Absolutely! Here’s a classic Southern-Style Fried Catfish recipe — crispy, golden, and bursting with those iconic Southern flavors. This catfish is coated in a seasoned cornmeal crust and fried to perfection, just like you’d get at a good ol’ fish fry.
🐟 Southern-Style Fried Catfish
🕒 Total Time: 30–40 minutes
🍽️ Serves: 4
🔥 Cooking 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)
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1½ cups cornmeal (medium grind preferred)
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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 heat)
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Salt and black pepper, to taste
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Oil for frying (peanut, vegetable, or canola oil)
👩🍳 Instructions
1. Soak the Catfish
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Place catfish fillets in a shallow dish.
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Pour buttermilk over the fish, add hot sauce if desired.
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Let soak in the fridge for at least 30 minutes to tenderize and remove any “muddy” taste.
2. Prepare the Coating
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In a large shallow dish, mix together cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dredge the Fish
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Remove fillets from the buttermilk, letting excess drip off.
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Coat each fillet thoroughly in the cornmeal mixture, pressing lightly so it sticks.
4. Heat the Oil
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Heat oil in a deep skillet or fryer to 350°F (175°C). Use enough oil to cover at least half the thickness of the fillets.
5. Fry the Catfish
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Fry fillets in batches to avoid overcrowding.
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Cook 3–5 minutes per side until golden brown and crispy.
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Drain on paper towels or a wire rack.
🍽️ Serving Suggestions
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Serve with hush puppies, coleslaw, French fries, or fried green tomatoes.
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Don’t forget tartar sauce or hot sauce for dipping!
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Classic Southern sides like collard greens and cornbread complete the meal.