If you’re not a seafood person, I guarantee you’re still going to want to try this fried catfish recipe. A “clean” and delicious tasting fish, this recipe is simple, inexpensive, and so easy to make.
Does it get any more classic than this Southern fried catfish recipe? Yes, but only when you pair it with a smattering of Southern side dishes, like coleslaw or hush puppies. A staple in every Southern kitchen, beyond this recipe, I honestly have never even given seafood a fighting chance, as my mother was not a seafood person.
Fortunately, I think catfish is the least-fishy-tasting fish of them all. It tastes even better (and tender) when you add the traditional crunchy cornmeal crust and a squeeze of lemon. All that’s missing is a side of crispy fries, right?
This simple fried catfish recipe without buttermilk is exactly that – simple. Simply add the cornmeal coating and fry the catfish fillets until golden brown. Your delicious pan-fried catfish will be crispy on the outside, flaky on the inside, and ready to eat in minutes.
- Catfish fillets (pond raised if possible)
- Oil (for frying)
- Salt and pepper to taste
How to Make Fried Catfish
Pour about a half-inch of oil into your skillet. I’m using my cast iron skillet here but you don’t have to. If you are more comfortable cooking in a regular or nonstick skillet, go for it. Whatever cranks your tractor.
Put about a cup of cornmeal in a bowl.
This is where you can get creative if you like. Add a bit of cayenne pepper if you want some heat to your catfish or just season your meal with seasoned salt.
Add a little salt (about 1/2 tsp)…
and about 1/2 tsp of pepper. This is totally to your taste.
Now my meal is seasoned just fine for me. Stir that up a bit.
fillets in the cornmeal mixture and press down gently.
Repeat with the other side.
Place the catfish fillets into the hot oil.
This is the part that gives folks the most problems. When frying, your oil should be hot enough to sear the outside of what you are cooking but not so hot that it burns before it gets done inside. If your oil isn’t hot enough, whatever you are frying will absorb more in absence of that immediate searing and thus be greasy.
What I do is heat my oil while I am preparing the dish. I heat it on medium-high for three to five minutes and then I turn it down to medium a minute or so before I’m ready to cook with it.
Deep fry fish fillets until golden brown and then turn over to brown the other side.
Once done, place fillets on a paper towel-lined plate or a wire rack to drain.
I love to serve mine with lemon wedges. I LOVE to squeeze lemon all over my catfish.
- Store the cooked (and cooled) fish fillets in an airtight container in the fridge for up to three days. When it’s time to reheat, either place them in your air fryer or in a regular oven to ensure they’re nice and crispy.
- You can also freeze leftovers for up to three months in an airtight container or plastic bag. Just make sure the bag is sealed to avoid freezer burn.
- You can use whichever cornmeal you prefer in this fried catfish recipe. I like white cornmeal, while my mother uses white self-rising flour and just puts in a little less salt (self-rising already has salt in it). You can also use yellow, plain, or self-rising cornmeal. When in doubt, go with what you have on hand.
- If you’d prefer to use a deep fryer, heat it to 350 degrees and once the oil is hot, drop in the catfish fillets and let them cook for 7 to 10 minutes, or until they’re golden brown. Most importantly, cool them on a wire rack to make sure they’re nice and crispy when it’s time to serve.
- You can add a variety of herbs and spices to your cornmeal mixture. For those who like heat, add a sprinkle of cayenne pepper or paprika. Other options are lemon pepper seasoning, garlic powder, or celery seed – the choice is yours!
- Make sure you don’t overcrowd the oil, as this will lower the temperature and result in soggy fish, which we definitely don’t want!
- If you have leftovers, transform this fried catfish recipe into fried catfish tacos or sandwiches.
- You can also use this recipe to fry any kind of fish, if catfish isn’t for you.
What do you soak catfish in before frying?
I didn’t in this recipe, but you can soak your catfish in milk or buttermilk for an hour before frying. In the past, people soaked wild-caught catfish in buttermilk to remove the muddy flavor.
Why is my fried catfish mushy?
If your fried catfish fillets turn mushy, it’s usually because your oil isn’t hot enough. Ensure it’s at the correct temperature and don’t overcrowd the oil with the fillets, as this lowers the temperature. If your fried catfish is mushy, place the fillets in the oven or air fryer to crisp up.
What kind of oil do you fry catfish in?
Any vegetable oil is good for frying catfish. However, peanut oil is a popular choice because it gives the fish a tasty, nutty flavor.
Does fried catfish have bones?
Yes, catfish do have an orderly set of bones. They have a main bone, like a spine, and smaller bones like ribs. Fortunately, when you purchase pre-packaged catfish fillets, they’ll be boneless so you don’t have to worry about deboning a fish yourself.
What do you serve with fried catfish?
Besides a lemon wedge, vinegar, and some tartare sauce, you can opt to serve your fried catfish for dinner with fries or potatoes in any form, cornbread, coleslaw, a corn salad, or hush puppies (with a side of hot sauce, of course).
Looking for more sensational seafood recipes?
- catfish fillets I made 4 for this recipe
- 1 cup cornmeal type of your choice (see notes for more info)
- 1/2 tsp salt
- 1/2 tsp pepper
- In a large skillet, heat 1/2-inch of oil over medium-high heat.
- Place the cornmeal in a medium bowl, add salt and pepper, and stir.1 cup cornmeal, 1/2 tsp salt, 1/2 tsp pepper
- Dip each fillet into the cornmeal mixture on both sides to coat.
- Turn the stove down to medium and place each fillet into the oil to cook. Turn the fillets once, until golden brown on both sides.catfish fillets
- Remove the fried fish fillets to drain on a wire rack or a paper towel-lined plate. Serve with lemon wedges, vinegar, or tartar sauce.
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