Crispy Southern Fried Catfish (Easy & Authentic)
This crispy Southern fried catfish is everything you want—golden, crunchy, and full of flavor. A simple and authentic recipe that’s easy to make at home or on the road.
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
Crispy Southern Fried Catfish (for Two)
Ingredients:
- 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.