Fried catfish wasn’t something I grew up eating, but once it entered my life, it stayed for good. The first time I had it done right, I remember thinking how something so simple could taste that comforting. Fresh fish, hot skillet, cornmeal crust, and that gentle sizzle as it hits the pan. This recipe brings all of that home without any fuss.
Living closer to the water changed how I cook fish. Catfish became one of those dependable dinners I could pull together without much planning. Pan frying keeps things manageable, and the result still feels special enough for weekends.
Why This Catfish Recipe Never Fails Me
This version keeps things honest. Cornmeal gives the crust its signature crunch, and skipping flour keeps the coating clean and crisp. The fish stays juicy inside, flakes easily with a fork, and carries that mild flavor catfish is known for.
I like that it comes together fast. From start to finish, this feels doable even on evenings when energy runs low. No deep fryer, no mess spread across the kitchen.
The Ingredients That Matter Most
Ingredients
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4 catfish fillets
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1 cup yellow cornmeal
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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¼ teaspoon garlic powder
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3 tablespoons butter
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Lemon wedges for serving
Cornmeal does the heavy lifting here. A medium grind gives texture without feeling gritty. Butter adds richness and browns beautifully in the skillet.
How I Pan Fry Catfish at Home
I start by patting the fillets dry. Moisture gets in the way of a crisp crust, so this step counts. The cornmeal and seasonings get mixed in a shallow dish, and each fillet gets coated evenly.
A skillet goes over medium heat, butter melting until it starts to foam lightly. The fish goes in gently, and I leave it alone long enough for that crust to form. A careful flip finishes the job. Golden on the outside, tender inside.
Once cooked, I rest the fillets briefly on a paper towel, then straight onto plates.
Oil Choices That Work Well
Butter brings flavor that feels right with catfish. Olive oil or coconut oil work fine too if preferred. Since this is pan fried, the oil choice stays flexible.
What I Serve With Fried Catfish
Creamy coleslaw always finds its way onto the plate. The cool crunch pairs perfectly with hot fish. Tartar sauce belongs on the table, no exceptions.
On some nights, I add potato salad, roasted vegetables, or a scoop of cheesy corn. Cornbread or biscuits round things out nicely.
Storage Tips
Catfish tastes best fresh, though leftovers keep in the fridge for a day or two. I reheat gently in a skillet to bring back some crispness. Microwaves soften the crust too much for my taste.
FAQs
Do I need to soak catfish before cooking?
Fresh catfish does not need soaking. A quick rinse and dry works fine.
Can I use frozen catfish fillets?
Yes. Thaw fully and dry well before coating.
Is cornmeal enough without flour?
Yes. Cornmeal alone gives a crispier crust and less mess.
What skillet works best?
Cast iron holds heat well and gives even browning.
Southern Pan Fried Catfish
Crispy on the outside and tender inside, this classic Southern pan-fried catfish is coated in seasoned cornmeal and cooked until perfectly golden.
Ingredients
- 6 catfish fillets
- 1 cup cornmeal
- 1½ tablespoons Cajun seasoning
- 1½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons butter
Instructions
- Combine the cornmeal, Cajun seasoning, garlic powder, salt, and black pepper in a shallow dish, mixing well so the seasoning is evenly distributed. Press each catfish fillet into the cornmeal mixture, coating all sides, then place the coated fish onto a plate or tray.
- Heat half of the butter in a large skillet over medium-high heat until melted and hot. Add a few fillets to the pan, being careful not to overcrowd, and cook until the coating is golden and crisp. Flip and continue cooking until the fish flakes easily with a fork. Remove the cooked fillets and repeat with the remaining butter and catfish.
- Serve the catfish hot straight from the skillet for the best texture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 432Total Fat 21gSaturated Fat 9gUnsaturated Fat 12gCholesterol 104mgSodium 1375mgCarbohydrates 34gFiber 4gSugar 0gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Southern pan fried catfish is one of those dishes that proves simple cooking still brings the most comfort. Crisp edges, tender fish, and familiar sides make it feel like a meal meant to be shared. Once you get the hang of it, this becomes second nature in the kitchen.
