Now that’s a classic 😌🐟
Here’s a crispy, Southern-style fried catfish recipe with that golden cornmeal crunch.
Southern Fried Catfish
Ingredients
- 2 lbs catfish fillets
- 1 cup buttermilk (or milk + splash of vinegar)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne (optional)
- Oil for frying (vegetable or peanut oil)
Instructions
- Soak
- Rinse catfish and pat dry.
- Soak in buttermilk 20–30 minutes (removes any fishy taste).
- Season Coating
- Mix cornmeal, flour, salt, pepper, paprika, and cayenne.
- Coat
- Remove fish from buttermilk, let excess drip off.
- Dredge in cornmeal mixture, pressing to coat well.
- Fry
- Heat oil to 350°F (175°C).
- Fry fillets 3–5 minutes per side until golden and crispy.
- Don’t overcrowd the pan.
- Drain & Serve
- Drain on paper towels.
- Serve hot with lemon wedges.
Pro Tips
- Keep oil hot for crispiness.
- Let coated fish rest 5 minutes before frying—better crust.
- Cast iron skillet = best crunch.
Perfect Sides
- Hushpuppies
- Coleslaw
- Fried okra
- Mac and cheese
If you want, I can give you a cornmeal-only ultra-crispy version, an air-fryer catfish, or a spicy Cajun catfish fry 🔥
