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
CHRISTY WE DID THE MILK THING TOO EITHER YOU HAD SWEET MILK OF BUTTERMILK. AND ALWAYS IF THE BUTTERMILK DIDN’T WORK YOU DID A WAD OF LIGHT BREAD.LOL. MY DAD WAS A AVID FISHERMAN AND HUNTER SO A LOT OF WILD MEAT WAS IN OUR DIET, BUT NOTHING LIKE FRIED CATFISH, HUSHPUPPIES, FRENCH FRIES AND COLESLAW. YUMMY MAKING MY OWN MOUTH WATER.
MY HUSBAND HAD NEVER HAD CATFISH UNTIL WE GOT TOGETHER. HE IS FROM UP NORTH SO HE THOUGHT CATFISH TASTED LIKED MUD AND WOULD NOT EAT IT ,BUT NOW SINCE I CONVERTED HIM TO A SOUTHERNER HE LOVES IT.
Hey Theresa, sure does sound like you had you one more good Daddy who provided for his family!
I’ve just about got my husband converted, too! He is from Georgia but he’s taken a but more work than you’d normally think to get broken in ;).
Gratefully,
christy
Oh My Goodness! I just watched your video and it is great! I love, love, love your website and I can’t wait to get your cookbook. I’m from North Georgia and it tickles me that you cook the same way I do for my family and as a bonus you even talk like me. 🙂
We have had many family suppers of fried fish,usually catfish. They would be fried outside in a big iron pot and served with fries, hushpuppies, and cole slaw, and always sweet iced tea. When the weather was cool, we had grits , gravy and white bread along with fish.We always had lemon wedges on hand in the case of a “bone incident”. As far as the thing about whole milk being called sweet milk in the South–A friend of mine had some new neighbors and she invited them to supper and served biscuits. The new neighbor asked for the recipe and said she had never made biscuits before and was eager to try them out. A while later she was asked if she had made biscuits yet and how they turned out. She admitted that she had made them but they were too sweet.Turns out she had used condensed milk (Eagle Brand) instead of whole milk.
Oh goodness, those family gatherings sound so wonderful. Got my heart stirring just thinking about it. and Bless that lady’s heart for trying the biscuits! lol I bet she was surely surprised with the flavor!
Gratefully
christy
Fish were meant to be fried….you go Southern Plate…!!!
~grins and giggles~
To this day I will not drink milk……..of ANY kind when I eat fish!! But there is nothing like a big ‘ole glass of sweet tea to wash it down!! Soak that fish in buttermilk and this roll it in seasoned cornmeal, fry it and serve it with cole slaw and what a meal you have!!
~Salutes you with her glass of iced tea~ YES MA’AM!
i was looking for a recipe for butter rolls and came upon your website,ive been 3 hours reading all your recipes and stories, ,i love them all, like you im a southerner ,i live 30 miles from memphis tn. i just want to share a little secret with you about frying catfish, apparently the only trick you dont know,,lol i just read you recipe for ,no mention of it, drop 1 whole onion in your hot grease before puttin you fish in there, it gives it a great taste,,please try it,,
I didn’t know that trick Karen! I will have to try it, thank you so much for sharing!!
We love fried catfish; last night we had fried catfish poor boys for dinner dressed with lettuce/dill pickle/tomato slices and a bit of ketchup. (I am from New Orleans – poor boys -aka po-boys – are a staple down here.)
I coat my filets in yellow mustard and let them spend some time in the refrigerator before I coat them with my seasoned corn meal/flour mixture. We always fry seafood in a big old cast iron dutch oven – I find it holds the heat better.
It is funny that you posted this today. Friday I stopped and picked up some fresh catfish and we cooked it outside on the side burner of our gas grill. I fixed some buttered potatoes and had some cole slaw. It brought back great memories of having fish fries at my Grandaddy’s. I coated my fish with flour and corn meal. The only thing that was missing was the corn bread. We always had corn bread, that way if you swalled a bone the corn bread would help get the bone down.
The fish fry that we would have at my Grandaddy’s would be fresh fish usually just caught that day. It would be white perch, flounder and of course catfish. My uncle knew that catfish was my favorite, so he would tell who ever was cooking to make sure that some was set aside for me.
My hubby said that he enjoyed our little fish fry so much, that he was ready for me to get some more catfish to have another one.