Southern Fried Catfish Recipe (original) (raw)

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This Fried Catfish Recipe is perfectly crispy and golden cornmeal coated fish that's flaky and tender with each bite. You certainly want to save this recipe to make for your next family fish fry gathering. Crispy, golden, delicious!

For the ultimate fish fry with family members, try pairing this recipe with Creamy Cheese Grits, Baked Beans, Coleslaw, and a batch of nice golden brown Hush Puppies.

In my family, Fridays meant that it was time to have a fish fry!

My dad, a true lover of freshwater fishing always had freshly caught fish on hand. They could also be any variety from mullet and bream to crappie and catfish.

Now when it comes to freshwater catfish, I've found that the taste is fairly neutral and mild but also slightly sweet. The taste also greatly depends on how it's cleaned, fully rinsed, and prepared. That's of course the hardest part.

After that, frying catfish is a short and simple process to get you on your way to enjoying the most deliciously golden piece of flaky fish in minutes.

Let's get started!

Ingredients You'll Need

1. Catfish - Use any catfish fillets that you prefer. The catfish filets can be farm-raised catfish or wild-caught catfish. I find that wild-caught requires a bit of extra work to clean to get rid of the muddy taste.
2. Cornmeal - I prefer using finely ground yellow cornmeal to coat the fish and help it to become nice and crispy. White cornmeal can be used as a substitute.
3. All-Purpose Flour - Plain all-purpose flour with no added ingredients is combined with the cornmeal to create the dry dredge mixture. Using flour also helps the cornmeal to bind to the catfish and give it a great texture. Self-rising flour is not needed to make this recipe and I do not recommend using it as a substitute.
4. Paprika - Adds a savory and slightly smoky flavor element. Try to use regular paprika instead of sweet paprika.
5. Salt and Ground Black Pepper - Seasons the fish and really brings out the flavors of the other ingredients. Adjust to your preference.
6. Oil - Needed to fry the fish in. Use oil that has a high smoke point such as vegetable oil, canola oil, or peanut oil. I do not recommend using olive oil. I prefer to keep it simple and use vegetable oil. Make sure you have enough oil to fry the fish in, at least an inch of oil at the bottom of the skillet. I find that I usually need about 16 to 24 ounces of oil, depending on the size of the fish and the pan that I'm using.

Optional Ingredients

These ingredients are not needed if you want to keep the recipe simple, but if you want to add more flavor, these are a few options:

• Buttermilk - This catfish can be soaked in buttermilk before dredging in the dry ingredients to help neutralize the muddy taste.
• Spices - Don't be afraid to add in more spices to the corn flour mixture to make it more of your own. Try using old bay seasoning, onion powder, cajun seasoning, garlic powder, or cayenne pepper.
• Fixings - When you are ready to serve your crispy catfish, add a side of lemon wedges for a squeeze of lemon juice, hot sauce, tartar sauce, or even yellow mustard.

See the recipe card below for exact ingredient quantities and instructions.

How to Make the Best Fried Catfish

Begin the recipe by cleaning and preparing the catfish. Using a shallow dish or plastic storage bag, whisk together the cornmeal, all-purpose flour, paprika, salt, and ground black pepper until combined.

Add the prepared catfish and turn it a few times to make sure that each piece is fully coated in the cornmeal mixture. You can transfer each battered piece of fish to a wire rack until you're ready to fry it.

Using a large cast iron skillet on the stovetop over medium-high heat, add enough oil to the bottom to reach at least 1 inch. Let the oil heat to at least 350 degrees F., but no higher than 365 degrees F. Carefully add a few pieces of fish to the hot oil at a time. Allow it to fry for about 4 minutes before turning to the opposite side.

Allow it to fry for an additional 3 to 4 minutes until golden brown before using a pair of tongs to carefully remove it from the oil before placing it on a wire rack to drain for 1 to 2 minutes before transferring it to a plate lined with paper towels.

Continue the frying process until you have finished. Serve the fish while it is still warm and enjoy!

Recipe Tips & Tricks

• Keep an eye on the temperature of the oil to make sure that it doesn't get too hot. I recommend using a cooking thermometer/frying thermometer and keeping the oil's temperature at medium-high heat between 350 degrees F. to 365 degrees F. If your oil gets too hot your fish will fry too fast and be dry and extra crispy.
• When you pull the fried fish from the hot oil, immediately place it on a wire rack to drain for 1 to 2 minutes before transferring it to a paper towel-lined plate.
• Do not crowd the pan when frying or it will lower the oil temperature and the fish may not cook as evenly. Try to work in small batches if possible.
• Use a large cast iron skillet, dutch oven, or large pot to fry the fish in. A deep fryer is not necessary, but you may use it if you prefer.
• To make spicy catfish, try adding some cayenne pepper or a spicy seasoning blend to the cornmeal mixture. You can also sprinkle your favorite hot sauce or sriracha sauce on the finished fish before serving to add in a little heat.

Storage Tips

Storage. Fried fish is best enjoyed while it is still warm shortly after it has been made. But it can be stored in the refrigerator for 1 to 2 days in an airtight container or plastic storage bag.

Reheating. When you're ready to serve the fish the next day, try reheating it in the air fryer for warm and crispy fish. It can also be reheated in the microwave or oven, but keep in mind that it will not be crispy on the outside.

Freezing. I do not recommend freezing cooked or seasoned uncooked fish as it dramatically changes in texture once reheated. You may, however, freeze raw unseasoned catfish for up to 2 months. Just store it in a freezer-safe container or tightly wrap it in a freezer storage bag.

Want More Southern Classic Recipes? Try These:

• Hush Puppies Recipe

• Collard Greens with Ham Hocks

• Southern Baked Beans with Bacon

• Crispy Fried Okra

• Southern Coleslaw Recipe

• Fried Chicken Recipe

• Potato Salad Recipe with Egg

• Cheese Grits with Heavy Cream

• Sweet Potato Cornbread Recipe

• What Goes With Cornbread: 21 Delicious Ideas

• Southern Cornbread Recipe

• Homemade White Gravy

Have any comments, questions, or other delicious ways to enjoy this Fried Catfish Recipe? Please share them in the comments below!

Fried Catfish Recipe

This Fried Catfish Recipe is perfectly crispy and golden cornmeal coated fish that's flaky and tender with each bite.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course Main Course

Cuisine American

Servings 4

Calories 174 kcal

• 1 cast iron skillet or dutch oven

• 1 Wire rack

• 1 pair of tongs

• 1 Meat thermometer and deep fryer/candy thermometer

• 1 pound catfish fillets

• ⅓ cup yellow cornmeal

• 2 tablespoons all-purpose flour

• ¼ teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• oil for frying

• Begin the recipe by cleaning and preparing 1 pound catfish fillets. Using a shallow dish or plastic storage bag, whisk together the ⅓ cup cornmeal, 2 tablespoons all-purpose flour, ¼ teaspoon paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper until combined.

• Add the prepared catfish and turn it a few times to make sure that each piece is fully coated in the cornmeal mixture. You can transfer each battered piece of fish to a wire rack until you're ready to fry it.

• Using a large cast iron skillet on the stovetop over medium-high heat, add enough oil to the bottom to reach at least 1 inch.

• Allow the oil to heat to at least 350 degrees F., but no higher than 365 degrees F. Carefully add a few pieces of fish to the hot oil at a time.

• Allow it to fry for about 4 minutes before turning to the opposite side. Allow it to fry for an additional 3 to 4 minutes until golden brown.

• Use a pair of tongs to carefully remove it from the oil placing it on a wire rack to drain for 1 to 2 minutes before transferring it to a plate lined with paper towels.

• Continue the frying process until you have finished. Serve the fish while it is still warm and enjoy!

• Keep an eye on the temperature of the oil to make sure that it doesn't get too hot. I recommend using a cooking thermometer/frying thermometer and keeping the oil's temperature at medium-high heat between 350 degrees F. to 365 degrees F. If your oil gets too hot your fish will fry too fast and be dry and extra crispy.

• When you pull the fried fish from the hot oil, immediately place it on a wire rack to drain for 1 to 2 minutes before transferring it to a paper towel-lined plate.

• Do not crowd the pan when frying or it will lower the oil temperature and the fish may not cook as evenly. Try to work in small batches if possible.

• Use a large cast iron skillet, dutch oven, or large pot to fry the fish in. A deep fryer is not necessary, but you may use it if you prefer.

• To make spicy catfish, try adding some cayenne pepper or a spicy seasoning blend to the cornmeal mixture. You can also sprinkle your favorite hot sauce or sriracha sauce on the finished fish before serving to add in a little heat.

Calories: 174kcalCarbohydrates: 13gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 66mgSodium: 631mgPotassium: 462mgFiber: 2gSugar: 0.2gVitamin A: 121IUVitamin C: 1mgCalcium: 20mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword fried catfish, fried catfish recipe, southern fried catfish

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