A true Southern staple that’s simple, satisfying, and perfect with hush puppies, coleslaw, or fries.
Here’s the traditional, no-fail version:
🐟 Classic Southern Fried Catfish
Ingredients
(Serves 4)
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4 catfish fillets (about 6–8 oz each)
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1 cup (240 ml) buttermilk
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1 tsp hot sauce (optional, but adds great flavor)
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1 cup (120 g) cornmeal
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½ cup (65 g) all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1 tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional for a little kick)
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Oil for frying (peanut or vegetable oil works best)
Instructions
1. Marinate the catfish
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Rinse fillets and pat dry with paper towels.
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In a shallow dish, mix buttermilk and hot sauce.
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Add catfish and coat well.
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Let soak at least 30 minutes (up to 4 hours in the fridge).
2. Prepare the coating
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In another dish, mix cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne.
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Remove catfish from buttermilk, allowing excess to drip off.
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Dredge each fillet in the cornmeal mixture, pressing gently to coat.
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Place on a wire rack for 10 minutes — this helps the crust stick better.
3. Heat the oil
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Pour oil into a deep skillet or cast-iron pan (about ½ inch deep).
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Heat to 350°F (175°C) — hot enough that a bit of cornmeal sizzles immediately.
4. Fry the catfish
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Fry 2 fillets at a time (don’t crowd the pan).
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Cook 3–4 minutes per side until golden brown and crisp.
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Transfer to a paper-towel-lined plate or wire rack to drain.
5. Serve
Serve hot with:
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Tartar sauce or remoulade
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Lemon wedges
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Coleslaw, hush puppies, or fries on the side
💡 Tips
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Don’t skip the buttermilk soak — it tenderizes the fish and removes any “muddy” taste.
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For extra crunch, use a mix of cornmeal + crushed saltine crackers.
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Keep fried pieces warm in a 200°F (95°C) oven while cooking the rest.
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Leftovers? Reheat in an air fryer or oven to keep that crispy crust.
Would you like me to include a Cajun-style fried catfish version next — with spicy seasoning and a zesty remoulade sauce? It’s bold, crispy, and full of Southern flair.
