Fried Catfish (Southern Classic)

A Southern favorite featuring catfish fillets coated in seasoned cornmeal and fried until golden and crispy. Traditionally served with coleslaw and cornbread, fried catfish is a comforting staple in Southern cuisine and soul food culture.

01 Information

Grade

Serving

Calorie

Prep Time

Cook Time

Total Time

Easy

4 Servings

480 Kcal

15 Mins

15 Mins

30 Mins

02 Ingredients

  • 4 Catfish Fillets

  • 1 cup Cornmeal

  • ½ cup All-Purpose Flour

  • 1 tsp Paprika

  • 1 tsp Garlic Powder

  • 1 tsp Salt

  • ½ tsp Black Pepper

  • ½ tsp Cayenne Pepper (optional, for spice)

  • 1 cup Buttermilk (for soaking)

  • Vegetable Oil (for frying)

    To Serve
    Coleslaw
    Cornbread
    Lemon Wedges

03 Method

Step 1
Soak Catfish fillets in Buttermilk for 30 minutes to tenderize and remove any strong flavor.

Step 2
In a shallow bowl, mix Cornmeal, Flour, Paprika, Garlic Powder, Salt, Black Pepper, and Cayenne Pepper.

Step 3
Heat Oil in a deep skillet or fryer to 175°C (350°F).

Step 4
Remove Catfish from Buttermilk, letting excess drip off. Dredge fillets in the Cornmeal mixture, coating evenly.

Step 5
Carefully place fillets into hot Oil and fry for 4–5 minutes per side until golden brown and crispy.

Step 6
Remove and drain on paper towels.

Step 7
Serve hot with Coleslaw, Cornbread, and Lemon Wedges.