Southern fried catfish is marinated in tangy buttermilk, coated in a deliciously seasoned cornmeal breading, then fried in hot oil until crispy and golden brown. This classic Southern recipe will be the star of your backyard fish fry!
Fried catfish is one of the first foods I have a memory of eating growing up in Mississippi and is still one of my favorite foods today. My Dad still enjoys fishing for catfish and we quickly fry up and devour each catch!
My family loves to get together for a big backyard fish fry, where you will always find this Southern fried catfish on the menu along with other Southern classics like Southern Coleslaw and Southern Hush Puppies!
Table of Contents
What Does Catfish Taste Like?
Whenever I post a catfish recipe, I like to answer this question first because it's the one I get asked the most. Many people are unfamiliar with catfish and are a little hesitant to give it a try because of its reputation.
Catfish is a mild, sweet-flavored fish with a firmer texture and less flake than other white fish. It is extremely versatile and can be used in a variety of different recipes.
I never have a problem with the muddy or dirty taste I've seen some describe catfish having. For this fried catfish recipe, marinating the fish in buttermilk takes care of any trace of dirty or muddy flavor!
Important Ingredient Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Catfish. I recommend US farm-raised catfish or Delacata-style catfish for this recipe. Both varieties can easily be found throughout the Southeastern US. Other parts of the country can order frozen catfish online or may substitute another variety of fish such as flounder, bass, or perch. If you love catfish, check out our hot honey catfish biscuits or buffalo catfish sliders next!
- Buttermilk. I do not recommend substituting the buttermilk for any other type of milk in this recipe. The buttermilk permeates the fish with flavor while getting rid of any muddy flavor and also keeps the fish very tender and juicy.
- Hot Sauce. While this is an optional ingredient, I highly recommend adding hot sauce to the buttermilk brine. It adds a hint of heat and additional flavor to the flesh of the fish. I recommend a vinegar-based hot sauce such as Crystal or Louisiana.
- Cornmeal. For the most delicious breading, I recommend using fine stone-ground cornmeal. If you can find a local business that makes minimally processed cornmeal in your area, even better! Check out our sweet cornbread muffins next!
- I love Grit Girl Cornmeal which is a local company out of Oxford, MS. Minimally processed stone ground cornmeal gives fried catfish an irresistible crunchy coating with a hint of corn flavor.
- Frying oil. For the best flavor, I recommend frying catfish in peanut oil, but canola oil works great as well.
How To Make Southern Fried Catfish
- Prepare the fish. Wash the catfish and pat each piece dry with paper towels to remove excess moisture.
- Marinate the fish. Place the catfish filets in a large mixing bowl and pour the buttermilk mixture over the fish. Marinate the fish covered in the refrigerator for 1 hour up to overnight.
- Bread the fish. Whisk together the breading ingredients in a large shallow dish and coat both sides of each piece of catfish in the breading. Allow the fish to rest on a baking sheet lined with a cooling rack while the oil heats.
- Heat the oil. Add enough oil to a large Dutch oven or a deep cast iron pan to go up the sides 3 inches. Heat the oil until it reaches 350°F.
- Fry the fish. Fry two pieces of fish at a time in the hot oil and cook for 4 to 6 minutes until very crispy and golden brown. Place the fish on a paper towel-lined plate to drain the excess oil.
Variations and Substitutions
- If you cannot find catfish in your area, try making this recipe with tilapia, swai, grouper, haddock, or flounder.
- Feel free to adjust the seasonings in the breading to suit your tastes. Try adding lemon pepper, onion powder, mustard powder, coriander, or dried thyme to your breading for a different flavor!
- If you do not have peanut oil, you may use any cooking oil with a very high smoke point such as vegetable oil, safflower oil, or sunflower oil.
Frequently Asked Questions
Soaking the catfish and buttermilk before frying really improves the flavor of the fish and gets rid of any "muddy" flavor that may be in the flesh. Marinating the fish in buttermilk also helps it remain tender and juicy.
Fried catfish must be cooked in oil with a very high smoke point, such as peanut, canola, safflower, vegetable, or sunflower oil. Peanut oil is my personal favorite for fried catfish.
Deep-frying fish adds a notable amount of additional fat, calories, and cholesterol so I would not consider fried catfish a healthy food. However, catfish are high in protein, contain omega-3 fatty acids, and are an excellent source of vitamins B6 and B12. Enjoy fried catfish in moderation for a delicious taste of the South!
Tips for the Best Fried Catfish
- A large enameled or cast-iron Dutch oven heats the oil evenly and results in perfectly crispy fish. Using a large cooking vessel ensures the fish has plenty of room while frying so that it gets nice and crispy.
- I recommend a deep frying thermometer, also known as a candy thermometer, when deep frying any food. Making sure the oil is heated to the proper temperature prevents greasy, soggy fried catfish.
- While fried catfish is best served fresh, leftover catfish can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Serve fried catfish with a flavorful dipping sauce like our Memphis honey gold sauce or Mississippi comeback sauce.
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📖 Recipe
Southern Fried Catfish Recipe
Equipment
Ingredients
- 6 catfish filets - 1.5 pounds to 2 pounds of fresh catfish
- 1 cup buttermilk
- 1 tablespoon hot sauce - such as Crystal or Louisiana
- 2 teaspoons salt
- 1 ¾ cups yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- Peanut or canola oil - for frying
Instructions
- Rinse and pat the catfish fillets dry with paper towels then place them in a large mixing bowl. Whisk together the buttermilk, hot sauce, and salt in a separate bowl and pour the mixture over the catfish. Soak the catfish covered in the refrigerator for at least 1 hour up to overnight.
- Meanwhile, in a large shallow dish such as a pie plate or baking dish, whisk together the cornmeal, flour, paprika, salt, garlic powder, onion powder, celery salt, cayenne pepper, and black pepper. Line a baking sheet with a wire cooling rack and set aside.
- Working with one piece of catfish at a time, remove each piece from the buttermilk and allow the excess to drain by holding it over the bowl with your hand for several seconds. Place the catfish in the dish with the cornmeal breading. Flip the fish over to coat both sides in breading, gently shake off the excess, and transfer it to the lined baking sheet. Allow the catfish to rest on the baking sheet while you heat the oil.
- Pour enough oil into a 7-quart Dutch oven to go 3-inches up the side. Heat the oil over medium-high heat until it reaches 350°F then lower the heat to medium to maintain the temperature.
- Carefully drop two pieces of fish into the hot oil and cook for 2 to 3 minutes on one side. Carefully flip the fish with tongs and cook for an additional 2 to 3 minutes until crispy and golden brown. Use a slotted spoon or spider strainer to transfer the catfish to a paper towel-lined plate to drain. Allow the fish to cool for about 5 minutes and enjoy!
Notes
- I recommend US farm-raised catfish or Delacata-style catfish for this recipe. Both varieties can easily be found throughout the Southeastern US. Other parts of the country can order frozen catfish online or may substitute another variety of fish such as flounder, bass, or perch.
- For the most delicious breading, I recommend using fine stone-ground cornmeal.
- If you do not have peanut or canola oil, you may use any cooking oil with a very high smoke point such as vegetable oil, safflower oil, or sunflower oil.
- While fried catfish is best served fresh, leftover catfish can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
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