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Classic Southern Fried Catfish Recipe

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★★★★★

4.8 from 56 reviews

This Classic Southern Fried Catfish recipe delivers perfectly seasoned, crispy golden-brown catfish fillets with a flavorful coating of flour and cornmeal. The fish is marinated in a spiced egg wash and then fried until crunchy on the outside and tender inside, making it a beloved dish in Southern cuisine.

Ingredients

Scale

For the Fish

  • 2 pounds catfish filets
  • 2 teaspoons old bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

For the Coating

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal

For the Egg Wash

  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tablespoon hot sauce

For Frying

  • Oil for frying (such as vegetable or peanut oil, enough for deep frying)

Instructions

  1. Prepare the fish: Rinse the catfish filets under cold water and pat them dry with paper towels. In a small bowl, combine old bay seasoning, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the catfish filets to ensure a flavorful base.
  2. Make the egg wash: In a shallow dish, whisk together the eggs, buttermilk, and hot sauce until thoroughly combined. This will help the coating stick to the fish and add a slight tangy and spicy flavor.
  3. Prepare the coating: In another shallow dish, mix together the all-purpose flour and yellow cornmeal. This combination provides a crispy texture with a traditional Southern taste.
  4. Coat the catfish: Dip each seasoned catfish filet first into the egg wash, ensuring it is fully moistened, then dredge it thoroughly in the flour and cornmeal mixture. Press gently to make sure the coating adheres well. Set the coated fillets aside on a plate.
  5. Heat the oil: Pour enough oil into a large, deep frying pan or skillet to submerge the catfish partially, typically about 1 to 2 inches deep. Heat the oil to 350°F (175°C), using a thermometer to maintain precise temperature for crisp frying.
  6. Fry the catfish: Carefully place the coated fillets into the hot oil in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until the outside is golden brown and the fish flakes easily with a fork. Adjust heat as needed to maintain oil temperature.
  7. Drain and serve: Remove the fried catfish with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, optionally with lemon wedges and tartar sauce for added flavor.

Notes

  • Keep the oil temperature steady to prevent soggy or burnt coating.
  • Use fresh catfish for the best flavor and texture.
  • You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar if unavailable.
  • For a spicier version, increase the hot sauce or add cayenne pepper to the coating.

Keywords: catfish, fried catfish, southern fried catfish, classic catfish recipe, crispy fried fish, southern cuisine

Find it online: https://busyrecipe.com/classic-southern-fried-catfish-recipe/