Nothing says comfort food quite like a plate of Southern Fried Catfish Fingers — hot, crispy, and perfectly seasoned. The crunch of that golden cornmeal coating paired with tender, flaky fish inside is pure satisfaction. This is one of those recipes that looks fancy but comes together so fast you can make it any night of the week.
I grew up watching my dad fry catfish on Saturday afternoons — always in a cast iron skillet, always served with a squeeze of lemon and homemade tartar sauce. He’d say the trick wasn’t in the ingredients, but in the patience — letting that fish sit just long enough to get that crust perfect. Now, it’s a tradition I still keep, especially when I’m craving something quick, nostalgic, and downright delicious.
Why You’ll Love This Recipe
There’s a reason this Southern staple has stood the test of time. Here’s what makes it so good:
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Crispy & light: The cornmeal coating gives that perfect crunch without feeling heavy.
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No flour, no eggs: Naturally gluten-free and super simple — just cornmeal and seasoning.
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Quick to make: From start to finish, you’re eating in less than 20 minutes.
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Restaurant-style at home: Golden-brown perfection every time with my tried-and-true frying tips.
I especially love that the recipe only needs seven ingredients, most of which you probably already have in your kitchen.
Ingredients You’ll Need
Here’s what goes into this fried catfish finger recipe:
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Catfish fillets: Fresh or thawed, cut into strips (about 1-inch wide) for easy frying.
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Buttermilk: Helps tenderize the fish and gives the coating something to cling to.
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Cornmeal: The base of that crispy coating — use fine or medium grind.
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Salt & black pepper: For simple seasoning that brings out the catfish flavor.
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Cayenne pepper: Just enough to give a mild Southern kick.
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Oil for frying: Canola, vegetable, peanut, or grapeseed oil — high-heat oils work best.
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Lemon wedges or Louisiana hot sauce: For serving; that tangy finish cuts through the richness.
Optional but highly recommended: a quick homemade tartar sauce (just mix mayo, pickle relish, a squeeze of lemon juice, and a pinch of salt).
How I Make It
This is the same three-step method I’ve used for years — it never fails.
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Soak the fish:
Pour buttermilk into a shallow bowl and add your catfish strips. Let them soak for 10–15 minutes while you prepare the coating. This removes any “fishy” smell and keeps the fish juicy. -
Coat the fish:
In another bowl, combine cornmeal, salt, pepper, and cayenne. Dredge each piece of fish in the cornmeal mixture, coating it well on all sides. Shake off the excess — you want an even layer, not clumps. -
Fry to golden perfection:
Heat oil in a cast iron skillet or deep pan over medium-high heat until it reaches about 320–325°F.
Add the fish strips carefully — don’t overcrowd the pan. Let them cook undisturbed for about 3 minutes before flipping. Then cook the other side for another 3 minutes, until both sides are golden brown.Once they’re crisp, place the cooked fillets on a wire rack or paper towel-lined plate to drain. Keep them warm in a 200°F oven, uncovered, while you finish the rest.
My Tips for Perfect Fried Catfish
After many batches (and a few near-disasters), I’ve learned these little things make a big difference:
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Don’t move the fish right away. Letting it sit undisturbed helps the crust form and stay put.
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Keep your oil hot, but not smoking. If the oil’s too cool, your fish will soak up grease; too hot, and the coating burns before the inside cooks.
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Test the oil. Drop a few cornmeal crumbs in — if they sizzle immediately, it’s ready.
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Use a cast iron skillet if you have one. It holds heat evenly and gives the fish that authentic Southern texture.
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Avoid covering fried fish. Steam makes the crust soggy, so skip the foil.
Variations
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Catfish nuggets: Cut the fillets into bite-sized chunks — they make great appetizers or snacks.
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Catfish po’ boy: Sandwich a fillet in a toasted hoagie bun with lettuce, tomato, and tartar or remoulade sauce.
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Spice it up: Add paprika or Cajun seasoning to your cornmeal mix for extra flavor.
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Make it dairy-free: Substitute the buttermilk with a mixture of almond milk and a tablespoon of lemon juice.
I’ve even done a twist using this coating on shrimp and chicken tenders — works beautifully every time.
What to Serve with Fried Catfish
Nothing pairs better with catfish than some classic Southern sides. Here are a few of my favorites:
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Coleslaw – Creamy and crisp for that cool contrast.
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Hush puppies – Crunchy on the outside, tender inside, just like grandma used to make.
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Mac and cheese – A comfort food duo that never fails.
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Fried okra – For the full Southern experience.
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Cornbread or baked beans – Sweet, smoky, and satisfying.
And of course, don’t forget the lemon wedges and hot sauce — they’re not optional in my kitchen!
Make Ahead & Storage
If you’re cooking for a crowd or want to save time:
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Make ahead: You can soak and dredge the fish up to an hour ahead of frying. Keep it chilled in the fridge until ready.
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To store: Wrap cooled catfish in foil and refrigerate for up to 3 days.
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To reheat: Skip the microwave. Instead, reheat in a 450°F oven for about 15 minutes to keep that crisp texture.
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Freezing: Not ideal — it tends to lose the crunch.
FAQs
Why soak catfish in buttermilk?
It neutralizes the natural “muddy” or fishy odor that catfish can have and keeps the meat moist.
Can I air fry the catfish?
Yes, though it won’t be quite as crispy. Spray the coated fillets with oil and air fry at 400°F for 10–12 minutes, flipping halfway.
Can I use another fish?
Absolutely! Try tilapia, whiting, or flounder if catfish isn’t available.
What oil is best for frying fish?
Use a neutral, high-heat oil like canola, peanut, or grapeseed. Avoid olive oil — it burns too easily.
How do I know when it’s done?
The coating should be golden and the fish should flake easily with a fork. Internal temperature should reach 145°F.
Fried Catfish Fingers
Crispy on the outside, tender on the inside — these Fried Catfish Fingers deliver restaurant-quality flavor right from your own kitchen!
Ingredients
For the Catfish:
- 4 catfish fillets (about 1 lb total)
- 1 cup buttermilk
- 2 cups yellow cornmeal
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1½ cups vegetable, canola, or peanut oil (enough for about 2 inches of frying depth)
For the Tartar Sauce:
- 1 cup mayonnaise
- 2½ tbsp relish (dill or sweet), squeezed dry
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sugar
- ¼ tsp salt
- 1 tsp apple cider vinegar or lemon juice
Instructions
- Pat the catfish fillets dry with paper towels, then place them in a shallow dish or large zip-top bag. Pour the buttermilk over the fillets to coat them completely, then refrigerate for about 10–15 minutes to tenderize and flavor the fish.
- While the fish soaks, stir together the mayonnaise, relish, onion powder, garlic powder, sugar, salt, and vinegar in a small bowl. Cover and refrigerate until ready to serve.
- In a separate bowl, combine cornmeal, cayenne, salt, and pepper. Mix with a fork until well blended. Remove each fillet directly from the buttermilk and dredge in the cornmeal mixture, patting the coating on firmly. For an extra-crispy crust, repeat the coating process a second time.
- Heat the oil in a cast-iron skillet or heavy-bottomed pan over medium heat until it reaches 312–350°F. (You can test it by sprinkling a little cornmeal in the oil — it should sizzle immediately.)
- Working in batches, place two fillets in the hot oil and do not move them for the first 2½–3 minutes to keep the coating intact. Carefully flip and cook another 3 minutes, or until golden brown and the internal temperature reaches 145°F.
- Transfer cooked fillets to a paper towel-lined plate and repeat with remaining fish.
- Serve hot with fresh lemon wedges and your homemade tartar sauce.
Notes
- Always use a cast-iron skillet or heavy pan to maintain even heat.
- Don’t overcrowd the skillet — it will lower the oil temperature and make the fish soggy.
- If your second batch looks darker, that’s just the seasoning in the oil — totally normal!
- No buttermilk? Make your own by mixing 1 tbsp lemon juice with 1 cup milk, then letting it sit for 5 minutes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 920Total Fat 58gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 45gCholesterol 120mgSodium 1485mgCarbohydrates 64gFiber 8gSugar 9gProtein 36g
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
This Fried Catfish Finger recipe brings a little Southern soul straight to your table — crispy outside, tender inside, and full of flavor. Whether you’re serving it with hush puppies and coleslaw or tucking it into a sandwich for a quick lunch, it’s one of those dishes that instantly feels like comfort.
Every time that first batch hits the oil, I’m reminded why this recipe has been loved for generations — simple ingredients, great texture, and that unmistakable Southern touch that never goes out of style.
