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Southern Fried Catfish Recipe

American · Main course · 25 min total

Crispy, golden catfish fillets with a perfectly seasoned cornmeal coating, a true Southern classic that's easy to make at home.

Ingredients

• 4 catfish fillets (about 6 oz each)
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil, for frying

Instructions

1. Rinse catfish fillets and pat dry. Place in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. In a shallow bowl, whisk together cornmeal, flour, salt, black pepper, cayenne, garlic powder, and onion powder.
3. Pour oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high to 350°F.
4. Remove fillets from buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere.
5. Carefully place fillets in hot oil, 2 at a time, without crowding. Fry until golden brown, about 3-4 minutes per side.
6. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges and hot sauce.

Tips

• Adjust cayenne to your heat preference.
• Keep fried catfish warm in a 200°F oven while frying remaining batches.
• Substitute buttermilk with milk mixed with 1 tablespoon lemon juice if needed.

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