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Crispy Southern Fried Catfish

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A classic Southern recipe for crispy, golden fried catfish with a tender, flaky interior. Easy to make at home with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 1.5 pounds catfish fillets, skinless and boneless
  • 2 cups buttermilk (or 2 cups milk mixed with 2 tablespoons lemon juice, let sit 5 minutes)
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • About 3 cups vegetable oil or peanut oil for frying
  • Optional lemon wedges for serving

Instructions

  1. Rinse the catfish fillets under cold water and pat dry with paper towels. Trim any thin edges for even cooking. (5 minutes)
  2. Place the fillets in a shallow dish and cover with buttermilk. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
  3. In a shallow bowl, combine cornmeal, flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Stir well to blend. (5 minutes)
  4. Pour oil into a large heavy-bottomed skillet or deep fryer to a depth of about 1 inch. Heat oil to 350°F (175°C) using a cooking thermometer. Maintain this temperature. (10 minutes)
  5. Remove a fillet from the buttermilk, letting excess drip off. Dredge thoroughly in the cornmeal mixture, pressing lightly to adhere a good crust. Shake off excess. (5 minutes)
  6. Carefully place coated fillets into hot oil without overcrowding. Fry for 4-5 minutes per side or until crust is golden brown and fish flakes easily with a fork. Adjust heat to keep oil steady at 350°F. (8-10 minutes)
  7. Transfer fried catfish to a wire rack or paper towels to drain excess oil. Let rest for a couple of minutes before serving. (5 minutes)

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt coating. Soaking fish in buttermilk tenderizes and helps coating stick. Avoid overcrowding the pan to maintain crispiness. For gluten-free, substitute flour with almond flour or gluten-free baking mix. For dairy-free, use coconut milk with apple cider vinegar instead of buttermilk. Reheat leftovers in a 375°F oven on a wire rack to keep crisp.

Nutrition

Keywords: fried catfish, southern fried fish, crispy catfish, easy fried fish, comfort food, catfish recipe, southern cooking

Find it online: https://lunafeast.com/crispy-southern-fried-catfish-recipe-easy-perfectly-fried-fish-at-home/