Simple Southern Fried Catfish
Even if you’re not a seafood fan, you’ll want to try this Southern Fried Catfish recipe. With its clean, delicious flavor and perfectly crispy coating, it’s a simple, easy dinner that anyone can make and enjoy.
Classic Deep Fried Catfish
Does it get any more classic than Southern fried catfish dinner? 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. 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. Now, who’s ready for a fish fry?
All You Need is 5 Ingredients!
- Catfish fillets (pond raised if possible)
- Cornmeal
- Salt
- Pepper
- Oil (vegetable oil or canola oil)
What kind of cornmeal should I use?
You can use whichever cornmeal you prefer in this fried catfish. I like white cornmeal, but my mom prefers white self-rising flour and just skips a bit of the salt since it’s already in there. You can also use yellow, plain, or self-rising cornmeal—whatever works. When in doubt, just use what you’ve got!
Bring on the Flavor!
You can enhance your cornmeal mixture by adding your favorite seasoning, along with a variety of herbs and spices for extra flavor. Here are some ideas:
- For a spicy kick, sprinkle in cayenne pepper or a teaspoon of paprika.
- Up the flavor with a tablespoon of ranch seasoning.
- Experiment with a teaspoon of Season All, Lawry’s, Old Bay, lemon pepper, hot sauce, or garlic powder for a burst of seasoning.
- For a subtle touch, add 1/4 teaspoon of celery seed. The choice is yours!
How to Make Southern Fried Catfish
1. In a large skillet, heat 1/2 inch of oil over medium-high heat. I’m using my large cast iron skillet here, but if you’re more comfortable cooking in a regular or nonstick skillet, go for it. Whatever cranks your tractor.
2. Next, pour the cornmeal into a shallow 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 and black pepper. Give it a stir.
3. Dredge catfish fillets in the cornmeal mixture and press down gently. Repeat with the other side.
4. Turn the stove down to medium and place the catfish fillets into the hot oil. The most important thing to do is not to overcrowd the fillets. This will lower the temperature and result in soggy fish, which we definitely don’t want! Only fry two fillets at a time.
Pro Tip: This is where most people run into trouble. When frying, your oil should be hot enough to sear the outside but not so hot that it burns before cooking through. If the oil isn’t hot enough, the food will absorb more oil and turn out greasy. I heat my oil on medium-high for 3–5 minutes, then lower it to medium right before cooking.
5. Deep fry fish fillets until golden brown (about 3 to 5 minutes) and then turn them over to brown the other side. Once done, place fillets on a paper towel-lined plate or a wire rack to drain.
Pro Tip: If you have a big batch, I recommend placing them on a wire rack set on a lined baking sheet in a preheated 200°F oven so they remain crispy while you cook the fish in batches.
I love serving up my fried catfish fillet with lemon wedges because everything’s better with a squeeze of citrus. Trust me, it’s a real catch (wink, wink). Enjoy!
Frequently Asked Questions
Not a fan of catfish? No problem! This recipe works great with any kind of white fish.
Sure! If you’d prefer to use a deep fryer, heat it to 350°F. 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 the deep-fried catfish on a wire rack to make sure they’re nice and crispy when it’s time to serve.
Yes. Here are more detailed instructions for air-fried catfish. But you want to fry the fish in a 400°F air fryer for about 8 minutes on each side.
If your fried catfish fillets are coming out mushy, it’s probably because the oil isn’t hot enough. Make sure the oil’s at the right temperature, and don’t overcrowd the pan, as it’ll bring the temp down. If they’re already mushy, pop the fillets in the oven or air fryer to crisp them back up.
What to Serve with Southern Fried Catfish
Looking to create the ultimate Southern meal? Pair your crispy fried catfish with some classic sides for a truly comforting feast. Try these delicious options:
- 3-Ingredient Buttermilk Biscuits – Because life’s too short for bad biscuits.
- Cheesy Mashed Potatoes – Say goodbye to bland spuds forever.
- Southern-Style Fried Okra – The crispy, snackable veggie you didn’t know you needed.
- Fresh Green Beans – Proof that simple and healthy can still be delicious.
- Easy Creamed Corn – Sweet, creamy, and guaranteed to steal the show.
You can keep it simple by serving the fried fish with a lemon wedge, vinegar, and homemade tartar sauce. Whether it’s a big gathering or a quiet dinner, these pairings will make your Southern fried catfish shine!
Storage
Store your fish fillets in an airtight container in the fridge for up to 3 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 once more.
You can also freeze leftovers for up to 3 months in a freezer-safe container or plastic bag. Just make sure the bag is sealed to avoid freezer burn.
…OR transform that fried catfish into taco night greatness or the sandwich of your dreams. Waste not, snack more!
Simple Southern Fried Catfish
This crispy Southern fried catfish recipe delivers golden, flaky perfection with a well-seasoned cornmeal crust. It's quick to make and full of down-home flavor.
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- 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.
- 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 (about 3 to 5 minutes on each side).
- 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.
Nutrition Information:
Amount Per Serving: Calories: 1427
hey christy,
i luv salt/pepper catfish served in restaurants, but have never fixed it…do u just add a little more pepper?
The picture just make the fish look delectable , but I really have never been able to eat fish. I always thought it was because we never had good fresh fish when growing up in SE Ohio and when my mom served it it was a frozen block with little needle bones in it and sometimes black looking skin. So nasty that I still feel nauseous just thinking of it. When I moved to FL everyone told me I would love fresh fish, especially grouper, but it never happened. My only seafood adventure is shrimp and I do love it- boiled or fried.I don’t do buttermilk either as it just looks like soured milk to me. My parents liked it and I remeber them adding a sprinkle of black pepper on top of their serving.
I love fried catfish. I add cayenne and garlic powder in the dry mix. It’s great with mashed potatoes and corn on the side. Gimme some steaming hot shrimp with garlic butter or seafood sauce to dip it in any day! I love most seafood.. cep’t I wont eat oysters on the half shell for no amount of money.. it’s disgusting and makes me feel like I got a bad cold if ya catch my drift…yuck.
When I was young, my mother would make catfish and would scare the tar outta me with her warnings about the bones. Wern’t no such thing as boneless fillets back then.
You will do excellent on TV sweetie! So excited for you and everything happening!
Watch out Paula Christy is in the house. Have a wonderful television debut my friend. I eat my fish broiled or steamed.
Girl, you know we love our catfish over here in Mississippi! Belzoni even goes so far as to say that they are the catfish capital of the world!! Now, me, you know I get fresh seafood down here so I love the stuff, and I’d venture to say that folks who are eating the frozen stuff, especially the foreign stuff, haven’t really even tasted “real” seafood. Your catfish is similar to mine except I like just a bit of SR flour in the cornmeal for catfish. And a bit of Cajun seasoning. 🙂
Now, I’ll have a plate please. You got me cravin’ it LOL!!
Personally I don’t care for fish. My husband LOVES it. Fishing poles in hand he takes the kids out to the lakes, rivers, streams and ponds in our area to catch them fresh. Trout is what he prefers but seems to like it all. He even took me out ocean fishing for our anniversary once, lol!
Hi,
I make my fried fish the same way, but sometimes I add a little Old Bay to the mix and it gives it a wonderful flavor. I use flounder, bass, whiting, etc.
Can’t wait for the hushpuppy recipe.
Thanks so much,
Maria