Ingredients

For the catfish

  • 4 catfish fillets (about 1½ pounds)
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional)
  • Vegetable oil, for frying
  • Lemon wedges and chopped parsley, for garnish

For serving

  • French fries
  • Sliced white bread, optional
  • Tartar sauce or spicy dipping sauce

Instructions

1. Prepare the fish: Pat the catfish fillets dry with paper towels. In a bowl, combine the buttermilk and hot sauce. Dip the fillets into the mixture and let them soak for 10–15 minutes.

2. Prepare the coating: In a shallow dish, mix the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Coat the fillets: Remove each fillet from the buttermilk, allowing the excess to drip off. Press it firmly into the cornmeal mixture until evenly coated on all sides.

4. Heat the oil: Pour about 1–2 inches of vegetable oil into a deep skillet. Heat to 350°F (175°C).

5. Fry the catfish: Carefully place the fillets into the hot oil without overcrowding the pan. Fry for about 3–5 minutes per side, depending on thickness, until golden brown and crispy.

6. Check doneness: Make sure the thickest part of the fish reaches an internal temperature of 145°F (63°C).

7. Drain and serve: Transfer the fried catfish to a wire rack or paper towels. Sprinkle with chopped parsley and serve immediately with lemon wedges, French fries, bread, and dipping sauce.

Tips for the Best Fried Catfish

  • Use fine or medium-ground cornmeal for a crunchy coating.
  • Keep the oil near 350°F to help the fish cook evenly without becoming greasy.
  • Fry in small batches to maintain the oil temperature.
  • Add lemon juice just before eating for a fresh, tangy flavor.

Approximate Nutrition

Per serving of catfish, excluding fries and dipping sauce:

  • Calories: 380–450
  • Protein: 30–35 g
  • Carbohydrates: 25–35 g
  • Fat: 15–22 g

Nutrition varies with fillet size, coating, and oil absorption.

Enjoy your homemade crispy Southern Fried Catfish!