Fried Catfish Southern Classic

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Crispy, golden cornmeal-crusted catfish is a hallmark of Southern home cooking, especially across Mississippi, Louisiana, and the Carolinas. A tangy buttermilk soak tenderizes the fillets while a seasoned cornmeal dredge fries up shatteringly crisp. Serve with hush puppies, coleslaw, and a squeeze of lemon for an authentic Delta-style plate.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 31 gCarbs
• 2 gFiber
• 3 gSugar
• 30 gProtein
• 720 mgSodium
• 620 mgPotassium
• 115 mgCalcium
• 2.4 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the catfish and buttermilk soak

• 4 skinless catfish fillets (6 oz each)
• 1 1/2 cups whole buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the seasoned cornmeal coating

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For frying and serving

• 3 cups peanut oil (or other neutral high-heat oil)
• Lemon wedges, for serving
• Tartar sauce or remoulade, for serving

Directions

1. Pat the catfish fillets dry with paper towels and place them in a shallow bowl. Pour the buttermilk over the fish, add the hot sauce, salt, and pepper, and let soak for at least 20 minutes (or up to 1 hour in the refrigerator).
2. While the fish marinates, whisk together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a wide bowl until evenly combined.
3. Pour the peanut oil into a heavy cast-iron skillet to a depth of about 1 1/2 inches. Heat over medium-high until the oil reaches 350°F on a deep-fry thermometer.
4. Lift a fillet from the buttermilk, allowing excess to drip off, then press it firmly into the cornmeal mixture, flipping to coat both sides and edges. Set the breaded fillet on a wire rack and repeat with the remaining fish.
5. Carefully lower 2 fillets into the hot oil (do not crowd the pan). Fry for 4 to 5 minutes, turning once halfway through, until the coating is deep golden brown and the fish flakes easily with a fork. The internal temperature should read 145°F.
6. Transfer the fried catfish to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven while frying the remaining fillets.
7. Sprinkle the hot fish with a pinch of flaky salt and serve immediately with lemon wedges and tartar sauce alongside classic Southern sides like coleslaw, hush puppies, or grits.

Cook’s Notes

• Maintain the oil at 350°F between batches; too cool and the crust absorbs grease, too hot and the coating burns before the fish cooks through.
• A wire rack is essential for draining—paper towels will steam the crust and make it soggy.
• For extra-crunchy crust, double-dredge: dip the marinated fillet in cornmeal, back into buttermilk briefly, then into cornmeal again.
• Farm-raised channel catfish is the traditional choice for its mild flavor and firm texture; if using wild-caught, reduce cook time by about 1 minute as the flesh is thinner.
• Leftover fried catfish is excellent flaked into tacos or layered onto a po' boy with pickled onions and remoulade.

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