Crispy, golden, and full of southern charm—this Southern Fried Catfish recipe is a comfort food classic. Each fillet is coated in a perfectly seasoned cornmeal and flour mix, fried until crunchy on the outside and tender on the inside. It’s simple, satisfying, and a dish I love serving any night of the week.
Why You’ll Love This Recipe
I love how quick and easy this recipe is to prepare. The fish fries up beautifully golden with a light, crispy coating, while the inside stays flaky and moist. The mild flavor of catfish pairs perfectly with the subtle spice and crunch from the cornmeal mixture. I also like how versatile it is—great for family dinners, picnics, or a laid-back weekend meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds catfish fillets (about 4 large fillets)
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for color and flavor)
¼ teaspoon cayenne pepper (optional, for heat)
Vegetable or canola oil for frying
Lemon wedges, for serving (optional)
Directions
I start by patting the catfish fillets dry with paper towels. This helps the coating stick better.
I season the fillets lightly on both sides with salt and black pepper.
In a shallow dish, I combine the cornmeal, flour, paprika, and cayenne pepper (if using).
Each fillet gets dredged in the cornmeal mixture, pressing lightly to make sure it’s evenly coated.
I heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
The fillets fry for about 3–5 minutes per side, depending on thickness, until the coating is golden and crispy and the fish flakes easily with a fork.
Once cooked, I transfer the fillets to a paper towel–lined plate or wire rack to drain.
I serve them hot with lemon wedges, tartar sauce, or hot sauce on the side.
Servings And Timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Buttermilk marinade: I sometimes soak the fillets in buttermilk for 30–60 minutes before coating them. It adds tang and keeps the fish tender.
All-cornmeal crust: For a grittier, crunchier texture, I skip the flour and use only cornmeal.
Cajun-style: Adding a teaspoon of Cajun or Creole seasoning to the coating gives it a bolder flavor.
Pan-fried: If I want a lighter version, I pan-fry the fillets in less oil and cook a few minutes longer.
Different fish: When I can’t find catfish, I use tilapia, flounder, or cod instead.
Storage/Reheating
If I have leftovers, I let the fillets cool completely and then store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them on a baking sheet and warm in a preheated oven at 350°F (180°C) for 5–8 minutes until hot and crisp again. I avoid microwaving since it softens the crust.
FAQs
What kind of oil works best for frying?
I prefer using oils with a high smoke point like vegetable, canola, or peanut oil—they fry the fish evenly and don’t overpower the flavor.
Can I skip the flour?
Yes. If I want a coarser, crispier texture, I use only cornmeal. It gives the fish a more rustic southern crunch.
How can I tell when the catfish is done?
I look for a golden-brown crust and test the fish with a fork—it should flake easily and be opaque all the way through.
Should I soak the catfish before frying?
It’s optional. Soaking the fish in buttermilk helps tenderize it and gives a mild tangy flavor, but I often skip it when short on time.
What should I serve with fried catfish?
I love pairing it with hush puppies, coleslaw, French fries, or a simple green salad. A squeeze of lemon or tartar sauce brings it all together.
Conclusion
This Southern Fried Catfish is one of my favorite comfort meals—it’s simple, crisp, and full of flavor. I like how quickly it comes together, and every bite feels like a taste of the South. Once you master the basic recipe, you can easily tweak the seasonings or sides to make it truly your own.
Southern Fried Catfish is a classic comfort dish featuring fillets dredged in a seasoned cornmeal-flour mix and fried to golden, crispy perfection. It’s a quick and flavorful meal perfect for any night of the week.
Ingredients
2 pounds catfish fillets (about 4 fillets)
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
¼ teaspoon cayenne pepper (optional)
Vegetable or canola oil for frying
Lemon wedges, for serving (optional)
Instructions
Pat catfish fillets dry and season lightly with salt and black pepper.
In a shallow dish, mix cornmeal, flour, paprika, and cayenne pepper.
Dredge each fillet in the cornmeal mixture, pressing to coat evenly.
Heat 2 inches of oil in a skillet or Dutch oven to 350°F (175°C).
Fry fillets for 3–5 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate or wire rack to drain.
Serve hot with lemon wedges, tartar sauce, or hot sauce if desired.
Notes
Soak fillets in buttermilk for extra tenderness and flavor.
Skip the flour for a crunchier, rustic coating.
Add Cajun seasoning for a spicier variation.
Works with other white fish like tilapia or cod.
Reheat in the oven to maintain crispness—avoid microwaving.
