Crispy Southern Fried Catfish
Crispy, golden Southern-style catfish fillets coated in seasoned cornmeal and pan-fried until flaky and tender. An easy comfort food dinner that’s perfect with coleslaw, cornbread, tartar sauce, and lemon wedges.
Ingredients
For the Catfish
- 4 catfish fillets about 1 lb total
- 1 cup buttermilk
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon cayenne pepper use less if you want milder heat
- 1½ –2 cups high heat oil for frying
- canola, vegetable, peanut, grapeseed – not olive oil
For Serving
- Lemon wedges
- Louisiana hot sauce optional but yes.
Homemade Tartar Sauce
- 1 cup mayonnaise
- 2½ tablespoons dill or sweet relish squeezed dry in a paper towel
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon apple cider vinegar or fresh lemon juice
Mix all ingredients together and refrigerate until serving.
Instructions
Soak the Catfish
- Pat the catfish fillets dry with a paper towel. Place in a shallow dish and pour the buttermilk over them.
- Let them soak 10–15 minutes in the refrigerator while you get everything else ready.
- This step helps soften any “fishy” or muddy flavor – especially important for bottom-feeding fish like catfish.
Prepare the Cornmeal Coating
In a large bowl, combine:
- cornmeal
- salt
- pepper
- cayenne
Stir well to evenly distribute the seasoning.
Heat the Oil
- Use a cast iron skillet or heavy-bottomed Dutch oven. Pour in oil until it’s about 2 inches deep and heat to 312–325°F.
- Tip: If you sprinkle a pinch of cornmeal into the oil and it sizzles – you’re ready.
Coat + Fry
- Remove one fillet from the buttermilk and let excess drip off.
- Dredge it in the seasoned cornmeal, patting to fully coat (don’t rush).
- Place the fillet in the hot oil and don’t touch it for the first 3 minutes. This is what keeps the crust attached and crispy.
- Flip and cook another 3 minutes. The fish should be deeply golden and flaky inside.
Transfer to a paper towel-lined plate and keep warm on a baking sheet in a 200°F oven while you finish the rest.
Notes
This Southern-style catfish is one of those simple meals that feels special without much fuss. The catfish fillets are coated in seasoned cornmeal and pan-fried until golden and crisp on the outside while staying tender and flaky inside. Serve with lemon wedges, tartar sauce, coleslaw, cornbread, hush puppies, or whatever makes your table happy.
A few tips from my kitchen:
- Pat the fish dry before dredging so the coating sticks better.
- Catfish cooks quickly, so keep an eye on it - usually just a few minutes per side.
- Don’t overcrowd the pan or the crust won’t crisp properly.
- You can swap in another mild white fish if needed, but catfish really gives this dish its classic flavor.