Fried Catfish with Hushpuppies: Crispy Southern Perfection

Introduction

Every Southern summer memory I have includes one thing — a golden platter of fried catfish and a basket of hushpuppies that disappeared before you could blink. Growing up, my dad would set up a big cast-iron skillet in the backyard, the smell of sizzling cornmeal filling the air while we laughed under string lights. The crunch of that first bite? Pure comfort.

This recipe brings that same front-porch flavor to your kitchen. It’s simple, deeply satisfying, and made with ingredients you probably already have. The best part? The crispy crust hugs tender catfish fillets while those little hushpuppies soak up every bit of that savory charm.

What Makes This Recipe Special

• Classic Southern flavor: Buttermilk, cornmeal, and spice create that unmistakable catfish crunch.
• Quick and easy: Ready in about 30 minutes — faster than takeout.
• Versatile: Perfect for family dinners, picnics, or game-day gatherings.
• Trendy comeback: Fried catfish is making waves again thanks to TikTok’s Southern comfort food revival.

Ingredients You’ll Need

For the Catfish

• 4–6 catfish fillets
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional, for a gentle kick)
• Buttermilk for soaking
• Oil for frying (vegetable or peanut oil recommended)

For the Hushpuppies

• 1 cup cornmeal
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon sugar
• ¼ cup finely diced onion
• 1 egg
• ¾ cup buttermilk
• Oil for frying

Tools You’ll Need

• Large cast-iron skillet or deep frying pan
• Mixing bowls
• Slotted spoon
• Paper towels for draining
• Tongs
• Thermometer (optional, but helpful for keeping oil at 350°F)

How to Make Fried Catfish with Hushpuppies

1. Soak the fish: Place your catfish fillets in a shallow dish and cover them with buttermilk. Let them soak for 20–30 minutes to tenderize and tone down any strong flavors.
2. Mix the coating: In a large bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne. Stir well.
3. Dredge the fillets: Remove each piece from the buttermilk, letting excess drip off. Coat thoroughly in the cornmeal mixture.
4. Heat the oil: Pour enough oil into your skillet to cover the bottom by about an inch. Heat to 350°F.
5. Fry the catfish: Fry fillets for 4–6 minutes per side until golden and crispy. Remove and drain on paper towels.
6. Prepare hushpuppy batter: Mix cornmeal, flour, baking powder, salt, sugar, and onion. Stir in egg and buttermilk until thick.
7. Fry hushpuppies: Drop spoonfuls of batter into hot oil. Fry until golden brown, turning once. Remove and drain.

Quick Ingredient Swap Table

Ingredient	Swap Option	Note
Catfish	Tilapia or cod	Use firm white fish for similar texture
Buttermilk	Milk + lemon juice	Mix 1 cup milk with 1 tbsp lemon juice, let sit 10 minutes
Cornmeal	Polenta or masa harina	Provides a slightly different texture
Peanut oil	Canola oil	Neutral flavor with a high smoke point

What to Serve With It

Pair your fried catfish and hushpuppies with:

• Coleslaw with Honey Mustard Dressing – crunchy, tangy, and sweet (check out easymealstoprep.com/honey-mustard-coleslaw).
• Southern Collard Greens – slow-cooked and tender (easymealstoprep.com/collard-greens).
• Creamy Mac and Cheese – because no comfort meal is complete without it (easymealstoprep.com/creamy-mac-cheese).
• Homemade Lemonade – cool and refreshing (easymealstoprep.com/lemonade-recipe).

Tips for Perfect Results

1. Keep the oil hot. A steady 350°F ensures a crisp crust without greasy fish.
2. Don’t overcrowd the pan. Fry in batches to keep oil temperature consistent.
3. Season right after frying. Salt sticks best while the fish is still hot.

Storage Instructions

Store leftover fried catfish in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to bring back that crispy texture. Hushpuppies can also be frozen — just reheat them at 375°F for 5–7 minutes.

FAQs About Fried Catfish with Hushpuppies

1. What’s the best oil for frying catfish?
Peanut oil gives the cleanest flavor, but canola or vegetable oil also works perfectly.

2. How do I keep my catfish from tasting muddy?
Soaking in buttermilk for 30 minutes neutralizes any earthy flavors.

3. Can I make this recipe gluten-free?
Yes! Use gluten-free flour and certified cornmeal.

4. Why are my hushpuppies dense?
If the batter is too thick, add a splash of buttermilk. Don’t overmix.

5. Can I air fry catfish instead?
Absolutely — coat the fillets lightly with oil and cook at 400°F for 10–12 minutes.

6. What’s the secret to crispy catfish?
Use fine cornmeal, keep the oil hot, and drain on paper towels immediately.

Conclusion

There’s something nostalgic about a plate of fried catfish with hushpuppies. It’s the kind of meal that brings everyone to the table, talking and laughing between bites. Try this recipe next weekend — tag your version on Instagram or TikTok, and don’t forget to subscribe to our newsletter for more Southern classics with a modern twist.