There's something special about a batch of crispy, homemade Southern fried catfish. Catch the fish at your favorite lake, and we bet it will taste even sweeter.
When it comes to making the best fried catfish around, we've got a few tips up our sleeves. Our key ingredient for the crispiest, most satisfying crust? We add in yellow cornmeal for a boost in flavor and texture. Cornmeal also has the added benefit of absorbing less oil than other breading options.
Another tip for our best fried catfish recipe is to pay close attention to the temperature of the oil, especially between batches. We've all had soggy fried catfish, and that's just not what we're aiming for today.
Every Southerner knows that a good piece of fried fish can become great, depending on the company it keeps. We like to serve our catfish with coleslaw, baked beans, and homemade hush puppies (if we can spare the time). No matter what you serve it with, that classic crunch pairs perfectly with lemon slices and your favorite tartar sauce.
![Southern Living Classic Fried Catfish on a platter to serve with lemon wedges](https://www.southernliving.com/thmb/YylCmjLMydgvU3DtWM18Z6btoQU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Classic-Fried-Catfish-Step6-34024-5300ff7fdd46494babaa4d61711e1265.jpg)
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Ingredients for Classic Fried Catfish
While the breading calls for cornmeal, corn flour, and all-purpose flour, we promise the combination can't be beat. To make this classic fried catfish, you'll need:
- Buttermilk: For soaking the catfish for up to 8 hours before cooking. Buttermilk helps take away any fishy flavor and tenderize the flesh of the catfish.
- Hot sauce: Infuses a hint of heat for complexity and flavor.
- Catfish fillets: A lean fish with a delicate flavor and white flesh.
- Yellow cornmeal: Adds a more coarse texture to the coating of the fish.
- Masa harina (corn flour): Helps create a light and crunchy coating with a golden color. Can substitute with all-purpose flour or plain yellow cornmeal if needed.
- All-purpose flour: Flour adds strength to the coating of the fish and helps it bind together.
- Salt and black pepper: Seasons the coating.
- Red pepper: For a mild heat.
- Garlic powder: Adds depth of flavor.
- Peanut oil: For frying the fish. Can be substituted with other oils with high smoke points.
![Southern Living Fried Catfish ingredients](https://www.southernliving.com/thmb/SOud6q9iyL7yXcGe1kVEyS0ePqY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Classic-Fried-Catfish-Step1-33964-088fa8c77c0a4982a3dba28ad7f0518a.jpg)
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
How To Make Classic Fried Catfish
If you remember to soak the fish in advance, pulling this meal together takes just minutes to complete. Full instructions are below, but here's a brief recap before you get started:
- Step 1. Create soak: Whisk together buttermilk and hot sauce.
- Step 2. Soak catfish: Place catfish in a baking dish and cover with buttermilk. Cover and chill 8 hours, turning once.
- Step 3. Mix breading: Combine remaining dry ingredients.
- Step 4. Dredge: Let fish stand at room temperature 10 minutes, then remove from buttermilk. Dredge each piece in cornmeal mixture.
- Step 5. Heat oil: Heat 2 inches of oil in a deep pot or skillet to 360°F.
- Step 6. Fry: Fry fish on both sides until golden brown. Transfer to a rack and keep warm in a 225°F oven until ready to serve.
Tips for the Best Fried Catfish
For the best fried catfish, keep these tips in mind:
- Choose the freshest fish: For the best flavor and texture. (Guaranteed if you catch your own!)
- Season well: Season the catfish fillets as desired, with any spices you love.
- Soak in buttermilk: Soaking adds flavor, reduces any possible fishiness, and helps tenderize the flesh of the catfish.
- Coat fully: Cover every inch of the fish with breading to make sure it has a thick, even coating.
- Use a thermometer: Keep oil at 360°F for best results. Too low, and the fish will soak up excess oil; too high and the coating will burn before the fish is cooked through.
- Drain on a wire rack: A rack helps drain excess oil and promotes good air flow to keep the fried catfish crisp.
How To Store and Reheat Leftover Fried Catfish
Refrigerate leftover catfish in an airtight container for up to three days or freeze for up to two months. Thaw overnight in the refrigerator if frozen. Reheat leftovers in a preheated 350°F oven, air fryer, or toaster oven, until the internal temperature reaches 165°F before serving.
What To Serve With Fried Catfish
Fried catfish is a crowd-pleasing classic that goes well with just about any side. Pair with coleslaw, hushpuppies, baked beans, or cornbread for a traditional touch, or opt for French fries, fried okra, potato salad, mac and cheese, or your favorite cooked greens. A dipping sauce like tartar sauce, aioli, or remoulade can add a nice boost of flavor and texture. Don't forget to squeeze over some fresh lemon juice for a hit of acidity.
More Fried Fish Recipes You'll Love
Whether you love frying up a whole fish or or just making fried fish sandwiches, these recipes are sure to have everyone at the table singing your praises:
- Fried Fish Sandwiches
- Tartar Sauce-Battered Fried Fish
- Fried Whole Fish with Tartar Sauce
- Buttermilk-Fried Nashville Hot Fish Sandwich
- Light-and-Crispy Pan-Fried Catfish
Editorial contributions by Katie Rosenhouse.
![fried catfish - southern living](https://www.southernliving.com/thmb/a4SyHL2xNlQF9TX8mNJmVDd3VMM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Classic-Fried-Catfish-Step6-34030-1ad309ab8c3343d0be12365afb268f33.jpg)
Greg DuPree; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Recipe Update
As of July 2022, this recipe has been updated with a fish quantity.
Ingredients
-
1 1/2 cups buttermilk
-
1/4 tsp. hot sauce
-
6 (4- to 6-oz.) catfish fillets
-
1/3 cup plain yellow cornmeal
-
1/3 cup masa harina (corn flour)
-
1/3 cup all-purpose flour
-
2 tsp. salt
-
1 tsp. ground black pepper
-
1 tsp. ground red pepper
-
1/4 tsp. garlic powder
-
Peanut oil
Directions
-
Combine buttermilk and hot sauce:
Whisk together buttermilk and hot sauce.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
-
Marinade catfish:
Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
Cover and chill 8 hours, turning once.
-
Make cornmeal mixture:
Combine cornmeal and next 6 ingredients in a shallow dish.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
-
Dredge catfish:
Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Dredge fish in cornmeal mixture, shaking off excess.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
-
Heat oil:
Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
-
Fry catfish:
Fry fish, in batches, 2 minutes on each side or until golden brown.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
All-purpose flour or plain yellow cornmeal may be substituted for masa harina.
Frequently Asked Questions
-
Soaking catfish in buttermilk can help take away any possible fishiness, while also tenderizing the flesh of the fish, and helping it to retain moisture after frying.
-
Fried catfish has a mild, sweet flavor and tender flesh, contrasted by the crisp, cornmeal coating.
-
Make sure to coat the catfish completely before frying. The proper oil temperature can help ensure a crisp coating, and cooling on a wire rack can help drain excess oil and provide good airflow that will help keep the fish crisp.
-
While you should shake off the excess buttermilk from the fish before dredging, there's no need to wash off the catfish after soaking.