Simple Southern Fried Catfish
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If you’re not a seafood person, I guarantee you’re still going to want to try this Southern fried catfish recipe. A “clean” and delicious-tasting fish, this recipe is simple and so easy to make.
Does it get any more classic than this Southern fried catfish recipe? Yes, but only when you pair it with a smattering of Southern side dishes, like coleslaw or hush puppies. A staple in every Southern kitchen, beyond this recipe, I honestly have never even given seafood a fighting chance, as my mother was not a seafood person.
Fortunately, I think catfish is the least-fishy-tasting fish of them all. It tastes even better (and tender) when you add the traditional crunchy cornmeal crust and a squeeze of lemon. All that’s missing is a side of crispy fries, right?
This simple fried catfish recipe without buttermilk is exactly that – simple. Simply add the cornmeal coating and fry the catfish fillets until golden brown. Your delicious pan-fried catfish will be crispy on the outside, flaky on the inside, and ready to eat in minutes. Now who’s ready for a fish fry?
Try paring with 3-Ingredient Buttermilk Biscuit Recipe, Cheesy Mashed Potatoes, Southern-Style Fried Okra Recipe, Fresh Green Beans, and Easy Creamed Corn to make the perfect Southern meal.
Recipe Ingredients
- Catfish fillets (pond raised if possible)
- Oil (for frying)
- Salt and pepper to taste
- Cornmeal
Helpful Kitchen Tools
How to Make My Southern Fried Catfish Recipe
Pour about a half-inch of oil into your skillet.
I’m using my cast iron skillet here but you don’t have to. If you are more comfortable cooking in a regular or nonstick skillet, go for it. Whatever cranks your tractor.
Put about a cup of cornmeal in a bowl.
This is where you can get creative if you like. Add a bit of cayenne pepper if you want some heat to your catfish or just season your meal with seasoned salt.
Add a little salt (about 1/2 tsp)…
and about 1/2 tsp of pepper.
This is totally to your taste.
Now my meal is seasoned just fine for me.
Stir up the catfish breading a bit.
fillets in the cornmeal mixture and press down gently.
Repeat with the other side.
Place the catfish fillets into the hot oil.
The most important thing to do is not overcrowd the fillets. Only fry two fillets at a time.
Deep-frying tip
This is the part that gives folks the most problems. When frying, your oil should be hot enough to sear the outside of what you are cooking but not so hot that it burns before it gets done inside. If your oil isn’t hot enough, whatever you are frying will absorb more in absence of that immediate searing and thus be greasy.
What I do is heat my oil while I am preparing the dish. I heat it on medium-high for three to five minutes and then I turn it down to medium a minute or so before I’m ready to cook.
Deep fry fish fillets until golden brown (about three to five minutes) and then turn them over to brown the other side.
Once done, place fillets on a paper towel-lined plate or a wire rack to drain.
If you have a big batch, I recommend placing them on a wire rack set on a lined baking sheet in a preheated 200-degree oven so they remain crispy while you cook the fish in batches.
I love to serve mine with lemon wedges because I LOVE to squeeze lemon all over my catfish.
Storage
- Store the cooked (and cooled) fish fillets in an airtight container in the fridge for up to three days. When it’s time to reheat, either place them in your air fryer or in a regular oven to ensure they’re nice and crispy once more.
- You can also freeze leftovers for up to three months in an airtight container or plastic bag. Just make sure the bag is sealed to avoid freezer burn.
Recipe Notes
- You can use whichever cornmeal you prefer in this fried catfish recipe. I like white cornmeal, while my mother uses white self-rising flour and just puts in a little less salt (self-rising already has salt in it). You can also use yellow, plain, or self-rising cornmeal. When in doubt, go with what you have on hand.
- If you’d prefer to use a deep fryer, heat it to 350 degrees. Once the oil is hot, drop in the catfish fillets, and let them cook for 7 to 10 minutes or until they’re golden brown. Most importantly, cool the deep-fried catfish on a wire rack to make sure they’re nice and crispy when it’s time to serve.
- You can add a variety of herbs and spices to your cornmeal mixture.
- For those who like heat, add a sprinkle of cayenne pepper or a teaspoon of paprika.
- Opt for a tablespoon of ranch seasoning.
- Add a teaspoon or two of Season All, Lawry’s, Old Bay Seasoning, lemon pepper seasoning, hot sauce, or garlic powder.
- Add a 1/4 teaspoon of celery seed. The choice is yours!
- Remember to not overcrowd the oil. This will lower the temperature and result in soggy fish, which we definitely don’t want!
- If you have leftovers, transform this recipe for fried catfish into fried catfish tacos or sandwiches.
- You can also use this recipe to fry any kind of fish if catfish isn’t for you.
Recipe FAQs
What do you soak catfish in before frying?
I didn’t in this recipe for Southern fried catfish, but you can soak your catfish in milk or buttermilk for an hour before frying. In the past, people soaked wild-caught catfish in buttermilk to remove the muddy flavor.
Why do you soak catfish in milk before frying?
You soak catfish to get rid of any leftover fish taste.
Do you need to soak catfish before cooking?
No, you don’t have to soak catfish before frying it.
Why is my fried catfish mushy?
If your fried catfish fillets turn mushy, it’s usually because your oil isn’t hot enough. Ensure it’s at the correct temperature and don’t overcrowd the oil with the fillets, as this lowers the temperature. If your fried catfish is mushy, place the fillets in the oven or air fryer to crisp up.
How do you keep fried catfish crispy?
You keep catfish fried fillets crispy by either resting them on a paper towel-lined plate or wire rack or by following the oven instructions above.
What kind of oil do you fry catfish in?
Any vegetable oil is good for frying catfish. However, peanut oil is a popular choice because it gives the fish a tasty, nutty flavor.
How long do you deep fry catfish?
I’ve got detailed deep-frying instructions above. But you want to deep-fry the catfish for 6 to 10 minutes.
What is the best cooking method for catfish?
The best and most common cooking method for catfish is deep-frying. But it can also be grilled, baked, or pan-fried.
Can you fry catfish in the air fryer?
Yes. Here are more detailed instructions for air-fried catfish. But you want to fry the fish in a 400-degree air fryer for about 8 minutes on each side.
Does fried catfish have bones?
Yes, catfish do have an orderly set of bones. They have a main bone, like a spine, and smaller bones like ribs. Fortunately, when you purchase pre-packaged catfish fillets, they’ll be boneless so you don’t have to worry about deboning a fish yourself.
Do you take the skin off catfish before frying?
Yes, you only fry the catfish fillets.
Why do you put flour on fish before frying?
You put flour or cornmeal on fish before frying it because it gives the fish that crispy coating. It also prevents the fish from soaking up too much oil and helps bind the fillet so it doesn’t fall apart. So yeah, don’t miss that catfish batter!
What do you serve with fried catfish?
One of the most classic Southern main dishes, you can keep things simple and serve the fried fish with a lemon wedge, vinegar, and some tartar sauce. But you can opt to serve your fried catfish dinner with your favorite Southern side dish:
- Fries
- Potatoes in any form, including potato salad.
- Hoecakes
- Cornbread
- Buttermilk biscuits
- Coleslaw
- Corn salad
- Southern collard greens
- Tomatoes and okra
- Mac and cheese
- Hush puppies (with a side of hot sauce, of course)
Looking for more sensational seafood recipes?
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a large skillet, heat 1/2 inch of oil over medium-high heat.
- Place the cornmeal in a medium bowl, add salt and pepper, and stir.1 cup cornmeal, 1/2 tsp salt, 1/2 tsp pepper
- Dip each fillet into the cornmeal mixture on both sides to coat.4 catfish fillets
- Turn the stove down to medium and place each fillet into the oil to cook. Turn the fillets once until golden brown on both sides (about 3 to 5 minutes on each side).
- Remove the fried fish fillets to drain on a wire rack or a paper towel-lined plate. Serve with lemon wedges, vinegar, or tartar sauce.
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I love catfish. Red Lobster has a very good fried catfish on it’s menu here in Wisconsin.
The best times for fishing up here is in early spring right after the ice goes off the lakes and in late fall when the waters are getting ready to freeze over—and of course, if you’re among the hearty folk, ice fishing is great. The fish are firm (not mushy) and fresher tasting.
We always had to keep vinegar on the table when eating catfish. If my parents or grandparents thought we might’ve swallered a bone we would be forced to drink some of the vinegar. They would ask if we swallowed a bone, we always said no but it didn’t always work. I only remember swallowing one small bone but I probably drank vinegar 100 times. I guess I loved fried catfish more than I hated vinegar. Once we turned about 10 years old we had “outgrown” the need to drink vinegar after swallowing a bone and the vinegar quit making appearances on the dinner table. My brother was about 3 years older than me so once he got past the “needin vinegar stage” he would say ” I think Debbi just swallowed a bone”…. and then laugh as I was drinking vinegar..
There are some ladies the next town over that make the best fried catfish, fries, and hush puppies. they started out in a renovated horse trailer and now are in the garage of their house. I don’t know what their secret seasoning is but I would be willing to trade them my gumbo recipe for it! i do miss their sweet tea, it comes in glasses about the size of a goldfish bowl. They are an almost never indulged splurge nowadays and darn the carbs! Your catfish sure does look pretty and makes my organic salad with organic turkey lunch look awful boring. I like that tart thing going on with seafood too…vinegar on my fries and fish n chips. All of us here on SP do have a lot in common, don’t we? I have a theory that we are all shirt-tail kin and just haven’t figured it out yet!
I’m delighted to get this recipe. Like you, I’m not a seafood person for the very same reasons as you gave and likewise, grew up with catfish being the closest thing to “sea” food as we had. Growing up, Daddy loved to fish off the bank of the river or nearby lakes and catfish was usually what he brought home. We often had a big old “fish fry” out in the back yard! I’m SO GLAD to hear you comment on the “clean” fish because, while I love fried catfish, I still have to psych myself up to eat it because I’ve always associated catfish with them being scavengers and eating the nasty stuff off the bottom of a lake (EWWWWW). I guess I’d never given thought to someone “hand raising” them in a “clean” pond and hand feeding them so they don’t have to scavenge!!!! What a delightful thought and completely changes my view on eating it. Thanks Christy for clearing up the images in my head!!!! I will now make a point of shopping for catfish and looking for the “pond raised” notation on the label!! Can’t wait for your hush puppy recipe to accompany the fried catfish!!
Apparently the ‘folklore’ for fish eating varies per geographical region because when I was growing up we were taught never to eat fish and milk in the same meal. None of it matters as I to this day do not like fish. I will eat shrimp but no fish-not even canned tuna or salmon.
My hubby was taught the same thing. He said the first time he was served fish in school with his carton of milk, he thought they were trying to kill him. He didn’t eat and went home hungry. The next day when all the kids didn’t die and came back to school, he figured it was an old wives tale.
Oh bless his heart! I read that and thought of a little boy going hungry to keep from being poisoned by his school! lol
I just love all of our little histories and wives tales though, sure keeps things interesting and makes for great stories later!
Gratefully ,
Christy
What timing! I just got home from the grocery store & bought a mess of catfish because it was on a really good sale. I haven’t made fried catfish in a long time, but that’s dinner tonight! Oh and it must be served with grits. That’s the way we always had it growing up (I’m from SC) and we only ever had catfish if we’d caught it that day in my uncle’s pond! My kids love all fish, no matter what it is, but they REALLY love fried catfish & grits.
MD, you just made me remember something I hadn’t thought about in YEARS! My grandmother always fixed grits when we had catfish, and she ALWAYS put a spoonful of the grease (with some fried cornmeal bits, too) right in the middle of her grits (sorta like gravy) and it was GOOD! Tell me how people can survive without saving their greast to cook with–I can’t imagine a life without bacon grease!
Funny, we were always told that we had to have “light bread” and pickles when we ate fried fish – for the same reason I’m guessing. I never ate catfish because I always thought it tasted like mud. LOL. But I do remember fish fries!