Fried Catfish

Why You’ll Love This Recipe

If you’ve ever had fried catfish at a Southern fish fry or seafood restaurant, you know how irresistible it can be. The cornmeal crust gives the fish a perfect crunch, while the tender, flaky catfish inside melts in your mouth. This recipe is simple to prepare, yet it delivers a truly satisfying meal. Whether you’re a seasoned pro at frying fish or a beginner, this recipe guarantees crispy, golden catfish every time!

Ingredients

• 4 catfish fillets (about 4-6 ounces each)

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cayenne pepper (optional for a bit of heat)

• 1/2 cup buttermilk (or regular milk if you prefer)

• 1 large egg

• Vegetable oil (for frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the catfish: Pat the catfish fillets dry with paper towels to remove any excess moisture. This will help the breading adhere better.

2. Make the batter: In a shallow bowl, whisk together the buttermilk and egg. In another shallow dish, mix the cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne pepper.

3. Coat the fish: Dip each fillet into the buttermilk mixture, allowing any excess to drip off, then dredge the fillet in the cornmeal mixture, making sure it’s evenly coated. Press the coating gently to ensure it sticks well.

4. Heat the oil: In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping in a small amount of cornmeal; if it sizzles immediately, the oil is hot enough.

5. Fry the catfish: Carefully add the coated catfish fillets to the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes per side, or until the catfish is golden brown and crispy. The fish should reach an internal temperature of 145°F (63°C).

6. Drain and serve: Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sides.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 10-12 minutes

• Total time: 20 minutes

Variations

• Add seasoning: For extra flavor, add seasoning blends like Old Bay, Cajun seasoning, or lemon zest to the cornmeal mixture.

• Use a different fish: If catfish is unavailable, you can substitute with other mild fish like tilapia, cod, or trout.

• Batter version: For a heavier, crunchier crust, you can dip the fillets or a simple flour and water batter instead of the cornmeal mixture. or a simple flour and w

• Crispier crust: For an even crunchier exterior, double-dip the catfish fillets by coating them in the buttermilk mixture and cornmeal mixture twice.

Storage/Reheating

• Storage: Leftover fried catfish can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a skillet over medium heat to restore the crispy texture, or in the oven at 350°F (175°C) for about 10-15 minutes.

FAQs

1. Can I use frozen catfish?

Yes, frozen catfish can be used for this recipe. Make sure to thaw it completely in the refrigerator before cooking and pat it dry to avoid excess moisture.

2. How do I know when the catfish is done frying?

The catfish should be golden brown and crispy on the outside. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) to ensure it’s fully cooked.

3. Can I fry catfish without buttermilk?

Yes, you can use regular milk or even a mixture of milk and lemon juice or vinegar as a substitute for buttermilk. The acidity in the milk will help tenderize the fish, though buttermilk gives it a more authentic taste.

4. How can I make my fried catfish crispier?

For extra crispiness, you can add a tablespoon of cornstarch to the cornmeal mixture or double-dip the fish in the batter for an additional crunchy layer.

5. Can I make fried catfish without deep frying?

Yes, you can pan-fry the catfish in a skillet with just enough oil to cover the bottom. The key is to maintain the oil at the right temperature to get a crispy crust without overcooking the fish.

6. Can I use almond flour or gluten-free breadcrumbs for a gluten-free version?

Yes, you can substitute almond flour or gluten-free breadcrumbs for regular flour to make this dish gluten-free. Make sure the cornmeal is also gluten-free.

7. What can I serve with fried catfish?

Fried catfish pairs wonderfully with classic sides like hushpuppies, coleslaw, French fries, or a simple green salad. You can also serve it with a side of tartar sauce or hot sauce for dipping.

8. Can I freeze fried catfish?

Yes, you can freeze fried catfish. After frying and cooling, place the fillets in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. Reheat in the oven to restore the crispiness.

9. How do I prevent the catfish from sticking to the pan?

Ensure the oil is hot enough before adding the fish. This helps to form a crispy crust quickly, preventing sticking. Additionally, make sure the fish is well-coated in the cornmeal mixture.

10. Can I bake catfish instead of frying it?

Yes, you can bake catfish for a healthier alternative. Coat the fish in the cornmeal mixture, place it on a greased baking sheet, and bake at 400°F (200°C) for 12-15 minutes, or until the fish is cooked through and crispy.

Conclusion

Fried Catfish is a delicious, crispy, and flavorful dish that’s perfect for any meal. Whether you’re craving a Southern classic or want to treat yourself to something comforting, this recipe is simple, quick, and utterly satisfying. Serve it with your favorite sides, and you’ve got a meal that’s sure to impress!

---

Print