Crispy Southern Fried Catfish Recipe for Soul Food Lovers

Sizzling golden-brown southern fried catfish recipe delivers a crispy delight straight from the heart of southern cuisine.

The secret lies in a perfectly seasoned cornmeal coating that locks in flavor and creates an irresistible crunch.

Generations of home cooks have mastered this classic dish, turning simple catfish into a mouthwatering masterpiece.

Each bite promises a burst of savory goodness that transports you to a southern kitchen.

The blend of spices and perfectly fried fish creates a comfort food that speaks to the soul.

You’ll fall in love with this easy-to-make recipe that brings restaurant-quality seafood right to your dinner table.

Get ready to impress everyone with a true southern culinary treasure.

Southern Fried Catfish Ingredient

• Cornmeal: Creates a crispy, golden coating that adds delightful crunch and texture to the fish.
• All-Purpose Flour: Helps the breading stick to the fish and provides a smooth base for the crispy exterior.
• Salt: Enhances the overall flavor and brings out the natural taste of the catfish.
• Black Pepper: Adds a subtle heat and depth to the seasoning mix.
• Paprika: Provides a warm, slightly sweet flavor and beautiful reddish color to the breading.
• Garlic Powder: Introduces a savory, aromatic element that complements the fish perfectly.
• Cayenne Pepper: Brings a zesty kick for those who enjoy a bit of spice in their Southern-style dish.

• Vegetable Oil: Creates the perfect medium for achieving a crispy, golden-brown exterior while keeping the fish tender inside.

• Catfish Fillets: The star of the dish, these fresh fillets provide a mild, delicate flavor that pairs beautifully with the crispy breading.

Equipment to Fry Southern Fried Catfish Just Right

• Cast Iron Skillet: Heavy-duty pan perfect for even, crispy frying.
• Deep Fryer (optional): Alternative to skillet for consistent oil temperature.
• Shallow Dish: For mixing cornmeal breading and coating fish.
• Paper Towels: Helps drain excess oil after frying.
• Tongs: Great for safely turning and removing fish from hot oil.
• Measuring Cups/Spoons: For accurate ingredient measurements.
• Cooking Thermometer: Ensures oil reaches ideal 350 degrees F.

Steps to Cook Southern Fried Catfish at Home

• Breading Preparation

Mix a blend of cornmeal and flour with your favorite southern-style seasonings in a wide, shallow dish. Create a coating that will give your catfish a golden, crunchy exterior.

• Oil Temperature

Warm your cooking oil in a deep fryer or heavy cast iron skillet until it reaches a perfect sizzling point, around 350 degrees. The right temperature ensures a crisp, not greasy, fish.

• Coating the Fish

Gently roll each catfish filet through the seasoned mixture, making sure every inch gets a delicious layer of breading. Tap off any excess to prevent clumping.

• Frying Technique

Carefully lower the fish into the hot oil, letting it cook until it transforms into a beautiful golden brown. This usually takes about 3-4 minutes per side, depending on the thickness of your filets.

• Final Touch

Rest the fried catfish on paper towels to absorb any extra oil. Serve immediately while the breading is still crisp and crackling, perhaps with a slice of lemon or your favorite tangy sauce.

Tips to Perfect Your Southern Fried Catfish

• Kick the seasoning blend up a notch by incorporating cayenne pepper, smoked paprika, or Old Bay seasoning to match your heat preference.
• Use a deep-fry thermometer to maintain consistent 350°F oil temperature, ensuring perfectly crispy fish without burning or becoming greasy.
• Try baking the breaded catfish at 425°F for a healthier option, or air fry for a quick and lighter version that still delivers a satisfying crunch.
• Pair your catfish with classic sides like coleslaw, hush puppies, or remoulade sauce to complete the authentic Southern dining experience.

Plating Ideas for Southern Fried Catfish

• Pair with Zesty Coleslaw: Complement the crispy catfish with a tangy, cool coleslaw that cuts through the richness of the fried fish, adding a refreshing crunch to your plate.
• Serve with Remoulade Sauce: Whip up a quick, spicy remoulade sauce using mayo, mustard, capers, and hot sauce to elevate the catfish's flavor and provide a creamy, zesty dipping experience.
• Southern Sidekick Combo: Place the golden-brown catfish alongside classic southern sides like hush puppies, mac and cheese, or green beans for a hearty, traditional meal that celebrates southern comfort food.
• Fresh Lemon Garnish: Squeeze fresh lemon wedges over the crispy catfish just before serving to brighten the dish and add a citrusy pop that cuts through the rich, fried coating.

How to Store Southern Fried Catfish After Cooking

• Refrigerate Wisely: Store leftover fried catfish in an airtight container in the refrigerator for up to 3 days. Keep the crispy coating intact by placing paper towels between layers to absorb excess moisture.
• Reheat with Care: Warm refrigerated catfish in a preheated oven at 350°F for 10-12 minutes to restore crispiness. Avoid using the microwave, which can make the coating soggy and ruin the texture.
• Freeze for Later: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag. Frozen catfish can maintain quality for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Meal Prep Tip: Prepare the cornmeal coating mixture in advance and store in an airtight container at room temperature. This saves time when you're ready to cook and keeps your seasoning blend fresh for future meals.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 430 kcal

Servings: 5

Crispy Southern Fried Catfish Recipe

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• Total Time: 20 minutes
• Yield: 5 1x

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Description

Crispy southern fried catfish brings classic Southern comfort straight to dinner tables across America. Home cooks can quickly prepare this golden-brown seafood dish with simple pantry ingredients and traditional deep-frying techniques.

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Ingredients

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• 2 lb/907 g fresh catfish filets
• 1.5 cups/355 ml yellow cornmeal
• 1 tsp/5 ml all-purpose flour
• 1 tsp/5 ml onion powder
• 1 tsp/5 ml garlic powder
• 1 tsp/5 ml Accent
• 2 tsp/10 ml Creole seasoning or seasoned salt
• 0.5 tsp/2.5 ml lemon pepper
• 0.5 tsp/2.5 ml dry crab boil (optional)
• Canola oil for frying

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Instructions

1. Seasoning Preparation: Whisk cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow mixing bowl to create a uniform, flavorful coating for the catfish.
2. Oil Heating: Pour vegetable oil to a 1-inch depth in a deep cast iron skillet, bringing the temperature to a precise 350°F using a digital cooking thermometer for consistent frying.
3. Catfish Preparation: Thoroughly pat catfish fillets dry with paper towels to maximize crispiness and ensure optimal seasoning adherence.
4. Coating Process: Dredge each fillet in the prepared cornmeal mixture, pressing gently to achieve complete coverage, then shake off excess coating to prevent clumping during frying.
5. Frying Technique: Submerge coated fillets in hot oil, maintaining consistent temperature, and fry for 3-4 minutes per side until achieving a golden-brown exterior and tender, flaky interior.
6. Final Presentation: Transfer fried catfish to a wire rack lined with paper towels to drain excess oil, then plate immediately with lemon wedges and chopped parsley for a fresh, vibrant garnish.

Notes

• Manage Moisture Carefully: Pat catfish fillets completely dry to ensure a crispy, golden-brown crust that adheres perfectly to the fish.
• Temperature Precision Matters: Use a digital thermometer to maintain oil at exactly 350°F, preventing soggy or burnt results and guaranteeing perfect frying every time.
• Seasoning Secret: Mix dry ingredients thoroughly to create a uniform coating that delivers consistent flavor and crunch across each fillet.
• Oil Draining Technique: Use a wire rack with paper towels to remove excess oil, keeping the catfish crisp and preventing a greasy texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 5
• Calories: 430
• Sugar: 0 g
• Sodium: 560 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 70 mg