There’s something about the sound of catfish hitting hot oil that takes me right back to my Mississippi roots. It’s a hiss and a sizzle that promises a perfect crunch, the kind you can feel in your teeth before you even take a bite.
My family has fried more fish than I could ever hope to count, from huge church picnics to simple Friday night suppers. This recipe is the result of all those years, a true heirloom method passed down and perfected.
It’s not just about cooking fish, it’s about creating a moment, a plate of food that’s golden and tender, served with all the right sides. Trust me when I tell you, this is the only fried catfish recipe you will ever need.
What Makes This Recipe So Special
The magic is in the details, the little things my grandma and aunties always insisted on. We use a simple seasoned cornmeal dredge, not a thick, bready batter, which lets the flavor of the fresh catfish really shine through.
That double coating process, with an egg wash and a good rest in the fridge, is the secret to a crust that stays put. It seals in the moisture so every single bite is flaky and juicy on the inside, with a shatteringly crisp exterior.
Served alongside hot, pillowy hush puppies, a zesty remoulade, and a good dash of hot sauce, this meal is as authentic as Southern cooking gets. It’s a taste of tradition, and I’m so excited to share it with you.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to success. Using fresh, quality items makes all the difference, so here is exactly what you will need to create this classic dish.
- Catfish Fillets: Look for fresh, farm-raised fillets that smell clean, like a pond, not fishy. Pat them very dry with paper towels for the crispiest result.
- Fine Yellow Cornmeal: This is the star of the coating. The fine grind ensures a pleasant crunch without being overly gritty or hard.
- All-Purpose Flour: Just a bit is mixed with the cornmeal to help the seasoning stick and create a lovely, even golden color.
- Seasonings (Salt, Black Pepper, Smoked Paprika, Lemon Pepper, Cayenne): This blend builds layers of flavor. The smoked paprika adds depth, the lemon pepper gives a bright zing, and the cayenne brings a subtle, adjustable heat.
- Large Eggs & Hot Sauce: Whisked together, this forms the glue for the cornmeal. The hot sauce seasons the fish from the inside out.
- Neutral Oil: You will need enough for deep frying. Choose vegetable, peanut, or canola oil for their high smoke points.
- For Serving: Lemon wedges, extra hot sauce, tartar sauce or remoulade, and hush puppies are non-negotiable in my book.
How to make Fried Catfish?
The process is straightforward, but each step has a purpose. Follow along closely, and you will be rewarded with the absolute best fried catfish you have ever made at home.
Step 1 – Prepare Your Dredging Station
First, grab a brown paper bag or a large zip-top plastic bag. Add your cornmeal, flour, and all of those beautiful spices right inside.
Give it a really good shake until everything is completely and evenly combined. This old-school method coats the fish perfectly and makes cleanup a breeze later on.
In a separate shallow dish, like a pie plate, crack your two eggs and add the hot sauce. Whisk them together vigorously until the mixture is smooth and uniform in color.
Step 2 – Dredge and Coat the Fish
Take one of your thoroughly dried catfish fillets and give it a nice, even bath in the egg mixture. Make sure it’s fully submerged on both sides.
Let any excess drip off for a second, then drop it right into the bag with your cornmeal blend. Now, shake it with confidence, coating every nook and cranny of that fillet.
Pull it out, give it a gentle tap to shake off the loose coating, and place it on a baking sheet lined with parchment paper. Repeat this with all of your fillets.
Step 3 – The Crucial Resting Period
This might be the step you are tempted to skip, but please do not. Once all the fish is coated on the baking sheet, slide the whole tray into the refrigerator.
Let it chill out for at least ten to fifteen minutes. This rest allows the coating to set and adhere firmly, so it won’t slide off when it hits the hot oil.
Meanwhile, this is the perfect time to start heating your oil and preparing any side dishes you are planning to serve.
Step 4 – Heat the Oil and Fry
Pour about four inches of neutral oil into a heavy-duty pot, Dutch oven, or deep fryer. Attach a deep-fry or candy thermometer to the side.
Heat the oil over medium-high heat until it reaches a steady temperature between 350 and 375 degrees Fahrenheit. This precise heat is key for a crisp, non-greasy crust.
When the oil is ready, carefully lower a few fillets into the pot. Do not overcrowd them, as this will cause the temperature to plummet.
Step 5 – Fry to Golden Perfection
Fry the catfish for about two to five minutes on each side, depending on the thickness of your fillets. You are looking for a deep, even golden brown color.
The fish should float to the top when it is nearly done. Use tongs or a slotted spoon to gently turn them over halfway through for even cooking.
Once perfectly crisp and cooked through, carefully transfer the fried catfish to a wire rack set over a paper-towel-lined baking sheet. This setup lets excess oil drip away while keeping the bottom crust crisp.
Step 6 – Rest and Serve Immediately
Let the fish rest for about five to ten minutes after frying. This allows the juices to redistribute and saves you from burning your mouth on that first glorious bite.
This is the moment to gather everyone to the table. Serve the catfish hot, with lemon wedges for squeezing, bottles of hot sauce, and all your chosen sides ready to go.
My Favorite Ways to Serve It
A classic Southern fish fry is always a winner. Think of a plate piled high with this catfish, a big scoop of vinegar-based coleslaw, crispy french fries, and a glass of sweet tea.
For a real Sunday supper vibe, I love to pair it with soul food staples. Creamy collard greens, decadent baked macaroni and cheese, and a slice of buttery cornbread make it a feast to remember.
Do not sleep on the breakfast option, either. A warm fillet served over a bed of cheesy grits is a heavenly way to start your day, a true Southern luxury.
Tips
A few more pieces of advice, learned from years of practice, will ensure your success every single time you make this recipe.
- Always pat your catfish fillets bone-dry with paper towels before you start dredging. Any surface moisture will steam and prevent a crisp coating.
- Invest in a good kitchen thermometer for your oil. If the temperature is too low, the fish will be greasy. Too high, and the outside will burn before the inside cooks.
- Never, ever overcrowd the pot. Fry in small batches to maintain that essential oil temperature for the perfect crunch.
- Letting the coated fish rest in the fridge is non-negotiable. It is the single best trick for a coating that stays perfectly intact.
- Drain on a wire rack, not just on paper towels. This keeps steam from making the bottom crust soggy as the fish cools slightly.
- Use fresh oil if you can, or very well-strained oil. Old oil with bits of burnt coating left in it will impart off flavors to your beautiful fish.
Storing and Reheating Leftovers
While this dish is always best fresh, you can save leftovers. Let the fried catfish cool completely, then store it in an airtight container in the refrigerator for up to two days.
For longer storage, you can freeze the fillets on a baking sheet before transferring them to a freezer bag. They will keep for about a month this way.
To reheat, skip the microwave, which will turn everything soft. Instead, let the fish come to room temperature, then warm it in a 350-degree oven or air fryer for about ten to fifteen minutes until hot and re-crisped.
Fried Catfish Recipe
Description
This Southern Fried Catfish recipe delivers golden, ultra-crispy fillets with a perfectly seasoned cornmeal crust. Tender on the inside and packed with bold flavor from smoked paprika, cayenne, and lemon pepper, it’s a true Southern classic. Served with lemon wedges, hot sauce, and creamy tartar or remoulade sauce, this dish is perfect for a soulful fish fry any day of the week.
ingredients
Instructions
-
Prepare the Seasoned Coating
In a brown paper bag or large zip-top bag, combine cornmeal, flour, seasoned salt, black pepper, smoked paprika, lemon pepper, and cayenne pepper. Shake well to mix. -
Make the Wet Mixture
In a shallow dish, whisk together the eggs and hot sauce until smooth. -
Dredge the Fillets
Dip each catfish fillet into the egg mixture, coating both sides. Then place in the cornmeal bag and shake thoroughly to coat evenly. Shake off excess and place on a parchment-lined baking sheet. -
Rest Before Frying
Let the coated fillets rest in the refrigerator for 10–15 minutes to help the coating adhere during frying. -
Heat the Oil
Pour oil into a Dutch oven or deep fryer to a depth of about 4 inches. Heat over medium-high heat until it reaches 350–375°F (175°C). -
Fry the Catfish
Working in batches to avoid overcrowding, gently lower fillets into the hot oil. Fry for 2–5 minutes per side, or until golden brown and cooked through (internal temp of 145°F). -
Drain and Rest
Remove fillets and drain on a wire rack set over paper towels. Let rest for 5 minutes before serving to retain crispiness. -
Serve
Serve immediately with lemon wedges, hot sauce, and tartar or remoulade sauce on the side.
Nutrition Facts
Servings 4
Serving Size 1 fillet with sauce
- Amount Per Serving
- Calories 869kcal
- % Daily Value *
- Total Fat 66g102%
- Saturated Fat 11g56%
- Trans Fat 0.2g
- Cholesterol 237mg79%
- Sodium 1262mg53%
- Potassium 1026mg30%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 44g88%
- Calcium 79 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Fresh is Best: Use fresh catfish that smells clean and feels firm—avoid anything with a strong “fishy” odor.
- Pat Dry: Always pat fillets dry before dredging to ensure a crisp coating.
- Don’t Overcrowd: Fry in batches to maintain oil temperature and prevent soggy fish.
- Reheat Crispy: Reheat leftovers in an air fryer or oven at 350°F for 10–15 minutes to restore crunch.
Frequently Asked Questions
Can I bake or air fry this instead of deep frying?
Yes! For a lighter version, spray coated fillets with oil and air fry at 370°F for 8–10 minutes, flipping halfway. You can also bake at 400°F for 15–20 minutes.
How do I store leftover fried catfish?
Store in an airtight container in the fridge for up to 2 days or freeze for up to 1 month. Reheat in the oven or air fryer to keep it crispy.
What sides go well with fried catfish?
Classic pairings include hush puppies, coleslaw, fries, collard greens, mac and cheese, or grits. Don’t forget sweet tea!