Crispy Southern Fried Catfish
Ingredients: Serves 4
- 4 catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for color)
- 1 quart vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Soak the Catfish
- In a bowl, combine buttermilk and hot sauce.
- Add the catfish fillets and soak for 30 minutes to 2 hours in the fridge.
- Prepare the Coating
- In a shallow dish, mix cornmeal, flour, seasoning salt, black pepper, garlic powder, and smoked paprika.
- Heat the Oil
- Heat vegetable oil to 350°F (175°C) in a skillet or Dutch oven.
- Dredge the Fillets
- Remove the fillets from the buttermilk, letting excess drip off.
- Coat evenly in the seasoned cornmeal mixture, pressing lightly to adhere.
- Fry Until Crispy
- Fry for 4-5 minutes per side until golden brown and crispy.
- The internal temp should reach 145°F (63°C).
- Drain & Serve
- Transfer to a wire rack for maximum crispiness.
- Serve hot with lemon wedges.
The Perfect Crispy Catfish, Every Time
Crispy, golden, and full of bold Southern flavor, this fried catfish is everything you want in a classic fish fry. The buttermilk soak ensures a tender bite while the cornmeal crust delivers a perfect crunch. Seasoning salt keeps it simple but packed with flavor, and a little hot sauce in the marinade gives it just the right kick. Serve it with fries, coleslaw, or hush puppies for an easy, restaurant-quality meal at home. Whether for a weeknight dinner or a weekend fish fry, this recipe is as foolproof as it is delicious.
