Here’s a flavorful, crispy Mississippi-style Fried Catfish recipe — Southern to the core, simple to prepare, and great for cookouts or weeknight dinners.
🐟 Mississippi-Style Fried Catfish
🧾 Ingredients (Serves 4)
Fish & Coating
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4–6 catfish fillets (fresh or thawed)
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2 cups cornmeal (yellow or white)
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1/2 cup all-purpose flour
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp cayenne pepper (optional, for heat)
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1 tsp paprika
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Salt and black pepper, to taste
Soak / Marinade
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1 cup buttermilk
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1 tsp hot sauce (e.g., Crystal or Tabasco)
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Optional: a few lemon slices
For Frying
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Vegetable oil, peanut oil, or lard (enough for deep or shallow frying)
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Lemon wedges and hot sauce, for serving
👩🍳 Instructions
1. Soak the catfish
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Rinse and pat dry the catfish fillets.
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In a bowl, mix buttermilk with hot sauce. Add fish and soak for at least 30 minutes (or up to 4 hours in the fridge). This helps tenderize the fish and adds flavor.
2. Mix the coating
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In a shallow dish, combine cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
3. Heat the oil
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Pour oil into a large cast-iron skillet or deep fryer. Heat to 350–375°F (175–190°C).
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Use a thermometer or drop a little flour in — it should sizzle but not burn.
4. Dredge the fish
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Remove fillets from the buttermilk, letting excess drip off.
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Dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
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Let coated fillets rest for 5 minutes — this helps the crust stick better.
5. Fry
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Fry catfish in batches (don’t crowd the pan). Cook 3–5 minutes per side until golden brown and crisp.
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Transfer to a wire rack or paper towels to drain.
6. Serve hot
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Serve immediately with lemon wedges, tartar sauce, hot sauce, or a side of coleslaw, hush puppies, and cornbread.
🍽️ Serving Ideas
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Classic sides: coleslaw, baked beans, potato salad, grits, or fried okra.
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Mississippi twist: drizzle with hot sauce and serve over white bread or with pickles.