You’re about to dig into a Southern classic! 🍽️ Southern Fried Catfish is crispy, golden, and packed with down-home flavor thanks to a seasoned cornmeal coating. It’s traditionally deep-fried to perfection and served with hush puppies, coleslaw, or fries — a true soul food favorite.
🐟 Southern Fried Catfish
🕒 Total Time: 30–40 minutes
🍽️ Serves: 4
🔥 Method: Deep or shallow fry
🧾 Ingredients
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4–6 catfish fillets (fresh or thawed)
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2 cups buttermilk
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1 tbsp hot sauce (optional, for marinade)
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1½ cups cornmeal (fine or medium grind)
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½ cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional, for spice)
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Salt & black pepper, to taste
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Oil for frying (peanut, canola, or vegetable)
👨🍳 Instructions
1. Soak the Fish
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Place catfish fillets in a shallow dish.
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Pour over buttermilk and add hot sauce if using.
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Let soak for 30 minutes to 2 hours in the fridge (this tenderizes and removes any “muddy” flavor).
2. Prepare the Breading
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In a large dish or shallow bowl, combine:
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Cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
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Mix well.
3. Dredge the Fillets
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Remove fillets from buttermilk and let excess drip off.
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Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
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Place on a wire rack or tray; let sit 5–10 minutes so the coating adheres.
4. Heat the Oil
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In a deep skillet or fryer, heat oil to 350°F (175°C).
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You want enough oil to submerge or halfway cover the fish (at least 1½–2 inches deep).
5. Fry the Catfish
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Fry fillets in batches, without crowding the pan.
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Cook 3–5 minutes per side, or until golden brown and crispy.
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Use tongs to carefully flip if shallow frying.
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Drain on a wire rack or paper towels. Lightly salt while hot.
🍽️ Serving Suggestions
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Sides: Hush puppies, coleslaw, fries, collard greens, cornbread
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Condiments: Hot sauce, tartar sauce, lemon wedges, or remoulade
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Bread: Serve on white sandwich bread for a catfish po’boy
🔁 Tips & Variations
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For extra crispiness, double-dip: dip in buttermilk again after dredging, then re-dredge.
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Don’t overcrowd the pan — it drops the oil temp and makes the fish greasy.
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Substitute catfish with whiting, tilapia, or flounder if needed.