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
I love catfish. Red Lobster has a very good fried catfish on it’s menu here in Wisconsin.
The best times for fishing up here is in early spring right after the ice goes off the lakes and in late fall when the waters are getting ready to freeze over—and of course, if you’re among the hearty folk, ice fishing is great. The fish are firm (not mushy) and fresher tasting.
We always had to keep vinegar on the table when eating catfish. If my parents or grandparents thought we might’ve swallered a bone we would be forced to drink some of the vinegar. They would ask if we swallowed a bone, we always said no but it didn’t always work. I only remember swallowing one small bone but I probably drank vinegar 100 times. I guess I loved fried catfish more than I hated vinegar. Once we turned about 10 years old we had “outgrown” the need to drink vinegar after swallowing a bone and the vinegar quit making appearances on the dinner table. My brother was about 3 years older than me so once he got past the “needin vinegar stage” he would say ” I think Debbi just swallowed a bone”…. and then laugh as I was drinking vinegar..
There are some ladies the next town over that make the best fried catfish, fries, and hush puppies. they started out in a renovated horse trailer and now are in the garage of their house. I don’t know what their secret seasoning is but I would be willing to trade them my gumbo recipe for it! i do miss their sweet tea, it comes in glasses about the size of a goldfish bowl. They are an almost never indulged splurge nowadays and darn the carbs! Your catfish sure does look pretty and makes my organic salad with organic turkey lunch look awful boring. I like that tart thing going on with seafood too…vinegar on my fries and fish n chips. All of us here on SP do have a lot in common, don’t we? I have a theory that we are all shirt-tail kin and just haven’t figured it out yet!
I’m delighted to get this recipe. Like you, I’m not a seafood person for the very same reasons as you gave and likewise, grew up with catfish being the closest thing to “sea” food as we had. Growing up, Daddy loved to fish off the bank of the river or nearby lakes and catfish was usually what he brought home. We often had a big old “fish fry” out in the back yard! I’m SO GLAD to hear you comment on the “clean” fish because, while I love fried catfish, I still have to psych myself up to eat it because I’ve always associated catfish with them being scavengers and eating the nasty stuff off the bottom of a lake (EWWWWW). I guess I’d never given thought to someone “hand raising” them in a “clean” pond and hand feeding them so they don’t have to scavenge!!!! What a delightful thought and completely changes my view on eating it. Thanks Christy for clearing up the images in my head!!!! I will now make a point of shopping for catfish and looking for the “pond raised” notation on the label!! Can’t wait for your hush puppy recipe to accompany the fried catfish!!
Apparently the ‘folklore’ for fish eating varies per geographical region because when I was growing up we were taught never to eat fish and milk in the same meal. None of it matters as I to this day do not like fish. I will eat shrimp but no fish-not even canned tuna or salmon.
My hubby was taught the same thing. He said the first time he was served fish in school with his carton of milk, he thought they were trying to kill him. He didn’t eat and went home hungry. The next day when all the kids didn’t die and came back to school, he figured it was an old wives tale.
Oh bless his heart! I read that and thought of a little boy going hungry to keep from being poisoned by his school! lol
I just love all of our little histories and wives tales though, sure keeps things interesting and makes for great stories later!
Gratefully ,
Christy
What timing! I just got home from the grocery store & bought a mess of catfish because it was on a really good sale. I haven’t made fried catfish in a long time, but that’s dinner tonight! Oh and it must be served with grits. That’s the way we always had it growing up (I’m from SC) and we only ever had catfish if we’d caught it that day in my uncle’s pond! My kids love all fish, no matter what it is, but they REALLY love fried catfish & grits.
MD, you just made me remember something I hadn’t thought about in YEARS! My grandmother always fixed grits when we had catfish, and she ALWAYS put a spoonful of the grease (with some fried cornmeal bits, too) right in the middle of her grits (sorta like gravy) and it was GOOD! Tell me how people can survive without saving their greast to cook with–I can’t imagine a life without bacon grease!
Funny, we were always told that we had to have “light bread” and pickles when we ate fried fish – for the same reason I’m guessing. I never ate catfish because I always thought it tasted like mud. LOL. But I do remember fish fries!