Crispy Southern Fried Catfish (Easy & Authentic)
Imagine biting into a piece of Southern Fried Catfish: the golden, crispy crust gives way to tender, flaky fish, seasoned just right with a hint of spice. This isn’t just any meal—it’s a Southern classic that brings comfort and flavor to your table. Whether you’re hosting a backyard gathering or looking for a satisfying weeknight dinner, this fried catfish recipe delivers that authentic Mississippi flavor that’s both easy to make and impossible to forget.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Why You’ll Love This Recipe
- Crispy and Flavorful: That crunchy golden coating locks in all the juicy, flaky goodness.
- Quick and Easy: Dinner on the table in under 30 minutes!
- Authentic Southern Flavor: Inspired by classic Mississippi fried catfish, seasoned just right.
- Perfect for Any Occasion: It works just as well for a casual weeknight meal as it does for a summer cookout.
This recipe uses a simple cornmeal and flour dredge and a quick egg wash spiked with a little hot sauce for extra flavor. The results are seriously mouthwatering, and you don’t need any fancy equipment—just a good cast iron skillet and a few pantry staples.
What Makes This Recipe Special?
This catfish is everything you want: crunchy on the outside, tender and flaky on the inside. The cornmeal-flour blend gives it that signature Southern texture—crisp without being heavy. And with just the right balance of spices, the flavor shines without needing any fancy ingredients.
Mississippi Fried Catfish Recipe
Let’s Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
- Catfish Fillets: The star of the dish, offering a mild flavor and tender texture that pairs perfectly with the crispy coating.
- Buttermilk: It tenderizes the fish and helps mellow any strong flavors.
- Eggs: Combined with buttermilk to create an egg wash that helps the cornmeal coating adhere to the fish.
- Hot Sauce: Adds a subtle kick to the egg wash, enhancing the overall flavor without overpowering the dish.
- Fine Yellow Cornmeal: Provides the signature crispy texture and golden color to the fried catfish.
- All-Purpose Flour: Mixed with cornmeal to create a balanced coating that fries up light and crispy.
- Kosher Salt: Enhances the natural flavors and coating of the fish.
- Black Pepper: Adds a mild heat and depth to the seasoning mix.
- Smoked Paprika: Imparts a subtle smokiness and rich color to the crust.
- Cayenne Pepper: Brings a touch of heat, which can be adjusted to your spice preference.
- Lemon Pepper: Adds a zesty brightness that complements the richness of the fried fish.
- Neutral Oil for Frying: Such as vegetable, canola, or peanut oil, chosen for their high smoke points and neutral flavors, ensuring a crisp fry without imparting additional taste.
Instructions
Prep your fish
Pat your fillets dry with paper towels and set aside.
Mix up your dredge
In a shallow bowl or dish, whisk together cornmeal, flour, salt, pepper, paprika, cayenne, and lemon pepper.
Egg wash
In a separate shallow bowl, beat eggs and buttermilk, and mix in hot sauce (if using).
Heat your oil
Add oil to a cast iron skillet until it reaches about a ½-inch depth. Heat to 350°F.
Dredge
Dip each catfish fillet in the egg wash, then press it into the cornmeal mixture, coating well on all sides.
Fry
Place fillets carefully in hot oil. Cook 3–4 minutes per side, until golden brown and crisp. Don’t overcrowd the pan.
Drain and serve
Let the fish drain on a wire rack or paper towel-lined plate. Serve immediately.
Tips for Success
- Dry the fish thoroughly: By removing excess moisture, you ensure a more consistent and crispy crust when cooking.
- Don’t overcrowd the skillet: Frying too many pieces at once lowers the oil temperature and makes the coating soggy.
- Use a thermometer if you can: Keeping the oil at the right temp (around 350°F) is key to getting a crispy crust without burning or soaking up too much grease.
- Serve fresh: Fried catfish is best served hot right after frying. Reheating can make it lose some crispiness.
- Customize the heat: Add a little extra cayenne to the dredge or a few extra shakes of hot sauce to the egg wash if you like it spicier.
Frequently Asked Questions
What is the best oil for frying catfish?
Neutral oils with a high smoke point, like vegetable, canola, or peanut oil, work best for frying catfish.
Can I use frozen catfish?
Yes! Just make sure it’s fully thawed and dried really well before dredging and frying.
How do you know when catfish is done frying?
The fillets should be golden brown and crispy. The internal temperature should reach 145°F, but usually by the time they’re golden, they’re perfectly cooked inside.
Can I bake instead of fry?
You can bake catfish for a lighter version, but it won’t have the same crispy crust as traditional fried catfish.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to help the crust crisp back up.
Cooking for Two
For years, I was used to cooking for a full table—two growing boys with big appetites, plus my husband and me. Now that we’re empty nesters, I’ve had to rethink the way I cook.
Scaling down recipes isn’t always as simple as cutting everything in half, and when we’re traveling, our RV fridge just isn’t big enough to hold a bunch of leftovers. At the same time, I don’t want to give up the meals we’ve always loved.
That’s why I have started to write my recipes both ways—one for a family-sized portion and one designed just for two. Whether you’re still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
You will find the scaled-down version in the notes section beneath the recipe card.
Final Thoughts
If you’ve never made fried catfish at home, this Mississippi-style recipe is the perfect place to start.
Feel free to experiment by adding your favorite Cajun seasoning, or serve it up with a side of creamy coleslaw, hush puppies, or even a basket of fries for the full experience.
What to Serve With Southern Fried Catfish
Southern fried catfish is comfort food through and through, and it practically begs for a few classic sides. Here are some of my favorite pairings:
More Recipes to Try
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
Missouri
Massachusetts
Montana
Ultimate Bison Burgers with Caramelized Onions
Texas
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Crispy Southern Fried Catfish (Easy & Authentic)
Equipment
- Heavy cast iron skillet or dutch oven
Ingredients
- 4-6 catfish fillets- Fresh or frozen
- 1 cup fine yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper Adjust to your spice level
- ½ teaspoon lemon pepper
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon hot sauce- Optional but highly recommended
- Neutral oil for frying Vegetable canola or peanut oil
Instructions
- Pat your fillets dry with paper towels and set aside.
- In a shallow bowl or dish, whisk together cornmeal, flour, salt, pepper, paprika, cayenne, and lemon pepper.
- In a separate shallow bowl, beat eggs and mix in hot sauce (if using).
- Heat your oil: Add oil to a cast iron skillet until it reaches about ½ inch depth. Heat to 350°F.
- Dip each catfish fillet in the egg wash, then press it into the cornmeal mixture, coating well on all sides.
- Place fillets carefully in hot oil. Cook 3–4 minutes per side, until golden brown and crisp. Don't overcrowd the pan.
- Drain and serve: Let the fish drain on a wire rack or paper towel-lined plate. Serve immediately.
Notes
- 2 catfish fillets (about 5–6 oz each) – Fresh or frozen and thawed
- ¼ cup fine yellow cornmeal
- 2 tablespoons all-purpose flour (or 1:1 gluten-free flour)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (or adjust to taste)
- ¼ teaspoon lemon pepper
- 1 large egg
- ½ teaspoon hot sauce (optional)
- Oil for frying (vegetable, peanut, or canola)
- Prep the fish. Pat fillets dry with paper towels.
- Set up your dredging station. In one shallow bowl, whisk together the cornmeal, flour, salt, black pepper, cayenne, paprika, and lemon pepper. In another, beat the egg and stir in hot sauce.
- Heat the oil. Pour enough oil into a cast-iron skillet or heavy-bottomed pan to come about ½ inch up the sides. Heat over medium-high heat to 350°F.
- Dredge the fish. Dip fillets in the egg wash, then coat in the cornmeal mixture, pressing lightly so the coating sticks.
- Fry. Place fillets in hot oil and fry for 3–4 minutes per side, or until golden and cooked through.
- Drain and serve. Let the fish rest on a wire rack or paper towel-lined plate. Serve hot with lemon wedges and your favorite sides.