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Fried catfish is simple, flavorful, and will have you frying like a pro in no time. If you’re craving that classic Southern fish fry experience at home, I got you. This dish is a Southern staple crispy, seasoned to perfection, and served with a side of creamy tartar sauce. When done right, the golden crust has just the right amount of crunch, and the inside? Juicy, flaky, and packed with flavor.
If you love this recipe try my Pan Seared Bronzino, Seafood Boil Recipe (with cajun garlic butter sauce) and Copycat Filet-O-Fish.
Table of Contents
Key Ingredients
- Catfish fillets – Always use fresh catfish, never frozen. If the filets are too big, cut them into smaller pieces.
- Buttermilk – Tenderizes the fish and helps the seasoning stick.
- Cayenne pepper – Adds a little heat to balance out the richness of the fried fish.
- Yellow cornmeal – The key to that crispy, crunchy crust. Cornmeal gives fried catfish its signature texture.
- All-purpose flour – Helps the cornmeal coating stick and adds a little lightness to the crust.
- Creole or Cajun seasoning – Brings bold, zesty flavors that make every bite pop.
- Paprika – Adds a smoky depth and helps give the crust a beautiful golden color.
- Lemon pepper – A touch of citrusy flavor that pairs perfectly with fried fish.
- Italian seasoning – Balances out the spices with a little herby freshness.
- Salt & pepper – Just a pinch.
- Vegetable oil – The best oil for frying because it has a high smoke point and won’t overpower the flavor of the fish.
- Mayonnaise – The creamy base of the sauce.
- Mustard – I originally tested this recipe using both only buttermilk as the binder. However, I found that I like to add the mustard as well because it also helps to tenderize the fish and get rid of the muddy taste.
- Relish – Adds a little sweetness and tang.
- Capers – Bring a salty, briny kick.
- Lemon juice – Brightens up the sauce and balances the richness.
- Dijon mustard – Adds depth and a slight tangy sharpness.
- Chopped dill – Fresh, herby flavor to complement the crispy fish.
Helpful Tips
Use the right frying oil. Vegetable oil, peanut oil, or canola oil are the best options for frying the catfish because they have high smoke points and won’t overpower the fish’s flavor.
Cook to the correct temperature. Fried catfish should be golden brown and crispy, with an internal temperature of 145°F. The fish should flake easily with a fork. I like my fish friend extra crispy, so I’ll keep it frying for a while. Just watch it to make sure it doesn’t burn.
Get rid of the muddy taste. Catfish is a fish that can be found in muddy ponds, lakes and rivers. Due to the type of waters they thrive in, the catfish can have a muddy taste to it. It’s crucial to really soak the catfish in buttermilk and use lots of seasonings so it doesn’t have that muddy taste.
Southern Fried Catfish
Ingredients
Catfish:
- Buttermilk
- 1 lb Catfish , about 3-4 filets, you can buy a large filet and cut it into pieces
- Cayenne pepper
- 1 ½ c yellow cornmeal
- ½ c all purpose flour
- 1 tbsp cajun seasoning, or creole
- 1 tsp Paprika
- 2 tsp Lemon pepper
- 2 tsp Italian seasoning
- 2 tbsp yellow mustard
- Salt & pepper to taste
- Vegetable oil for frying
Tartar sauce:
- 1 c mayo
- 1 tsp relish
- 1 tsp capers
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1 tsp dill, Chopped
Instructions
- Add catfish filets to a bowl and pour enough buttermilk just to cover. Add cayenne pepper and mix around. Let catfish soak in buttermilk for 15-30 min. This helps get the muddy flavor out of the catfish.
- In the meantime get a large bowl and combine the cornmeal, flour and all the seasonings. The seasoning measurements are suggested, you can put more or less.
- Now make the tartar sauce. Combine all the ingredients for the tartar sauce in a bowl and whisk until combined.
- Drain the buttermilk from the catfish and shake off any excess. Add the yellow mustard all over the catfish.
- Heat a large skillet over medium high heat with the oil for frying. The oil should be about 2 inches deep at least. Check to see if the oil is ready for frying, it should be between 350-375 degrees.
- Coat each piece of fish by dipping in the cornmeal mixture.
- Add the fish to the hot oil. Fry in batches, don’t overcrowd the pan. Fry for about 4 minutes per side or until the fish is a nice golden brown color. I like my fish fried hard so I’ll fry it for a while.
- Set aside on a wire rack lined with paper towels to cool and let some of the oil drain.
- Serve with your favorite sides and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
