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Southern Fried Catfish

This fried catfish recipe is a classic Southern dish traditionally served with buttermilk hush puppies and buttermilk coleslaw.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 2611.8 kcal

Equipment

  • 1 Deep Fryer or Heavy-Bottomed Pot For safe and efficient deep frying.
  • 2 Mixing Bowls One small for marinade, one large for dry ingredients or a flat pan.
  • 1 Resealable Plastic Bag (2-gallon) For coating fillets evenly and mess-free.
  • 1 Slotted Spoon or Spider For safely handling and removing fried fish from hot oil.
  • 1 Wire Rack with Sheet Pan For draining excess oil and maintaining crispiness after frying.

Ingredients
  

Main

  • ½ cup buttermilk
  • ½ cup water
  • salt and pepper to taste
  • 1 pound catfish fillets cut in strips
  • 1 ½ cups fine cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon seafood seasoning such as Old Bay™
  • 1 quart vegetable oil for deep frying

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Dotdash Meredith Food Studios
  • Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate. Dotdash Meredith Food Studios
  • Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Dotdash Meredith Food Studios
  • Add fillets to the bag, a few at a time, and tumble gently until evenly coated. Dotdash Meredith Food Studios
  • Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly. Dotdash Meredith Food Studios
  • Drain on paper towels. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

For optimal crispness and flavor, ensure your frying oil is maintained at a consistent 365°F (185°C) throughout the cooking process. Using a high-smoke-point oil like peanut oil will also enhance the crust. Do not overcrowd the fryer; work in small batches to prevent the oil temperature from dropping and ensure even browning. After frying, drain the catfish on a wire rack set over paper towels, rather than directly on paper towels, to allow air circulation and maintain crispiness. Consider adding a dash of hot sauce or a squeeze of lemon to the buttermilk marinade for an extra layer of flavor. A final sprinkle of flaky sea salt immediately after frying will elevate the taste.