Golden. Crunchy. Perfectly seasoned.
This Southern Fried Catfish Recipe is dredged in a bold, spiced cornmeal coating and fried until irresistibly crispy on the outside and tender inside. It’s a true comfort food classic perfect for family dinners, fish fries, or weekend cookouts.
Serve it with lemon wedges, tartar sauce, hot sauce, and hush puppies for the full Southern experience.
table of contents
Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: Southern / American
- Method: Deep Frying
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Ingredients
Dry Coating
- 1 ½ cups fine yellow cornmeal
- ½ cup all-purpose flour
- 2 ½ – 3 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp lemon pepper
- ½ tsp cayenne pepper (adjust to taste)
Wet Mixture
- 2 large eggs
- 2 tsp hot sauce
Fish
- 1 lb catfish fillets (patted dry)
For Frying & Serving
- Neutral oil (vegetable, peanut, or canola)
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions
1️⃣ Prepare the Breading
In a brown paper bag or zip-top bag, combine cornmeal, flour, and spices. Shake to mix.
2️⃣ Prepare Wet Dip
In a shallow bowl, whisk eggs and hot sauce.
3️⃣ Dredge the Fish
Dip each fillet in egg mixture, then coat thoroughly in cornmeal mixture. Shake off excess.
Place on parchment-lined tray.
Let rest 10–15 minutes before frying (this helps coating stick!).
4️⃣ Heat Oil
Heat 4 inches of oil in a Dutch oven to 350–360°F (175–180°C).
5️⃣ Fry
Fry in batches (don’t overcrowd).
Cook 2–5 minutes per side until golden brown.
Drain on wire rack.
Cool 5–10 minutes, then serve hot.
Pro Tips for Ultra Crispy Catfish
- Use fine cornmeal (not coarse grit)
- Let coated fish rest before frying
- Keep oil between 350–360°F
- Fry in batches
- Drain on rack, not paper towels alone
Storage & Reheating
Fridge
Store in airtight container for up to 2 days.
Freezer
Freeze up to 1 month.
Reheat
Bake at 350°F (175°C) for 10–15 minutes
Or use air fryer for crispier results.
Ingredient Substitutions
- Gluten-Free: Use 1:1 gluten-free flour
- No Eggs? Use buttermilk
- Less Heat: Reduce cayenne
- No Smoked Paprika? Use regular paprika
- Fish Options: Haddock, cod, whiting, or pollock
Nutrition (Per Serving Estimate)
- Calories: 210 kcal
- Protein: 15g
- Carbs: 26g
- Fat: 5g
- Sodium: 512mg
Nutrition is estimated.
Disclaimer
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes. This content is for informational purposes only.
FAQs
Why is my coating falling off?
Let fish rest after dredging before frying.
Why is my fish greasy?
Oil temperature too low.
Can I air fry this?
Yes! Spray lightly with oil and cook at 400°F for 10–12 minutes.
Southern Fried Catfish
Ingredients
Equipment
Method
- In a shallow bowl, combine cornmeal, flour, seasoned salt, paprika, cayenne, and black pepper.
- In another bowl, whisk together eggs and hot sauce until well combined.
- Dip each catfish fillet into the egg mixture, then coat thoroughly in the cornmeal mixture.
- Place coated fillets on a plate and let rest for 10–15 minutes to help the coating adhere.
- Heat oil to 350°F (175°C) in a deep skillet. Fry fish for about 3–4 minutes per side until golden and crispy. Drain on paper towels and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Southern Fried Catfish is everything comfort food should be: crispy, flavorful, and deeply satisfying. With its perfectly seasoned cornmeal crust and tender flaky interior, it’s the kind of recipe that turns an ordinary dinner into a true Southern feast.
Serve it hot, squeeze on some lemon, and don’t forget the hot sauce.