Here’s a tried-and-true Southern-style recipe for crispy fried catfish fillets — golden, seasoned just right, and flaky on the inside. Perfect for a weekend fish fry or a weeknight comfort meal!
🐟 Crispy Fried Catfish Fillets
🍽️ Serves: 4
⏱️ Time: ~30 minutes
🛒 Ingredients:
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4 catfish fillets (about 1 ½ to 2 lbs total)
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1 cup buttermilk (or regular milk with 1 tbsp vinegar)
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1 tsp hot sauce (optional but recommended)
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1 cup cornmeal (fine or medium grind)
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1/2 cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cayenne pepper (adjust to taste)
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1 tsp salt
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1/2 tsp black pepper
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Oil for frying (vegetable, canola, or peanut oil)
👩🍳 Instructions:
1. Soak the catfish:
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In a bowl or shallow dish, combine buttermilk and hot sauce.
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Add catfish fillets and let them soak for 15–30 minutes.
This removes any fishy taste and tenderizes the fish.
2. Prepare the coating:
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In a shallow dish, mix cornmeal, flour, and all the seasonings.
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Taste the dry mix — it should be flavorful! Adjust seasoning if needed.
3. Dredge the fillets:
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Remove fillets from the buttermilk (let excess drip off).
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Dredge thoroughly in the cornmeal mixture, pressing it on to coat well.
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Let coated fillets rest on a wire rack or plate for 5–10 minutes.
This helps the crust stick better when frying.
4. Heat the oil:
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Heat 1–2 inches of oil in a deep skillet or cast-iron pan to 350°F (175°C).
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Use a thermometer for best results, or test with a small piece of bread (should sizzle immediately).
5. Fry the catfish:
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Fry fillets in batches (don’t overcrowd) for 3–4 minutes per side, or until golden brown and cooked through.
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Internal temp should reach 145°F, or fish should flake easily with a fork.
6. Drain and serve:
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Transfer to a paper towel–lined plate or wire rack to drain excess oil.
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Serve hot with lemon wedges, tartar sauce, or hot sauce.
🍽️ Serve With:
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Hush puppies
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Coleslaw
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Fries or potato salad
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Cornbread
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Pickles or green tomato relish
🔄 Optional Twists:
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Spicy version: Add more cayenne or chili powder to the dredge.
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Cornmeal-only crust: Skip the flour for a crunchier Southern-style coating.
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Oven-baked version: Use a wire rack on a baking sheet, spray the coated fish with oil, and bake at 425°F for 20–25 minutes.
Want a gluten-free, air fryer, or oven-fried version? Just let me know!
