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Crispy Southern Fried Catfish Recipe

Southern Fried Catfish

A deliciously crispy fried catfish with a golden coating, perfectly paired with classic Southern sides like coleslaw and hush puppies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Catfish
  • 4 pieces fresh catfish filets Should smell mild and have firm, moist flesh
  • 2 cups cornmeal For coating; can use fine or coarse depending on desired texture
  • 1 cup all-purpose flour Used in combination with cornmeal for a crispier coating
  • 1 tablespoon seasoned salt To taste; adjust based on personal preference
  • 1 teaspoon black pepper To taste
  • 1 litre vegetable oil For frying; choose a neutral oil with high smoke point

Method
 

Preparation
  1. Rinse catfish filets under cold water and pat dry with paper towels.
  2. In a shallow dish, mix the cornmeal, flour, seasoned salt, and black pepper.
Coating
  1. Dredge each catfish filet in the cornmeal mixture, ensuring a thorough coating.
  2. Let the coated filets sit for a few minutes to allow the coating to adhere.
Frying
  1. Heat oil in a deep pan over medium-high heat until it reaches 350°F (175°C).
  2. Carefully add the coated catfish to the hot oil, ensuring not to overcrowd the pan.
  3. Fry for about 3-5 minutes on each side until golden brown and crisp.
  4. Remove catfish and place on a paper towel-lined plate to drain excess oil.

Notes

Serve with coleslaw, hush puppies, or a squeeze of lemon. Fried catfish is best enjoyed immediately after cooking for maximum crispness.