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?
Be sure to soak the fillets in buttermilk (or whole milk) first, because it really improves the flavor of the fish. Freshwater fish sometimes have a “muddy” flavor, and the milk will neutralize or wash out that undesired after-taste. (I’m not sure how it works, but I tried catfish with and without the buttermilk.
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 black pepper.
This is totally to your taste.
Now my meal is seasoned just fine for me.
Stir up the catfish breading a bit.
Dredge catfish 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.
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.
- 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.
- 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.
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.
You soak catfish to get rid of any leftover fish taste.
No, you don’t have to soak catfish before frying it.
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.
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.
Any vegetable oil is good for frying catfish. However, peanut oil is a popular choice because it gives the fish a tasty, nutty flavor.
I’ve got detailed deep-frying instructions above. But you want to deep-fry the catfish for 6 to 10 minutes.
The best and most common cooking method for catfish is deep-frying. But it can also be grilled, baked, or pan-fried.
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.
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.
Yes, you only fry the catfish fillets.
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!
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:
Southern Fried Catfish: How to cook this delicious fish
FAQ
Should catfish be soaked before cooking?
How long should I soak my catfish in milk?
Can you soak catfish before cooking?
You can if you have time but it’s not absolutely necessary. Soaking can help to tenderize the meat a bit more if you think it needs it. To soak catfish, put it in a bowl with enough cold water to cover the fish and add 1 tablespoon of salt per quart of water. Allow it to sit for 10-20 minutes before cooking.
How do you keep fried catfish warm?
The low heat of the oven will keep the fish hot without drying it out, and the wire rack will keep the fish elevated, so that it stays crisp on all sides. Mississippi chef Nick Wallace, who also happens to be a fried catfish master, says this is his preferred way to keep catfish warm.
How do you fry catfish?
The catfish should be golden brown and crispy. Remove the fish from the oil and place it on a clean cooling rack to allow the excess grease to drain off. Let the oil come back up to temperature (350°), then follow the same steps above to fry any additional catfish.
How do you cook catfish in the oven?
Here’s what to do: Before you fry the fish, preheat the oven to 200˚F. Set a wire rack inside a large rimmed baking sheet and place inside the oven while it preheats. After you fry each batch of catfish, transfer the filets to the wire rack and return the pan to the oven.