Name: Southern Fried Catfish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 catfish fillets (about 3–4 ounces each); 1 tablespoon seasoned salt (such as Lawry's); ¼ teaspoon ground black pepper; ¼ teaspoon garlic powder; 1 cup yellow cornmeal; 1 cup milk; 3 tablespoons vegetable oil; 3 tablespoons salted butter

There’s something timeless and deeply comforting about a good Southern Fried Catfish. It’s the kind of meal that takes you right back to Grandma’s table — simple, satisfying, and full of flavor. This recipe is quick and uses everyday ingredients, yet turns out golden-crisp fillets that are tender on the inside. Ready in about 20 minutes, it’s the perfect weeknight supper or weekend indulgence. Serve it with cornbread, coleslaw, or buttery biscuits, and you’ve got yourself a good ol’ Southern feast everyone will want seconds of.

Why This Fried Catfish Recipe Hits the Spot

If crispy-on-the-outside, flaky-on-the-inside catfish is your idea of a good time, you’re in the right place. This recipe keeps things simple — no deep fryer, no fuss, just seasoned cornmeal, a hot skillet, and a bit of love. You get that classic crunch without drowning the fish in oil, and it comes together fast. Whether you’re looking to switch things up from your usual chicken rotation or just craving some comfort food, this one’s a keeper.

Plus, catfish is budget-friendly, easy to find (even in small-town markets), and cooks up fast. You don’t need a seafood counter to enjoy good fish — just a skillet and some pantry staples.

Ingredients You’ll Need

Here’s what you need for this Southern favorite. The full recipe card with amounts is just below, but here’s a quick glance at what goes into this dish:

Catfish fillets – About 1 pound in total, with each fillet weighing around 3 to 4 ounces. Frozen fillets work just fine — just thaw them overnight in the fridge.
Yellow cornmeal – This gives that golden, crispy crust.
Seasoned salt – Like Lawry’s, for a balanced mix of salt and spices that makes the breading pop.
Black pepper & garlic powder – Adds depth and just enough kick.
Milk or buttermilk – Helps the cornmeal stick, and buttermilk brings a little tang to the table.
Butter and vegetable oil – You get flavor from the butter, and a good fry from the high smoke point of the oil.

How to Make Southern Fried Catfish

You’ll be surprised how easily this comes together. Here’s a step-by-step overview:

Set up your dredging station. In one shallow bowl, whisk together the cornmeal, seasoned salt, pepper, and garlic powder. In another, pour the milk.
Dip and dredge. Coat each catfish fillet in the milk, shaking off any excess, then dredge it in the cornmeal mixture until evenly coated.
Fry it up. Heat oil and butter in a cast iron skillet or Dutch oven over medium heat. Cook the fish for about 5–7 minutes per side until golden brown and cooked through. The fish should flake easily with a fork.
Keep it warm. If you’re working in batches, place cooked fillets on a wire rack set over a baking sheet in a 200°F oven. Avoid foil — it’ll steam the fish and soften the crust.

What to Serve with Fried Catfish

You can’t go wrong with Southern sides. Here are some of my go-to pairings:

Lemon wedges and tartar sauce
Hush puppies
Creamy vinegar-based coleslaw
Green beans or collard greens
Baked beans or succotash
Corn fritters or a slice of skillet cornbread
Macaroni and cheese
And of course, a glass of iced sweet tea

Want to turn it into a sandwich? Slide a fillet onto a toasted bun with lettuce, tomato, and tartar sauce. Craving tacos? Wrap them in a tortilla with slaw and a drizzle of hot sauce or salsa.

How to Store Leftovers

Fried catfish is best fresh, but if you’ve got extras, here’s how to keep them tasty:

In the fridge: Store in an airtight container for up to 2 days.
In the freezer: You can freeze leftovers for up to 1 month, though the crust won’t be quite as crisp when thawed.
To reheat: Skip the microwave. Instead, bring the fish to room temperature, then reheat in a 350°F oven for 10–15 minutes. This helps the coating stay crispy.

Make It Your Own: Recipe Variations

Small batch: Cooking for two? Just cut the recipe in half.
Add heat: Mix a pinch of cayenne into the cornmeal or add a splash of hot sauce to the milk.
Switch up the seasoning: Try lemon pepper, Old Bay, paprika, or Cajun seasoning for a different twist.
Serve it differently: Turn it into tacos or sandwiches for a fun spin.

Helpful Tips for the Best Fried Catfish

Light coating only. Shake off extra milk and cornmeal so the breading stays crisp and doesn’t fall off.
Don’t crowd the pan. Fry in batches to keep the oil hot and the crust crispy.
Finish strong. Sprinkle with a little salt and pepper while the fish is still hot. A squeeze of lemon and a bit of chopped parsley also add brightness right before serving.

FAQs

Can I use another type of fish?
Yes, but make sure it’s a firm white fish like tilapia, cod, or haddock.

Why soak catfish in milk?
It helps mellow out any strong fishy taste. But with fresh catfish, it’s optional.

Can I bake instead of fry?
You can, but you won’t get the same crispy crust. Pan-frying gives you that true Southern finish.

What oil is best for frying catfish?
Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well.

Final Thoughts

This dish is proof that sometimes the simplest recipes are the ones we keep coming back to. With a crunchy crust, tender fillet, and plenty of Southern soul, this fried catfish recipe is a staple for good reason. Whether it’s Sunday dinner or a quick weeknight fix, it’s always a hit at the table. Try it once, and it just might become your new favorite.

Yield: 4