Description
A quick and easy recipe for crispy, golden-brown Southern fried catfish using a simple cornmeal and flour dredge. This dish delivers authentic flavor and texture in under 30 minutes.
Ingredients
Scale
- 1.5 to 2 pounds catfish fillets (boneless, skinless)
- 1/2 cup yellow cornmeal (medium grind)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water or buttermilk
- 1/2 cup buttermilk (optional, for soaking)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt (plus more for finishing)
- 1/2 teaspoon black pepper
- 1 to 2 cups vegetable oil (for frying)
Instructions
- Pat catfish fillets dry with paper towels and remove any pin bones. Season lightly with salt and pepper.
- Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs (mixed with water or buttermilk), and one with cornmeal mixed with all spices (paprika, garlic powder, onion powder, thyme, cayenne, salt, pepper).
- Dredge each fillet in flour, shaking off excess. Dip into the egg wash, then press firmly into the cornmeal mixture to coat both sides. Place coated fillets on a plate.
- Let the coated fish rest for 5-10 minutes to help the breading adhere.
- Heat 1 inch of vegetable oil in a heavy-bottomed skillet (like cast iron) over medium-high heat until it reaches 350°F to 360°F.
- Carefully place 2 or 3 fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy.
- Remove fish from oil and place on a wire rack set over a baking sheet. Sprinkle with a little extra salt while hot.
- Let rest for 2-3 minutes before serving immediately.
Notes
For best results, ensure the fish is completely dry before dredging to prevent splattering and ensure the crust sticks. Do not overcrowd the pan, as this lowers the oil temperature and leads to greasy fish. If using frozen catfish, thaw completely and pat very dry. For a lighter option, bake at 400°F for 12-15 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: fried catfish, southern recipe, catfish recipe, easy dinner, crispy fish, cornmeal crust, seafood, comfort food