I can still smell the first pan of oil I used to fry catfish in my tiny apartment kitchen, the batter sputtering and turning golden while I nervously kept the temperature steady, and that gentle, proud moment of serving crisp fillets to a friend made me write down a simple Catfish Batter Recipe that even a nervous beginner can follow.
Why You’ll Love It
This batter is forgiving and quick, great for weeknight dinners when you want something crispy without a lot of fuss, it works for tender catfish fillets as well as thicker white fish, and people who love crunchy texture and bright lemon notes tend to ask for seconds.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 4 catfish fillets about 1 to 1 1/4 pounds total, patted dry
- 1 cup buttermilk
- 1 large egg
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika or regular paprika
- 1/4 to 1/2 teaspoon cayenne pepper optional for heat
- Vegetable oil for frying about 1.5 to 2 cups depending on pan size
- Lemon wedges and chopped parsley for garnish
- Small ramekin of tartar sauce and a cup of coleslaw for serving optional
Instructions
- Pat the catfish fillets dry with paper towels and season lightly with a pinch of salt and pepper, keep them on a plate while you mix the batter.
- In a shallow bowl whisk together the buttermilk and egg until smooth, then add the fillets to the mix and let them sit for 10 minutes while you prepare the dry mix, this softens the fish and helps the batter stick.
- In a separate wide bowl combine the cornmeal, flour, baking powder, salt, pepper, paprika, and cayenne if using, whisk to make sure the dry mix is homogenous.
- Heat about 1/2 inch to 3/4 inch of vegetable oil in a large skillet over medium heat until it registers 350 F or until a small pinch of the dry mix sizzles and browns gently within a few seconds.
- Remove a fillet from the buttermilk, let excess drip off, then press it into the dry mixture to coat both sides, shake off loosely and set on a wire rack, repeat with remaining fillets.
- Fry the fillets in batches so they do not crowd the pan, 2 to 3 minutes per side depending on thickness, cook until golden brown and the fish flakes easily, adjust heat so oil stays close to 325 to 350 F.
- Transfer cooked fillets to a wire rack set over a baking sheet to drain and keep crisp, finish frying remaining fillets and serve warm with lemon wedges, tartar sauce, parsley, and coleslaw.
Recipe Variations
- Southern Style Extra Crunch Replace half the cornmeal with medium grind cornmeal or add a tablespoon of cornflake crumbs for extra crunch.
- Beer Batter Swap 1/2 cup of buttermilk for cold beer and thin the batter slightly for a lighter airy crust.
- Gluten Free Use a 1 to 1 gluten free flour blend in place of all purpose flour and certify your cornmeal gluten free.
- Spicy Creole Add 1 tablespoon creole seasoning to the dry mix and serve with a pickled jalapeño slaw.
Make Ahead: You can mix the dry coating and store it in an airtight container up to 3 days ahead, keep the buttermilk mixture chilled for up to 6 hours, and slice the coleslaw up to a day in advance dressed lightly and chilled separately, avoid coating the fish until right before frying to keep the crust crisp.
Frequently Asked Questions
How do I know when the oil is hot enough for frying catfish
Drop a pinch of the dry mix into the oil, it should sizzle and brown gently within a few seconds without smoking, aim for 325 to 350 F if you have a thermometer
Can I use frozen catfish fillets for this batter
Yes, thaw completely and pat very dry before soaking in buttermilk and coating so excess moisture does not prevent the batter from sticking
Is cornmeal necessary in this batter
Cornmeal gives the classic gritty crunch and flavor but you can use all flour for a smoother crust if you prefer
How can I make this less oily after frying
Drain on a wire rack rather than paper towels and serve promptly, also keep oil at the right temperature so the batter seals quickly and absorbs less oil
Catfish Batter Recipe
This batter is forgiving and quick, great for weeknight dinners when you want something crispy without a lot of fuss, it works for tender catfish fillets as well as thicker white fish, and people who love crunchy texture and bright lemon notes tend to ask for seconds.
Ingredients
- 4 catfish fillets about 1 to 1 1/4 pounds total, patted dry
- 1 cup buttermilk
- 1 large egg
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika or regular paprika
- 1/4 to 1/2 teaspoon cayenne pepper optional for heat
- Vegetable oil for frying about 1.5 to 2 cups depending on pan size
- Lemon wedges and chopped parsley for garnish
- Small ramekin of tartar sauce and a cup of coleslaw for serving optional
Instructions
- Pat the catfish fillets dry with paper towels and season lightly with a pinch of salt and pepper, keep them on a plate while you mix the batter.
- In a shallow bowl whisk together the buttermilk and egg until smooth, then add the fillets to the mix and let them sit for 10 minutes while you prepare the dry mix, this softens the fish and helps the batter stick.
- In a separate wide bowl combine the cornmeal, flour, baking powder, salt, pepper, paprika, and cayenne if using, whisk to make sure the dry mix is homogenous.
- Heat about 1/2 inch to 3/4 inch of vegetable oil in a large skillet over medium heat until it registers 350 F or until a small pinch of the dry mix sizzles and browns gently within a few seconds.
- Remove a fillet from the buttermilk, let excess drip off, then press it into the dry mixture to coat both sides, shake off loosely and set on a wire rack, repeat with remaining fillets.
- Fry the fillets in batches so they do not crowd the pan, 2 to 3 minutes per side depending on thickness, cook until golden brown and the fish flakes easily, adjust heat so oil stays close to 325 to 350 F.
- Transfer cooked fillets to a wire rack set over a baking sheet to drain and keep crisp, finish frying remaining fillets and serve warm with lemon wedges, tartar sauce, parsley, and coleslaw.
Conclusion
This simple catfish batter is designed to build your confidence, it is quick to pull together, forgiving when you are learning, and flexible enough to suit mild or bold flavors, trust the basic technique of soaking, coating, and frying at the right temperature and you will get consistently crisp fillets that are fun to serve and easy to adapt, so give it a try and feel free to tweak the spices to make it your own.
