Southern Fried Catfish Recipe

Name: Southern Fried Catfish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 0.5 cup buttermilk; 0.5 cup water; salt and pepper, to taste; 1 pound catfish fillets, cut in strips; 1.5 cups fine cornmeal; 0.5 cup all-purpose flour; 1 teaspoon seafood seasoning, such as Old Bay™; 1 quart vegetable oil for deep frying

Cook Time: 10 minutes

Ingredients

cup buttermilk
cup water
Salt and pepper, to taste
1 pound catfish fillets, cut into strips
1 cups fine cornmeal
cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay
1 quart vegetable oil for deep frying

Directions

Step 1: Gather all ingredients and set them up on your countertop for easy access.

Step 2: In a small bowl, mix together the buttermilk, water, salt, and pepper. Stir until combined.

Step 3: Pour the buttermilk mixture into a flat pan that is large enough to hold the fillets. Arrange the catfish fillets in a single layer in the pan, turning them to coat each side. Let them marinate for a few minutes.

Step 4: In a 2-gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Shake well to mix.

Step 5: Add the marinated fillets to the bag, a few at a time. Gently shake the bag to ensure the fillets are evenly coated with the cornmeal mixture.

Step 6: Heat the vegetable oil in a deep fryer or large pot to 365F (185C). Ensure the oil is hot enough to fry the fillets to a golden crisp.

Step 7: Carefully drop the coated fillets into the hot oil, working in batches to avoid overcrowding. Fry for about 3 minutes, or until the fillets are golden brown and crispy.

Step 8: Once the fillets are done, remove them from the oil and place them on paper towels to drain any excess oil.

Step 9: Serve your crispy catfish fillets with your favorite sides and enjoy!

Nutrition Facts (per serving)

Calories: 1427
Total Fat: 79g (101% Daily Value)
Saturated Fat: 13g (66% Daily Value)
Cholesterol: 145mg (48% Daily Value)
Sodium: 800mg (35% Daily Value)
Total Carbohydrate: 132g (48% Daily Value)
Dietary Fiber: 6g (21% Daily Value)
Protein: 46g (91% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 178mg (14% Daily Value)
Iron: 9mg (49% Daily Value)
Potassium: 905mg (19% Daily Value)

Southern Fried Catfish Recipe

Origin and History

Southern Fried Catfish is a beloved dish in the southern United States, with its roots deeply embedded in the culinary traditions of the region. Historically, catfish has been a staple of Southern cuisine due to the abundant catfish found in the Mississippi River and other waterways. Early settlers in the South relied on catfish as a cheap and accessible source of protein. Over time, the method of deep-frying catfish became popular, as it preserved the delicate flavor of the fish while offering a crispy, golden exterior. The dish is often associated with family gatherings, church picnics, and fish fry events, which are an integral part of Southern culture.

Regional Variations

While Southern Fried Catfish is enjoyed throughout the South, there are regional differences in its preparation. In Mississippi and Louisiana, it is common to season the cornmeal with a variety of spices, such as paprika, cayenne, and garlic powder, giving the fish a bold, spicy kick. In Alabama and Tennessee, a more straightforward seasoning approach with just salt and pepper is used, allowing the natural flavor of the catfish to shine. Additionally, some regions may prefer a slightly thicker coating, while others opt for a lighter, crispier crust. The choice of oil for frying can also varyvegetable oil is standard, but some prefer peanut oil for its high smoking point and subtle flavor.

Distinction from Similar Dishes

Southern Fried Catfish stands apart from other fried fish dishes due to its unique combination of cornmeal and flour breading, which creates a distinctive crunchy texture. While fried fish is common in many cultures, the use of cornmeal as the primary coating ingredient is a hallmark of Southern cooking. This contrasts with the use of breadcrumbs or flour-only coatings found in other fried fish recipes. The marinating process in buttermilk is another distinctive feature that helps tenderize the catfish and infuse it with flavor, making it moist and juicy on the inside while maintaining a crispy exterior.

Where It Is Typically Served

Southern Fried Catfish is typically served in casual, family-style settings. It is a popular dish at Southern fish fries, where it is often accompanied by side dishes like coleslaw, hushpuppies, cornbread, and pickles. Many Southern restaurants, especially those along the Gulf Coast and in the Mississippi Delta, offer fried catfish on their menus as a main dish. It's also common to find it served in homes during weekend gatherings or at church events. The dish pairs perfectly with cold beverages such as iced tea or beer, making it a favorite for summer barbecues and picnics.

Fun Facts

The practice of frying catfish became especially popular after the Civil War, when catfish were abundant in the Southern rivers and lakes.
Catfish are often caught using traditional methods like "noodling," where people reach into the water and pull the fish out by hand!
Southern Fried Catfish is sometimes referred to as "the poor man's seafood" due to the affordability of the fish in the region.
While catfish are native to North America, their popularity has spread, and now this dish is enjoyed by people around the world.
The dish is so iconic in the South that it has its own dayNational Catfish Day is celebrated every year on June 25th!

Conclusion

Southern Fried Catfish is not just a dish; it is a symbol of Southern hospitality and culture. Whether you are enjoying it at a family gathering or at a local fish fry, it is a comforting, flavorful meal that has been passed down through generations. The simplicity of the recipe, combined with its crispy, savory taste, makes it a timeless classic in Southern cuisine.

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FAQ about Southern Fried Catfish Recipe

The catfish fillets should be marinated for at least 15-20 minutes to allow the flavors to absorb. For best results, you can marinate for up to 2 hours.

Yes, you can use other types of firm white fish like tilapia or bass. However, the texture and flavor may differ slightly from catfish.

Absolutely! You can add more Old Bay seasoning, cayenne pepper, or even paprika for extra heat. Adjust the spices to your personal preference.

To prevent the breading from falling off, make sure the oil is hot enough (around 365°F/185°C). Also, allow the fish to rest for 5-10 minutes after breading before frying. This helps the coating set.

Yes, you can use other neutral oils like canola, sunflower, or peanut oil. Just make sure the oil has a high smoke point for frying.

Leftover fried catfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in an oven at 350°F (175°C) for 10-15 minutes for the crispiest results.

Yes, you can freeze the breaded catfish fillets. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a ziplock bag. They can be stored for up to 3 months. Fry from frozen at 365°F (185°C), adding a few extra minutes to the cooking time.

Southern fried catfish pairs perfectly with classic sides like coleslaw, cornbread, hushpuppies, and fried green tomatoes. You can also serve it with a side of lemon wedges and tartar sauce.

To make the recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and ensure the cornmeal is gluten-free. You can also use a gluten-free seafood seasoning.

Yes, you can make homemade buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Comments

Ash

10/06/2025 01:52:54 PM

I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to 10 minutes. This way you wwill not have problems with the breading falling off!

Diana

08/28/2018 06:27:41 AM

I feel like this recipe is a really great base and easy to make! However, the seasoning and spices are too little for my partner and I so we made some adjustments to the recipe. I ended up adding 2-3 tablespoons of old bay to the buttermilk mixture as well as 1 tablespoon of garlic powder, 2 teaspoons of cayenne powder, and salt and pepper to taste. I also cut the catfish filets into quarters and marinate the fish in the buttermilk mixture

GYPSYLADY3200

12/24/2021 12:20:12 AM

Great!!! I grew up in the South and the "gritty" texture is supposed to be there! If you want just fried fish, well this isn't it. This is how fried catfish is supposed to taste. I did add more Old Bays, a bit of garlic salt, and a generous helping of cayenne pepper (I like me some spice). I liked the buttermilk marinade, but I agree that there was way too much flour/cornmeal left over. I'd half that next time. That would help with not having to use so much more spice to liven it up. No issues with the breading falling off. Made sure my oil was hot enough and then didn't turn my fish over until I saw the edges starting to brown. I cooked mine longer because I like my fried stuff super crunchy. Over all, good recipe!! Thanks for posting!

Pat Nugent

10/14/2014 09:50:36 AM

I always eliminate the buttermilk stage, never thought it added a thing to the taste. But the seasoning of the cornmeal and flour is spot on. If you are having trouble getting the batter to stick, place prepared catfish in the freezer for 15-20 min. Then go directly to the hot oil. At 375 degrees the fish will be crispy brown in about 7-8 min, turning once. If you want to pump up the golden color of the fish, add 1/4 tea of turmeric to the cornmeal mixture.

BoldGum6517

06/26/2024 03:58:33 AM

I used some semolina flour in addition to the corn meal and white flour and also added blackening spices to the flour mix. I didn’t have any buttermilk so I used plain yogurt with the water and a squirt of lemon juice. Turned out very crispy and tasty!

Mz White

09/19/2020 02:11:42 AM

I loved the texture the egg mixture gave the fish. I added flour to cornmeal mixture to help hold breading on fish.

medouglas

02/02/2014 10:59:42 AM

A very nice, very authentic southern recipe. I didn't have buttermilk so I made my own with regular milk and lemon juice - worked just fine. I wanted extra crispy, so I also added a second dredge through the cornmeal mix, with a dip in egg between the first and second dredge. Was excellent, without being too much.

NiftyWheat9418

08/30/2023 10:15:29 PM

Raw at 3 minutes. 8 to 10 minutes works better

Renee Krystal

12/03/2017 04:13:35 PM

I tweaked this recipe a little bit. I did not add water to the buttermilk, it didn’t make sense to add it since some reviews said that the breading kept falling off. I added more than triple the amount of old bay seasoning. And I also seasoned the catfish fillets with salt and pepper along with seasoning he buttermilk. It came out really good! My husband and even my 2 year loved it!

Sally Schuyler Wieringa

03/11/2017 10:20:33 PM

Be sure to soak the catfish and rinse well to get any muddy taste out. Then you can just let it sit in the buttermilk mix until ready to bread. Some catfish will taste like the bottom of the lake, and some won't. But you don't know what you have until it's too late. This is an excellent recipe and I even added a little lemon pepper and seafood seasoning to it.

miss penny

03/14/2017 09:42:19 PM

This was really good, I did add 1 Tbs Old bay and after breading the fish I let it sit for 10 minutes before frying. My husband said its the best we've had yet and I agree.

Alan Crowder

09/07/2025 09:15:18 PM

This was a great recipe. The batter coated and fried up perfectly. I used a generous amount of Old Bay and it tasted really good. Thank you.

Channahjo Polette

07/25/2025 02:35:48 PM

WE LOVE CATFISH AND THIS RECIPE IS SOOOOOOO GOOD

Kenton

07/20/2025 05:14:18 PM

That is exactly the favourite I ate from restaurant before

HandyScale2945

06/14/2025 11:48:07 PM

My husband is a due hard catfish eater and he loved it. Thanks!

sheryl green

06/14/2025 05:22:18 PM

Can’t wait to fry my fish!

FluffySyrup9666

06/13/2025 02:38:08 PM

This is a very good go to recipe. Make it just as shown at least the first time and then make any little changes to suit your specific taste.

Vaunce Ashby

04/30/2025 11:52:58 PM

I added the cayenne pepper and garlic powder as was mentioned earlier, but I also added a half a teaspoon of paprika and a quarter teaspoon of celery receipt. Those last two additions or things that my mom used to

Anna Young

04/28/2025 10:50:58 PM

I tried this recipe last night, and it completely exceeded my expectations. It was so easy to make, and the flavors were absolutely delicious. My whole family loved it, and there were no leftovers! I’ll definitely be adding this to my regular rotation.

Christine Thompson

04/16/2025 03:07:47 AM

Honestly, the best recipe I’ve tried this month.

Cook Time: 10 minutes

Southern Fried Catfish Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Southern Fried Catfish Recipe