Fried catfish conjures thoughts of finger-licking goodness and crispy crunch in every bite. When I bought these fish fillets at the market, I intended to bake them with garlic and salt. But I couldn’t stop thinking about fried fish – buckets of fried fish with hush puppies dipped in tartar sauce. So, I put the baked version on the back burner. 🙈 I remember living next to a local seafood restaurant and ordering everything on the menu, especially Southern fried catfish. I ate my way through the menu, from fried fish to calamari. Sadly, those days are long gone because I’m not a young chick anymore. But I still indulge occasionally. You know it’s hard for me to completely give up food I really enjoy. Deep frying adds gorgeous flavor and wonderful crispiness to any fish. Fortunately, the art of deep frying is easier than most people think. With a little guidance, you’ll be a pro in no time, serving up crispy, finger-licking catfish fillets. There’s absolutely no flour in this recipe. Instead, I coat the catfish in cornmeal. I find the gritty crunch of the cornmeal adds to the appeal. The mouthfeel is pleasant and balanced when paired with the flaky fish meat.
Recipe Ingredients
How to Make Southern Fried Catfish
Prep Catfish
Heat a deep-fryer to 375℉ (190℃). Or fill a large pot halfway with vegetable oil and heat it over medium-high until it reaches 375℉ (190℃). Breading – Mix the cornmeal, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl. Dip – Pour the buttermilk into a separate bowl. Then, dip each strip of catfish in buttermilk before coating them in the seasoned cornmeal mixture. (If the fillets are too large, cut them into manageable-sized pieces.) Fry – Deep fry the fish a few pieces at a time, moving them around so they don’t stick. Fry until brown and crispy, 3-4 minutes per side or more, depending on the size. Drain – Remove the catfish fillets from the fryer with a slotted spoon and place them on a cookie rack to drain excess oil while keeping them nice and crispy. Repeat with the remaining fillets. Serve – Squeeze a wedge of fresh lemon over the fried catfish and serve with spicy tartar sauce.
Spicy Tartar Sauce
Mix – In a serving bowl, combine the mayonnaise, garlic, hot pepper relish, onions, mustard, a dash of hot sauce, salt, and pepper. Chill – Cover with plastic wrap and let the flavors mellow in the refrigerator for at least an hour before serving.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
As with most fried foods, you definitely want to make Southern fried catfish fresh! But you can prepare your seasoned cornmeal and buttermilk and dredge them the night before to save time. You can even freeze the breaded fillets for a month or two for a fast fix.
Serving and Storage Instructions
Serve Southern fried catfish fresh from the frying pan, just after it’s had a quick chance to drain. Garnish with lemon wedges and fresh parsley leaves for a pretty plating. If you have leftover catfish, store it in an airtight container in the fridge. To reheat, pop it in the oven or air fryer at around 350℉ (180℃) until just heated through.
What Goes With Southern Fried Catfish
Make your whole meal Southern-themed with classic sides like hush puppies, cheese grits, turnip greens, and easy coleslaw. Fried catfish also pairs well with grilled potato wedges and grilled okra, which are excellent options if you like frying fish on your grill burner outside. That keeps the fried fish smell out of the house! 😅
More Fried Southern Delicacies to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”6EcLZ1Fs” upload-date=”Tue Aug 07 2018 11:39:31 GMT+0000 (Coordinated Universal Time)” name=”Southern Fried Cat Fish” description=”Southern Fried Cat Fish- Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.”] This blog post was originally published in October 2016 and has been updated with additional tips, new photos, and a video
