Classic Fried Catfish
Crispy, golden, and full of Southern charm, this Classic Fried Catfish recipe delivers the perfect combination of crunch and flavor. Featuring tender catfish fillets marinated in tangy buttermilk and a splash of hot sauce, then coated in a seasoned blend of cornmeal and flour, this dish achieves a flawlessly crispy exterior with every bite. A touch of cayenne pepper, paprika, and garlic powder adds just the right amount of spice to the mix. Fried to golden perfection in hot vegetable oil, this easy-to-make recipe guarantees restaurant-quality results right in your kitchen. Serve it hot with fresh lemon wedges for a zesty finish—perfect for family dinners, casual gatherings, or cookouts. With just 15 minutes of prep and 20 minutes of cooking time, this classic Southern staple is as quick as it is satisfying.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable oil
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and let them marinate for 15 minutes.
In another shallow dish, mix together the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Remove the catfish fillets from the buttermilk mixture, allowing any excess to drip off, and dredge them in the cornmeal-flour mixture. Press gently to ensure an even coating on each fillet.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor the temperature for consistent frying.
Working in batches to avoid overcrowding, carefully place the coated catfish fillets into the hot oil. Fry for 4-5 minutes per side, or until the coating is golden brown and the fish is cooked through.
Remove the fried catfish from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
Serve the catfish hot with lemon wedges on the side and enjoy!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 33.1 g | 165% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
