Fried Cornmeal Crusted Catfish
Crispy, golden, and bursting with Southern flavor, this Fried Cornmeal Crusted Catfish recipe is a true classic. Tender catfish fillets are soaked in a tangy buttermilk and hot sauce marinade, then coated in a perfectly seasoned cornmeal crust infused with garlic, onion, paprika, and a hint of cayenne for a spicy kick. Fried to perfection in hot vegetable oil, the result is a crunchy, flavorful exterior that gives way to moist, flaky fish. Ready in just 35 minutes, this crowd-pleaser pairs beautifully with traditional sides like coleslaw, hush puppies, or French fries. Whether you're hosting a fish fry or craving comforting Southern cuisine, this easy-to-follow recipe is guaranteed to satisfy. Perfect for anyone searching for the best fried catfish recipe or a delicious Southern seafood dish!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 cup Buttermilk
- 1 tablespoon Hot sauce
- 2 cups Vegetable oil
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine buttermilk and hot sauce. Mix well to ensure the hot sauce is evenly distributed.
Place the catfish fillets in the buttermilk mixture. Ensure each fillet is fully submerged, and let them soak for at least 15 minutes while you prepare the coating.
In another shallow dish or pie plate, mix cornmeal, all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Pour the vegetable oil into a deep skillet or large frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check this by using a thermometer or by dropping a small pinch of the cornmeal mixture into the oil—it should sizzle immediately.
Remove the catfish fillets from the buttermilk mixture, allowing the excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to coat evenly on both sides.
Carefully lower the coated fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan.
Fry the catfish for 4-5 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
Use a slotted spoon or tongs to transfer the fried fillets to a plate lined with paper towels to drain any excess oil.
Serve the fried catfish hot with your favorite sides, such as coleslaw, hush puppies, or French fries. Enjoy!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 563 mg | 12% | |
*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.
