Fried Catfish
Crispy, golden cornmeal-crusted catfish fillets with a tender, flaky interior. This Southern classic uses a seasoned buttermilk soak and a well-spiced cornmeal dredge for the perfect crunch. Quick to fry and impossible to resist with a squeeze of lemon and a side of tartar sauce.
For 4 servings
- prep · ~30 min
Soak the catfish in seasoned buttermilk.
In a large bowl, whisk together the buttermilk and hot sauce. Add the catfish fillets, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes.
TIPDon't soak longer than 2 hours, or the acid in the buttermilk can start to break down the delicate fish. - prep · ~2 min
Mix the seasoned cornmeal dredge.
In a shallow dish or pie pan, combine the cornmeal, all-purpose flour, garlic powder, onion powder, smoked paprika, black pepper, and salt. Whisk until evenly blended.
- fry · ~10 min
Heat the frying oil to 350°F.
Pour the oil into a cast-iron skillet or heavy-bottomed pot to a depth of about 1 inch. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). Line a baking sheet with paper towels and place a wire rack on top.
TIPMaintaining a steady 350°F is key. If the oil is too cool, the fish will absorb oil and get greasy; too hot, and the crust will burn before the fish cooks through. - prep · ~5 min
Dredge each fillet in the cornmeal mixture.
Remove one fillet from the buttermilk, letting the excess drip off. Press it firmly into the cornmeal mixture on both sides, coating it completely. Shake off any loose dredge and place the coated fillet on a clean plate. Repeat with the remaining fillets.
TIPFor an extra-crunchy crust, do a double dip: after the first dredge, dip the fillet quickly back in the buttermilk and dredge a second time. - fry · ~7 min
Fry the catfish in batches until golden brown.
1.Carefully lower 2 fillets into the hot oil. Fry for 3 to 4 minutes on the first side.2.Using tongs, gently flip the fillets and fry for another 3 minutes, until the crust is deep golden brown and the fish is opaque and flakes easily.3.Transfer the fried fillets to the prepared wire rack to drain. Bring the oil back to 350°F between batches.4.Repeat with the remaining fillets.TIPDon't crowd the pan — frying too many fillets at once drops the oil temperature drastically. - serve
Serve immediately with lemon wedges.
Plate the catfish fillets while they are still piping hot. Garnish with lemon wedges for squeezing over the top. Serve with your favorite tartar sauce and hot sauce on the side.
TIPFried catfish waits for no one. Serve it the moment it comes off the rack for the best crunch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always pat catfish fillets dry before the buttermilk soak for better adhesion.
- 2Use a deep-fry thermometer to keep the oil steady at 350°F for a non-greasy crust.
- 3For extra crunch, double-dredge the fillets: buttermilk, cornmeal, buttermilk, cornmeal.
- 4Let the dredged fillets rest on a wire rack for 5 minutes before frying to help the coating cling.
- 5Don't overcrowd the skillet — fry in batches to maintain oil temperature and crispiness.
- 6Serve immediately: fried catfish loses its crunch within minutes after cooking.
- 7Store leftover fried catfish in a single layer on a rack in the fridge; reheat in a 375°F oven.
Adapt it for your goals.
Gluten-Free
Swap the all-purpose flour for an equal amount of rice flour or fine almond flour to keep the dredge gluten-free while maintaining crunch.
SpicySpicy
Increase the hot sauce in the buttermilk to 2 tablespoons and add 1/2 teaspoon cayenne pepper to the cornmeal mix for a fiery kick.
Air FryerAir Fryer
Instead of deep-frying, spray the coated fillets with oil and cook in an air fryer at 375°F for 10-12 minutes, flipping halfway, for a lighter version.
Why this is on our healthy list.
Lean Protein Source
Catfish is a low-fat, high-quality protein that supports muscle maintenance and repair.
Rich in Selenium
Catfish provides selenium, an antioxidant mineral important for thyroid function and immune health.
Contains Vitamin B12
Catfish is a good source of vitamin B12, essential for nerve function and red blood cell production.
Low in Saturated Fat
Cornmeal and buttermilk keep the total saturated fat moderate when fried in a neutral oil, making this a sensible indulgence.
Frequently asked questions
Yes, firm white fish like tilapia, cod, or whiting work well, but adjust cooking time based on thickness to avoid overcooking.
