Southern Fried Catfish Fillets
Few dishes capture the soul of Southern cooking like golden, crispy fried catfish. With its crunchy cornmeal coating and tender, flaky inside, fried catfish is comfort food at its best. Whether served at a backyard fish fry, a family dinner, or a summer cookout, this dish brings people together around the table. Today, we’re making Southern Fried Catfish Fillets — a recipe that’s crunchy, flavorful, and true to its roots.
Ingredients
- 4–6 catfish fillets
- 2 cups buttermilk
- 2 cups yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Optional garnishes: lemon wedges, hot sauce, fresh parsley
Instructions
Step 1: Soak the Fish
Place catfish fillets in a shallow dish and cover with buttermilk. Let soak for at least 30 minutes or up to overnight. This tenderizes the fish and removes any overly strong flavor.
Step 2: Prepare the Cornmeal Coating
In a large bowl, mix cornmeal, flour, salt, black pepper, paprika, and cayenne pepper. Stir well to combine.
Step 3: Heat the Oil
Pour vegetable oil into a deep skillet, cast iron pan, or Dutch oven until it’s about 2 inches deep. Heat oil to 350°F (175°C).
Step 4: Dredge the Fillets
Remove catfish from the buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly so the coating sticks. Shake off excess.
Step 5: Fry the Fish
Fry fillets in batches, making sure not to overcrowd the pan. Cook for about 4–6 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Step 6: Drain and Serve
Place fried catfish on paper towels or a wire rack to drain excess oil. Serve immediately with lemon wedges, tartar sauce, or a splash of hot sauce.
Pro Tips
- Cornmeal is key: Use yellow cornmeal for the best crunch and flavor.
- Keep the oil hot: Maintain 350°F; if oil gets too cool, the coating turns soggy.
- Double-dip for extra crunch: Dip the fillets back in buttermilk and then coat again with cornmeal before frying.
- Use cast iron: It holds heat well and gives the fish an even, crispy fry.
- Rest before serving: Let the fried fish sit for 2–3 minutes to keep the coating crisp.
Variations
- Spicy Cajun Catfish: Add Cajun seasoning and extra cayenne to the cornmeal mix.
- Oven-Fried Catfish: For a lighter version, bake coated fillets at 425°F (220°C) for 20 minutes, flipping halfway.
- Catfish Nuggets: Cut fillets into bite-sized pieces and fry for snackable bites.
- Herbed Cornmeal: Mix in dried thyme, parsley, or garlic powder for more depth.
- Buttermilk Hot Sauce Soak: Add a few tablespoons of hot sauce to the buttermilk for tangy, spicy flavor.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap cooled fillets in foil or parchment and freeze for up to 2 months.
- Reheating: Reheat in an oven at 350°F (175°C) for 10–12 minutes or in an air fryer for 5–6 minutes to restore crispiness. Avoid microwaving, as it softens the coating.
Nutritional Information (per fillet, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 365 |
| Protein | 25 g |
| Carbohydrates | 22 g |
| Fat | 20 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 520 mg |
FAQs
Can I use another fish besides catfish?
Yes. Tilapia, cod, or haddock work well with the same coating.
Why soak in buttermilk?
It tenderizes the fish and reduces any “fishy” taste.
Can I air fry catfish instead of frying?
Yes. Spray coated fillets with cooking oil and air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
Do I have to use flour?
You can skip flour and use all cornmeal, but the flour adds a lighter crisp.
What oil is best for frying catfish?
Peanut oil is traditional, but vegetable or canola oil work perfectly.
Serving Ideas
- Serve with coleslaw, hush puppies, and fries for a classic Southern fish fry plate.
- Pair with macaroni and cheese for extra comfort.
- Add collard greens or cornbread for a soulful feast.
- Offer hot sauce, tartar sauce, or remoulade on the side.
Final Thoughts
Southern Fried Catfish Fillets are a true classic — crispy, golden on the outside, flaky and tender inside. With the right cornmeal coating and a hot skillet of oil, you can bring the taste of a traditional fish fry right into your own kitchen. This dish is hearty, flavorful, and always a crowd-pleaser. Once you try it, it’s bound to become a regular on your dinner table.
