola or peanut oil, enough for ½–¾ inch depth
Optional for Serving
- Homemade tartar sauce, click for my recipe
- Remoulade sauce
- Lemon wedges
- Hot sauce
- Fresh parsley
Instructions
Marinate the Catfish
- In a shallow dish or zip-top bag, combine the buttermilk, hot sauce, Cajun seasoning, and sea salt.
- Add the catfish fillets, making sure they are completely submerged. If using a zip-top bag, make sure the excess air is pressed out. Cover and refrigerate for 1 hour; soaking much longer can soften the fish's texture so I don't recommend it.
Prepare the Coating
- In a separate shallow dish, combine the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, sea salt, and black pepper.
- Remove the catfish from the buttermilk, allowing the excess to drip off. Place each fillet in the seasoned cornmeal mixture and press the coating onto both sides, making sure the entire surface is covered without bare spots.
- Place the coated fillets on a plate or wire rack and let them rest for 5 minutes before frying.
Fry the Catfish
- Add ½–¾ inch of oil to a heavy-bottomed skillet and heat to 350°F for the first batch.
- Carefully add the coated catfish without overcrowding the skillet. The oil temperature will drop when the fish is added. Adjust the heat as needed to maintain approximately 325°F while frying.
- Fry for approximately 4–5 minutes per side, depending on thickness, until the coating is deeply golden brown and crispy and the fish reaches an internal temperature of 145°F.
- Transfer the cooked catfish to a wire rack set over a baking sheet. Allow it to rest briefly before serving.
- Continue frying the remaining fillets in batches, allowing the oil to recover to approximately 340°F before adding the next batch.
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Recipe Notes
- Soak time: Keep the fillets submerged for 1 hour; soaking much longer can soften the delicate fish.
- Extra-large fillets: If you have only 2 fillets per pound, the coating may brown before the center reaches 145°F. Finish in a 350°F oven, or use an air fryer oven (mine took about 5 minutes at 400°F without preheating). Cooking time depends on thickness.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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