Crispy Fried Catfish Recipe

 

Fried catfish is a beloved Southern classic known for its irresistible crunch, tender flaky interior, and rich comforting flavor. This dish has long been a staple at family gatherings, fish fries, and weekend comfort meals. The beauty of fried catfish lies in its simplicity — fresh fish coated in a perfectly seasoned crust and fried until golden and crispy.

Catfish has a mild, slightly sweet flavor that pairs beautifully with bold seasonings and crispy coatings. When fried properly, it delivers a delightful contrast between the crunchy outer layer and the moist, flaky fish inside. Whether served with coleslaw, fries, cornbread, or tartar sauce, fried catfish is a crowd-pleasing meal that never disappoints.

This recipe will guide you step-by-step to achieve restaurant-quality fried catfish at home using simple ingredients and easy techniques. Perfect for family dinners, gatherings, or when you're craving classic comfort food.

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🧾 Ingredients

For the Catfish

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying)

Optional Serving Suggestions

• Lemon wedges
• Tartar sauce
• Hot sauce
• Coleslaw or fries

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👩‍🍳 Instructions

Step 1: Prepare the Fish

1. Rinse the catfish fillets under cold water and pat dry using paper towels.
2. Place the fillets in a bowl and pour the buttermilk over them.
3. Let the fish soak for about 20–30 minutes. This helps tenderize the fish and reduces any strong fish flavor.

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Step 2: Prepare the Coating

1. In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Mix well to evenly distribute the seasonings.

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Step 3: Coat the Fish

1. Remove each fillet from the buttermilk, letting the excess drip off.
2. Dredge the fillets in the cornmeal mixture, pressing gently to ensure full coverage.
3. Place coated fillets on a plate and let them rest for 5 minutes to help the coating stick.

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Step 4: Fry the Catfish

1. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
2. Carefully place the fillets into the hot oil without overcrowding the pan.
3. Fry for about 4–6 minutes per side, or until golden brown and crispy.
4. Remove the fish and place on paper towels to drain excess oil.

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Step 5: Serve

Serve hot with lemon wedges, tartar sauce, or your favorite sides like fries, coleslaw, or cornbread.

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💡 Tips for Perfect Fried Catfish

• Always maintain oil temperature to ensure crispy results.
• Do not overcrowd the pan to avoid soggy coating.
• Let coated fish rest before frying for better crust adhesion.
• Use fresh catfish for the best flavor and texture.

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