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This crispy fried catfish recipe brings the perfect crunch with a golden coating made from fine cornmeal and a hint of seafood seasoning. It’s a classic Southern fried catfish dish that turns simple catfish fillets into irresistible catfish nuggets, perfect for any meal.
Table of contents
Crispy Southern Fried Catfish
Course: MainCuisine: SouthernDifficulty: Medium4
servings15
minutes12
minutes27
minutes400
kcal27
minutesThe smell of fried catfish filling the kitchen is pure comfort. This classic Southern dish is seasoned and fried until golden for a delicious treat.
Ingredients
½ cup buttermilk
½ cup water
Salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying
Directions
- Start by gathering all your ingredients.
- In a small bowl, mix the buttermilk, water, salt, and pepper. Then pour this mixture into a flat pan that’s big enough to hold the fillets.
- Lay the catfish strips in a single layer in the pan and turn them so they’re fully coated. Let them marinate for a bit while you prep the coating.
- In a 2-gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning.
- Now, add the marinated fillets to the bag a few at a time. Gently tumble them around until they’re evenly coated.
- Heat your oil in a deep fryer to 365 degrees F (185 degrees C). Once it’s hot enough, carefully fry the fillets in batches for about 3 minutes, or until they’re crispy and golden brown.
- When they’re done, drain the fillets on a paper towel-lined plate—or, if you want to keep them extra crisp, use a cooling rack like I learned!
- Serve it up hot and enjoy!
What You’ll Need
Gather these ingredients and tools to create your delicious fried catfish:
- ½ cup buttermilk
- ½ cup water
- Salt and pepper, to taste
- 1 pound catfish fillets, cut into strips
- 1 ½ cups fine cornmeal
- ½ cup all-purpose flour
- 1 teaspoon seafood seasoning (such as Old Bay™)
- 1 quart vegetable oil (for deep frying)
- 2-gallon resealable plastic bag
- Deep fryer or heavy-bottom pot
- Paper towels or cooling rack (for draining)
Detailed Cooking Instructions
Time needed: 15 minutes.
Delicious fried catfish recipe that is seasoned and crispy.
- Gather ingredients
Collect buttermilk, water, salt, pepper, catfish fillets, cornmeal, flour, seafood seasoning, and vegetable oil.
- Mix marinade
Combine buttermilk, water, salt, and pepper in a small bowl.
- Marinate catfish
Pour the marinade into a flat pan and add catfish strips. Ensure they are fully coated. Let them marinate.
- Prepare coating
In a resealable plastic bag, combine cornmeal, flour, and seafood seasoning.
- Coat fillets
Add marinated catfish strips to the bag in batches and shake until coated.
- Heat oil
Heat vegetable oil in a deep fryer to 365 degrees F (185 degrees C).
- Fry catfish
Fry catfish fillets in batches for about 3 minutes, until crispy and golden brown.
- Drain and serve
Drain fried fillets on a paper towel-lined plate or a cooling rack. Serve hot.
Tips & Tricks
- To keep the catfish crispy, avoid stacking the fillets on top of each other when they come out of the fryer. Use a cooling rack instead of a paper towel for optimal air circulation.
- If you want to enhance the flavor, let the catfish soak in the buttermilk mixture longer, up to 30 minutes, for more tender and flavorful fish.
- Try using different seasonings in the coating, such as Cajun or lemon pepper, to customize the taste of your fried catfish.
- For leftovers, store fried catfish in an airtight container in the refrigerator for up to 2 days. When reheating, place the fillets in the oven at 350°F (175°C) for about 10 minutes to regain crispiness.
- If you prefer a lighter option, you can bake the coated catfish at 400°F (200°C) on a greased baking sheet for 12–15 minutes, turning halfway through.
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Frequently Asked Questions
The best way to fry catfish is to coat it in a seasoned cornmeal batter and fry it in hot oil until golden and crispy. This method keeps the fish moist on the inside and crunchy on the outside.
Soaking catfish in milk helps remove the fishy smell and tenderizes the flesh. It also adds a subtle creaminess that improves flavor before frying.
Frying is the most popular method because it enhances the flavor and keeps the fish juicy. However, baking and grilling are good choices for a healthier option while still delivering great taste.
Common seasonings include salt, black pepper, garlic powder, onion powder, and paprika. Cajun or Creole spices also pair well to add a little heat and extra flavor.
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