Fried Catfish

5 from 10 votes

The crispy exterior breading of this Southern Fried Catfish is perfectly seasoned with tender, delicious fried fish underneath. It can be ready in under 30 minutes and just as good as going to a fish fry!

Prep Time16

Cook Time4

Total Time20

Course: Dinner

Cuisine: American, Southern

Servings: servings

Calories: 384kcal

Author: Amy Nash

Ingredients

1-2 pounds farm-raised catfish filets, thawed if previously frozen (4-6 filets)
2 teaspoons kosher salt
1 cup buttermilk
1 cup yellow cornmeal
½ cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon cayenne pepper
Peanut oil or vegetable oil, for frying

Instructions

Sprinkle the catfish filets with kosher salt on both sides. Place the seasoned filets in a shallow dish or resealable bag and cover with the buttermilk, turning to coat. Set aside to soak while preparing the rest of the ingredients and oil, or transfer to the fridge for up to 8 hours to marinate.
Combine cornmeal, flour, seasoned salt, paprika, black pepper, and cayenne pepper in a large resealable ziplock bag. Whisk or toss to evenly disperse spices.
Heat ½ to 1 inch of oil in a large cast iron pan or skillet over medium-high heat until it reaches 350 to 365 degrees F.
Remove the catfish from the buttermilk soak 1-2 pieces at a time, letting excess buttermilk drip off. Transfer the catfish pieces to the bag of seasoned cornmeal and flour, seal, and toss to coat well. Transfer to a plate and repeat with the remaining fish pieces and coating.
Carefully add catfish pieces to the hot oil, working in batches so as not to crowd the pan. Fry for 4-8 minutes, flipping halfway through, until golden brown on the outside and cooked through in the middle. The cooking time will depend on the thickness of the fillets. Be sure to watch the heat as the fish fries so you can adjust up or down to keep the oil temp in the 350 to 365 degree F range as much as possible.
Transfer the fried catfish to a baking sheet lined with a wire rack and place in a warm oven (225 degrees F) while frying the remaining catfish pieces.
Serve with coleslaw, hush puppies, french fries, and lemon wedges or other sides.

Notes

Storage: Leftovers can be kept in an airtight container in the fridge for 2-3 days. I recommend reheating them in the air fryer at 370 degrees F for 5-7 minutes to crisp up the outside and heat them through. You can also freeze fried catfish for up to 2 months. Thaw in the fridge overnight then reheat in the air fryer or in a 350 degree F oven for 10-15 minutes, rather than in a microwave.
Use a wire cooling rack instead of paper towels. It does a better job than paper towels because excess oil can drip off without ruining the crispy underside of the catfish.
Cut the catfish into strips. If the catfish pieces are particularly large and you want more of the crispy coating on each piece, you can cut the filets into strips lengthwise so they get more of the breading on each piece. Just keep in mind that the smaller pieces will cook faster than a whole filet.
Catfish Po'boy Sandwich: You can use my shrimp po'boy sandwich recipe to make a catfish version topped with my homemade remoulade sauce.

Nutrition