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Southern Fried Catfish

Southern Fried Catfish

Enjoy the crispy, golden Southern Fried Catfish that will take you back to family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Cozy Dinners
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets catfish look for fresh fillets for the best flavor and texture.
  • 1 tablespoon Old Bay seasoning adds a classic, zesty flavor to your catfish.
  • 1 teaspoon garlic powder enhances the savory notes of the breading.
  • 1 teaspoon onion powder adds depth to the spice mix.
  • 1 teaspoon kosher salt crucial for bringing out the fish’s natural flavor.
  • 1/2 teaspoon black pepper a little heat to balance the seasoning.
For the Coating
  • 1 cup all-purpose flour creates a crunchy texture when fried.
  • 1 cup yellow cornmeal adds a delightful corn flavor and extra crunch.
For the Wet Mixture
  • 2 large eggs help the coating adhere to the fish perfectly.
  • 1 cup buttermilk tenderizes the fish and adds moisture and tanginess.
  • 1 tablespoon hot sauce a dash of heat gets that Southern fried catfish flavor just right.
For Frying
  • Oil for frying use a neutral oil with a high smoke point, like canola or peanut oil.

Equipment

  • Deep fryer
  • skillet
  • large bowl

Method
 

How to Make Southern Fried Catfish
  1. Preheat oil: Heat oil in a deep fryer or skillet to 350°F (175°C). Test readiness by dropping in a crumb of bread; if it sizzles, it's ready for frying!
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, Old Bay seasoning, garlic powder, onion powder, kosher salt, and black pepper until well combined.
  3. Whisk wet ingredients: In a separate bowl, beat together the buttermilk, eggs, and hot sauce. This mixture adds flavor and moisture to the catfish.
  4. Dredge catfish: Dip each fillet into the wet mixture, ensuring it's fully coated, then roll it in the dry mixture until evenly covered for that perfect crunch.
  5. Fry the fillets: Gently place the coated catfish in the hot oil, frying for about 3-5 minutes per side, until golden brown and crispy. The fish should be flaky and tender inside.
  6. Drain excess oil: Once cooked, carefully remove the fillets and let them drain on paper towels. This step keeps them crispy and absorbs excess oil before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Serve with a slice of lemon for a fresh twist. Store leftovers in an airtight container in the fridge for up to 3 days.

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