Old-Fashioned Southern Fried Catfish

Introduction

Few dishes capture the heart of Southern comfort food like a plate of crispy, golden fried catfish. Tender, flaky fish coated in a seasoned cornmeal crust, fried to perfection, and served with all the classic sides—this is a meal that evokes family gatherings, warm kitchens, and the slow, happy rhythm of Southern cooking. Whether enjoyed with hush puppies, coleslaw, or a squeeze of fresh lemon, old-fashioned Southern fried catfish is a dish that never goes out of style.

Ingredients

• Catfish Fillets: 1½ pounds, skinless
• Buttermilk: 1 cup (or 2 eggs beaten with 1 cup milk as a substitute)
• Cornmeal: 1 cup
• All-Purpose Flour: ½ cup
• Salt: 1 tsp
• Black Pepper: 1 tsp
• Paprika: 1 tsp (optional, for color and mild flavor)
• Garlic Powder: ½ tsp
• Cayenne Pepper: ¼ tsp (optional, for mild heat)
• Vegetable Oil or Peanut Oil: 2–3 cups, for frying

Optional for Serving: Lemon wedges, tartar sauce, coleslaw, French fries, or hush puppies

Instructions

1. Prepare the Fish

• Pat the catfish fillets dry with paper towels. Drying the fish helps the coating stick and ensures a crispy crust.
• Place fillets in a shallow dish and pour buttermilk over them. Let them soak for 10–15 minutes. This tenderizes the fish and adds flavor.

2. Prepare the Coating

• In a large shallow bowl or plate, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, and cayenne (if using).
• Mix well so the seasonings are evenly distributed.

3. Heat the Oil

• Pour oil into a large skillet or deep frying pan to a depth of about ½–1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or until a pinch of cornmeal sizzles when dropped in.

4. Coat the Fish

• Remove fillets from buttermilk, allowing excess to drip off.
• Dredge each fillet in the cornmeal-flour mixture, pressing lightly to coat both sides. Shake off any excess.

5. Fry the Catfish

• Carefully place fillets in hot oil, leaving space between them.
• Fry for 3–5 minutes per side, depending on thickness, until the crust is golden brown and the fish flakes easily with a fork.
• Remove fillets and drain on a plate lined with paper towels.

6. Serve

• Serve immediately with lemon wedges, tartar sauce, and your choice of sides, such as coleslaw, French fries, or hush puppies.

Tips for Extra-Crispy Catfish

• Dry the fish well before dipping in buttermilk.
• Do not overcrowd the pan, which can lower oil temperature and make fish soggy.
• Use medium-high heat, maintaining around 350°F. Too low and the crust won’t crisp; too high and the coating may burn before the fish cooks.
• Double-dredge for an extra crunchy crust: dip fillets back into buttermilk after the first coating, then dredge in cornmeal mixture again.

FAQs

Q1: Can I use frozen catfish fillets?
Yes! Just make sure they are fully thawed and patted dry before soaking in buttermilk and coating. This ensures the coating sticks and the fish fries evenly.

Q2: What’s the difference between using buttermilk or eggs and milk?
Buttermilk tenderizes the fish and adds a slight tang, creating a richer flavor and crispier coating. If using eggs and milk, the coating will still work but will be slightly less tender and flavorful.

Q3: How can I tell when the catfish is done?
The fillets are done when the crust is golden brown and the fish flakes easily with a fork. Avoid overcooking, which can make the fish dry.

Q4: Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and make sure your cornmeal is certified gluten-free. The texture will be slightly different but still delicious.

Q5: How do I keep the fried catfish crispy after frying?
Place the fillets on a wire rack instead of paper towels to drain excess oil. Avoid stacking them, and serve immediately or reheat in a hot oven (375°F) rather than a microwave.