Here’s a crispy, Southern-style Catfish Fry recipe — golden on the outside, tender and flaky on the inside. Perfect for fish fry nights, family gatherings, or backyard cookouts.
🐟 Southern Catfish Fry
🛒 Ingredients (Serves 4–6)
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2 lbs catfish fillets
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1 cup buttermilk
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1 tbsp hot sauce (optional)
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1 cup yellow cornmeal
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½ cup all-purpose flour
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp cayenne pepper (optional)
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Vegetable oil (for frying)
👩🍳 Instructions
1️⃣ Prep the Fish
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Rinse catfish and pat dry.
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Cut into serving-size pieces if needed.
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Soak in buttermilk mixed with hot sauce for 20–30 minutes (removes any muddy taste and tenderizes).
2️⃣ Make the Coating
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In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3️⃣ Coat the Fish
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Remove fish from buttermilk, letting excess drip off.
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Dredge in cornmeal mixture, pressing lightly to coat well.
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Place on a rack or tray and let sit 5–10 minutes to help coating stick.
4️⃣ Fry
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Heat oil in a deep skillet or fryer to 350–375°F (175–190°C).
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Fry fish in batches, 3–5 minutes per side, until golden brown and internal temp reaches 145°F (63°C).
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Remove and drain on paper towels or a wire rack.
🍋 Serve With
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Lemon wedges
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Tartar sauce
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Coleslaw
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Hush puppies
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French fries
✨ Pro Tips for Extra Crispy Catfish
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Don’t overcrowd the pan — it lowers oil temp.
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Use a thermometer for consistent frying.
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For extra crunch, double-dip: back into buttermilk, then coating again.
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Let fish rest briefly before frying to help crust adhere.
If you’d like, I can also give you:
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🔥 Oven-baked catfish (healthier version)
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🍳 Air fryer catfish
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🧄 Cajun-spiced catfish fry
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🥣 Southern fish fry batter version (instead of cornmeal coating)
Just tell me which one you want!