I still make the same simple dinner I learned in my twenties when the clock said hurry and everyone was hungry, the oil going while homework gets done, and that easy Fried Catfish Recipe became our go to on busy nights, crisp outside, flaky inside, served with quick sides and no fuss.
Why You’ll Love It
This recipe is built for real weeknights, when time matters and flavor still counts. It uses a straightforward cornmeal coating and an easy dredge so you can get dinner on the table in about 25 minutes, it pleases picky eaters and fish lovers alike, and it fits into a routine of quick sides and minimal cleanup.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 4 catfish fillets (about 6 oz each, skin removed if desired)
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika or mild Cajun seasoning
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 to 1 1/2 cups vegetable oil for frying
- 1 lemon, cut into wedges
- 2 tbsp chopped fresh parsley for garnish
- Optional: 1/2 cup tartar sauce for serving
Instructions
- Pat fillets dry with paper towels and season both sides lightly with a pinch of salt and pepper.
- In a shallow bowl whisk eggs and milk until combined.
- In a separate shallow dish mix cornmeal, flour, remaining salt, pepper, and smoked paprika.
- Heat oil in a large skillet over medium high heat until it reaches about 350 F or a small pinch of crumbs sizzles on contact.
- Dip each fillet in the egg wash, let excess drip off, then press into the cornmeal mixture to coat well. Shake off extra.
- Add fillets to the hot oil, do not crowd the pan, cook 3 to 4 minutes per side until golden brown and cooked through, flipping once.
- Transfer to a cooling rack or paper towel lined plate to drain briefly, squeeze lemon over fish and garnish with parsley.
- Serve hot with tartar sauce on the side and lemon wedges.
Recipe Variations
- Spicy Cajun: increase Cajun seasoning to 1 1/2 tsp and add a pinch of cayenne for more heat.
- Buttermilk Soak: marinate fillets in 1 cup buttermilk and 1 tsp hot sauce for 30 minutes before dredging for extra tenderness.
- Gluten Free: replace flour and regular cornmeal with a certified gluten free cornmeal blend.
- Oven Finish: shallow fry 2 minutes per side, then transfer to a 400 F oven for 6 to 8 minutes for a lighter oil finish.
Make Ahead: You can mix the dry coating and store in an airtight container up to 3 days ahead, and make tartar sauce up to 48 hours in advance in the fridge. Dredge coated fish up to 1 hour ahead and keep refrigerated on a tray covered loosely with plastic wrap, then fry straight from the fridge.
Frequently Asked Questions
Can I use frozen catfish The fillets should be fully thawed and patted dry before breading for best results.
What oil is best for frying Use a neutral oil with a high smoke point like vegetable or canola oil.
How do I know when the fish is done Cook until internal temperature reaches 145 F or the flesh flakes easily and looks opaque.
Can I bake instead of fry Yes, you can shallow fry briefly for color then finish in a 400 F oven for 6 to 8 minutes, or bake fully but it will be less crunchy.
Fried Catfish Recipe
This recipe is built for real weeknights, when time matters and flavor still counts. It uses a straightforward cornmeal coating and an easy dredge so you can get dinner on the table in about 25 minutes, it pleases picky eaters and fish lovers alike, and it fits into a routine of quick sides and minimal cleanup.
Ingredients
- 4 catfish fillets (about 6 oz each, skin removed if desired)
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika or mild Cajun seasoning
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 to 1 1/2 cups vegetable oil for frying
- 1 lemon, cut into wedges
- 2 tbsp chopped fresh parsley for garnish
- Optional: 1/2 cup tartar sauce for serving
Instructions
- Pat fillets dry with paper towels and season both sides lightly with a pinch of salt and pepper.
- In a shallow bowl whisk eggs and milk until combined.
- In a separate shallow dish mix cornmeal, flour, remaining salt, pepper, and smoked paprika.
- Heat oil in a large skillet over medium high heat until it reaches about 350 F or a small pinch of crumbs sizzles on contact.
- Dip each fillet in the egg wash, let excess drip off, then press into the cornmeal mixture to coat well. Shake off extra.
- Add fillets to the hot oil, do not crowd the pan, cook 3 to 4 minutes per side until golden brown and cooked through, flipping once.
- Transfer to a cooling rack or paper towel lined plate to drain briefly, squeeze lemon over fish and garnish with parsley.
- Serve hot with tartar sauce on the side and lemon wedges.
Conclusion
This Fried Catfish Recipe is the kind of reliable weeknight dish you come back to again and again when time is short and flavor is not negotiable. It is quick to make, forgiving for beginners, and easy to adapt to what you have on hand. Try the basic method once, then tweak the spice or coating to make it your household favorite, and enjoy a fast, comforting dinner that feels like home.
