Southern Fried Catfish
Crispy, golden Southern Fried Catfish with a cornmeal crust, seasoned with paprika and garlic — a quick, nostalgic comfort food classic that’s ready in 30 minutes.
Equipment
- Cast-iron skillet or deep frying pan
- Tongs
- Paper towels or wire rack
- Thermometer For monitoring oil temp (350°F ideal)
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- Salt and black pepper, to taste
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Cayenne pepper, optional (pinch for heat)
- Vegetable or peanut oil, for frying
- Lemon wedges, for serving
Instructions
- Pat catfish fillets dry. Soak them in buttermilk for 15–20 minutes to tenderize and help breading stick.
- In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne if using.
- Remove fillets from buttermilk and let excess drip off. Dredge in the cornmeal mixture, pressing to coat.
- Heat about 1 inch of oil in a cast-iron skillet to 350°F (175°C).
- Carefully place fish in the hot oil and fry 3–5 minutes per side until golden brown and crispy.
- Transfer to a paper towel or wire rack to drain. Sprinkle with salt and serve with lemon wedges.
Notes
For extra crispiness, try the double-dip method: dredge, dip again in buttermilk, and dredge once more. Serve with lemon wedges and dipping sauce. You can also bake it at 425°F for a lighter version.