As a Southern food blogger, I can’t wait to share my Crispy Catfish and the small, surprising trick I use to make the cornmeal breading come out perfectly seasoned every time.

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I call this The BEST Fried Catfish because the first bite surprises you every time. I take catfish fillets and coat them in coarse yellow cornmeal so the crust snaps and the inside stays flaky, not mushy.

It throws a wink to Cornmeal Fish Fry nostalgia and has a little Cajun Fish Fry attitude too, so it ain’t shy. There’s a funny rhythm to frying, the loud sizzle, the impatient flipping, and yes I’ve burned my finger more than once learning it.

If you want crunchy, no-nonsense fish that makes you shut up and eat, this one’s it.

Ingredients

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Catfish: Lean, high protein fish, vitamin B12 source, mild flavor that fries up flaky and moist.
Yellow cornmeal: Gives crunchy texture and carbs for energy, adds a toasty, slightly sweet corn taste.
Buttermilk: Acid tenderizes fish, adds tang and moisture, extra protein and calcium too, kinda creamy.
Paprika: Mild sweet pepper spice, adds color and subtle smoky note, low calories but lots flavor.
Cayenne: Heat and zip, boosts metabolism a bit, small pinch goes long way.
Frying oil: Neutral frying oil gives crispy crust, high in calories, use fresh oil for best flavor.
Lemon wedges: Bright acidic squeeze cuts richness, adds freshness and light tang to fried fish.

Ingredient Quantities

2 lb catfish fillets (about 4 to 6 pieces)

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper (optional)

1 tsp Creole or Cajun seasoning (optional)

1 cup buttermilk or 1 cup whole milk plus 1 large egg

3 cups vegetable peanut or canola oil

lemon wedges for serving

chopped parsley for garnish (optional)

How to Make this

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1. Rinse and pat dry 2 lb catfish fillets, trim any thin bits and cut large pieces to even thickness so they cook the same.

2. Make the wet mix: pour 1 cup buttermilk into a shallow bowl (or use 1 cup whole milk plus 1 large egg whisked). Submerge fillets and let them sit 15 to 30 minutes in the fridge, this helps the breading stick and keeps fish tender.

3. In a wide plate or shallow dish combine 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne (optional) and 1 tsp Creole or Cajun seasoning (optional). Mix well so spices are evenly distributed.

4. Heat about 3 cups vegetable, peanut or canola oil in a heavy skillet or Dutch oven over medium-high until the oil reaches 350 to 375°F (180 to 190°C). If you dont have a thermometer drop a pinch of the cornmeal mix in the oil—if it sizzles and rises immediately its ready.

5. Remove a fillet from the buttermilk, let excess drip off, then press both sides firmly into the cornmeal mixture to coat completely. Shake off any loose crumbs but dont brush off too much, you want a good crust. Place on a tray and repeat with remaining fillets.

6. Fry in batches so the pan isnt crowded, about 3 to 4 pieces at a time depending on pan size. Carefully lower fillets into hot oil, cook 3 to 5 minutes per side depending on thickness, turning once with tongs, until golden brown and internal temp is 145°F or the fish flakes easily.

7. Transfer cooked fillets to a wire rack set over a sheet pan (not directly on paper towels if you want to keep it extra crispy) to drain for a minute or two. Season lightly with a pinch of salt while hot.

8. Keep finished pieces warm in a low oven (200°F) on the rack while you finish remaining batches so everything comes out hot and crisp together.

9. Serve immediately with lemon wedges squeezed over top and chopped parsley for garnish (optional). Best with coleslaw, hush puppies or fries.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming and evening fillet thickness
2. Measuring cups and spoons, to portion cornmeal, flour and spices accurately
3. Shallow bowl for the buttermilk (or milk+egg) soak
4. Wide plate or shallow dish for the cornmeal flour spice mix
5. Heavy skillet or Dutch oven that holds enough oil for shallow frying
6. Deep fry or candy thermometer (or tongs for the pinch-of-cornmeal test)
7. Long tongs plus a slotted spoon or spider for turning and lifting fish
8. Wire rack set over a sheet pan and a baking tray to hold coated fillets while you fry batches

FAQ

Q: Can I use regular milk instead of buttermilk?

A: Yes. The recipe already says 1 cup whole milk plus 1 egg works fine, or make "quick buttermilk" by stirring 1 tbsp vinegar or lemon juice into 1 cup milk and let sit 5 min. Buttermilk makes the fish a little more tender and helps the coating stick better, so it's worth doing if you can.

Q: What temperature should the oil be and how do I tell if it's ready?

A: Heat oil to about 350 to 375 F (177 to 190 C). Use a candy or frying thermometer if you got one. No thermometer? drop a pinch of cornmeal in, it should sizzle and float up, browning in 30 to 60 seconds. Dont overcrowd the pan or temp will drop and the fish gets greasy.

Q: How long do I fry the catfish and how do I know it's done?

A: Usually 3 to 5 minutes per side depending on thickness. Look for a golden crust and fish that flakes easily with a fork. Internal temp should be 145 F if you use a probe. Drain on paper towels briefly before serving.

Q: I have allergies or dietary needs, can I swap ingredients?

A: Sure. For gluten free use a GF flour or rice flour and certified GF cornmeal. If peanut oil is a problem use canola or vegetable oil. If you need less heat skip the cayenne and Creole seasonings. Watch for cross contact if cooking for severe allergies.

Q: Can I bake or air fry it instead of deep frying?

A: Yes but the crust wont be quite the same. For oven bake, spray the coated fillets with oil and bake at 425 F about 15 to 20 minutes flipping once. Air fry at 400 F for 10 to 12 minutes, flip halfway. You'll get crispier results in the air fryer than the oven.

Q: How do I store and reheat leftovers so they stay crispy?

A: Keep fish in an airtight container in the fridge up to 3 days. To re-crisp, heat in a 350 F oven for 8 to 10 minutes or use an air fryer for 5 to 7 minutes. Microwave makes them soggy so avoid that if you want the crunch back.

The BEST Fried Catfish Recipe Substitutions and Variations

Buttermilk: if you’re out, mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes. Or thin plain yogurt or sour cream with a little milk. Same tang, maybe a bit thicker.
Yellow cornmeal: swap with fine polenta, crushed cornflakes for extra crunch, or panko breadcrumbs for a lighter crisp though it won’t taste as corn forward.
All purpose flour: use rice flour for a super crisp coating, or chickpea flour for a nutty flavor and better binding, or a 1 to 1 gluten free flour blend if you need no gluten.
Vegetable peanut or canola oil: use avocado oil, grapeseed oil, or sunflower oil for a high smoke point and neutral flavor. For richer taste try clarified butter but watch your heat.

Pro Tips

1) Keep the oil temp steady, seriously. Use a thermometer if you can and aim for about 350 to 375 F, and let the oil recover between batches — if the temp falls too low the crust soaks up oil and gets greasy, if it’s too hot the outside burns before the fish cooks.

2) For extra crunch add 1 to 2 tablespoons of cornstarch or fine rice flour to the cornmeal mix and use a mix of coarse and fine cornmeal for texture. That little bit of starch makes the crust lighter and crispier without changing the flavor.

3) Press the coating on firmly and dont fling off too many crumbs before frying, you want the crust to stick. If you like an ultra-thick crust try a quick double-dip: into the wet then the dry, then back into the wet and dry again, but don’t go nuts or the inside won’t cook through.

4) Drain on a wire rack set over a sheet pan and keep finished pieces in a low oven set around 200 F in a single layer until everything is ready. Paper towels trap steam and make things soggy, trust me, and always season with a little finishing salt while the fish is still hot.

The BEST Fried Catfish Recipe

Recipe by Sarah level

0.0 from 0 votes

As a Southern food blogger, I can't wait to share my Crispy Catfish and the small, surprising trick I use to make the cornmeal breading come out perfectly seasoned every time.

Servings

servings

Calories

672

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for trimming and evening fillet thickness
2. Measuring cups and spoons, to portion cornmeal, flour and spices accurately
3. Shallow bowl for the buttermilk (or milk+egg) soak
4. Wide plate or shallow dish for the cornmeal flour spice mix
5. Heavy skillet or Dutch oven that holds enough oil for shallow frying
6. Deep fry or candy thermometer (or tongs for the pinch-of-cornmeal test)
7. Long tongs plus a slotted spoon or spider for turning and lifting fish
8. Wire rack set over a sheet pan and a baking tray to hold coated fillets while you fry batches

Ingredients

2 lb catfish fillets (about 4 to 6 pieces)
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional)
1 tsp Creole or Cajun seasoning (optional)
1 cup buttermilk or 1 cup whole milk plus 1 large egg
3 cups vegetable peanut or canola oil
lemon wedges for serving
chopped parsley for garnish (optional)

Directions

Rinse and pat dry 2 lb catfish fillets, trim any thin bits and cut large pieces to even thickness so they cook the same.
Make the wet mix: pour 1 cup buttermilk into a shallow bowl (or use 1 cup whole milk plus 1 large egg whisked). Submerge fillets and let them sit 15 to 30 minutes in the fridge, this helps the breading stick and keeps fish tender.
In a wide plate or shallow dish combine 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne (optional) and 1 tsp Creole or Cajun seasoning (optional). Mix well so spices are evenly distributed.
Heat about 3 cups vegetable, peanut or canola oil in a heavy skillet or Dutch oven over medium-high until the oil reaches 350 to 375°F (180 to 190°C). If you dont have a thermometer drop a pinch of the cornmeal mix in the oil—if it sizzles and rises immediately its ready.
Remove a fillet from the buttermilk, let excess drip off, then press both sides firmly into the cornmeal mixture to coat completely. Shake off any loose crumbs but dont brush off too much, you want a good crust. Place on a tray and repeat with remaining fillets.
Fry in batches so the pan isnt crowded, about 3 to 4 pieces at a time depending on pan size. Carefully lower fillets into hot oil, cook 3 to 5 minutes per side depending on thickness, turning once with tongs, until golden brown and internal temp is 145°F or the fish flakes easily.
Transfer cooked fillets to a wire rack set over a sheet pan (not directly on paper towels if you want to keep it extra crispy) to drain for a minute or two. Season lightly with a pinch of salt while hot.
Keep finished pieces warm in a low oven (200°F) on the rack while you finish remaining batches so everything comes out hot and crisp together.
Serve immediately with lemon wedges squeezed over top and chopped parsley for garnish (optional). Best with coleslaw, hush puppies or fries.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.