Marinated Catfish Fillets

Growing up in many Southern households, fried catfish is one of those foods that feels like home. There’s a certain comfort to the smell of cornmeal hitting hot oil and the quiet moment when that first fillet comes out golden and crisp. I can remember sitting outside on warm evenings with a plate balanced on my lap, a squeeze of lemon dripping over the fish, everyone talking and laughing loud enough that the neighbors probably heard every word.

Catfish is uncomplicated in the best way. It has a mild flavor that sits happily under whatever seasoning you give it, and the buttermilk soak keeps it tender enough to flake without falling apart. This recipe is all about texture: crispy on the outside, soft and juicy inside, the kind that makes you take one bite and then quietly go back for another before you even think about it.

What Catfish Tastes Like

Catfish often gets misunderstood, especially by people who haven’t tried it before. The flavor is mild and slightly sweet, and the texture is firm enough to hold its shape during frying. It’s not delicate like some flaky white fish, and that’s what makes it ideal for this style of cooking. When soaked in buttermilk, any murky flavors fade away and you’re left with clean, tender fish that takes on seasoning beautifully.

Ingredients You’ll Need

• Catfish fillets (farm-raised or fresh if available)

• Buttermilk

• A splash of hot sauce (optional but recommended)

• Fine stone-ground cornmeal

• Salt and black pepper

• Paprika

• Garlic powder

• Oil for frying (peanut oil is especially good)

Each ingredient plays a role in flavor and texture. The buttermilk gives the fish a mild tang and keeps it moist. The cornmeal creates that crisp coating that shatters just slightly when you bite into it.

How to Make It

Marinate the Fish

Rinse and pat the catfish dry. Place the fillets in a bowl and pour over buttermilk. Add a bit of hot sauce if you enjoy a little warmth. Let the fish marinate in the refrigerator for at least an hour, longer if you have the time.

Coat the Fillets

In a shallow dish, stir together the cornmeal, salt, pepper, paprika, and garlic powder. Lift each piece of fish from the buttermilk and press it gently into the cornmeal mixture, coating both sides. Let the coated fish rest on a cooling rack while you heat the oil — this prevents the breading from slipping off.

Fry

Heat oil in a deep cast iron or heavy pot until it reaches about 350°F. Fry the fillets two at a time so the oil stays hot. They’ll only need a few minutes per side. When they’re beautifully golden and crisp, transfer to a paper towel-lined plate.

Serve

Fresh lemon wedges make all the difference. A light squeeze brightens the flavor. A side of slaw or hush puppies turns this into a full meal.

Variations You Can Try

• Swap catfish for flounder, perch, or tilapia if that’s what you have

• Add onion powder, dried thyme, or mustard powder to the cornmeal

• If you don’t have peanut oil, use canola, safflower, or sunflower oil

Tips for Consistent Results

• Don’t rush the marinating step — it’s what keeps the fish tender

• Let the breaded fish rest before frying so the coating stays in place

• Use a deep pot and enough oil so the fish can move freely

• Keep an eye on the oil temperature so the coating gets crisp instead of greasy

• Serve immediately for the best texture

Serving Ideas

• Coleslaw with a little vinegar bite

• Cornbread or hush puppies

• Sliced tomatoes and cucumbers

• A bright dipping sauce like comeback sauce or honey-gold

Storage

Fried catfish tastes best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven so the coating stays crisp.

FAQs

Why marinate in buttermilk?
The buttermilk tenderizes the fish and removes any lingering strong notes, leaving the flavor clean and mild.

Do I need a thermometer?
A thermometer keeps things predictable, especially if you’re new to frying, though experienced cooks often rely on watching the oil and listening to the sizzle.

Can I bake instead of fry?
You can, though the texture will be different. The frying is what gives the signature crunch.

Continue to Content

Yield: 6

Marinated Catfish Fillets

Print

This Southern-style fried catfish turns out tender on the inside with a perfectly crisp, golden crust.

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients

• 6 catfish fillets (about 1.5 to 2 pounds total)
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Crystal or Louisiana style)
• 2 teaspoons salt (divided)
• 1 3/4 cups yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• peanut or canola oil, for frying

Instructions

1. Rinse the catfish and pat it dry. Place the fillets in a bowl. In another bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of the salt. Pour this mixture over the fish, cover, and let it chill in the refrigerator for at least one hour, or up to overnight.
2. In a shallow dish, combine the cornmeal, flour, remaining salt, smoked paprika, garlic powder, onion powder, celery salt, cayenne, and black pepper. Set a wire rack over a baking sheet.
3. Remove one fillet from the buttermilk, letting the excess drip off. Coat it thoroughly in the cornmeal mixture, shaking off extra. Place it on the prepared rack. Repeat with the remaining fillets and let them rest while you heat the oil.
4. Pour enough oil into a heavy pot or Dutch oven to reach about 3 inches deep. Warm it over medium-high heat until it reaches 350°F. Adjust the heat as needed to maintain that temperature.
5. Carefully lower two fillets into the hot oil. Fry until golden and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Let rest a few minutes before serving so the coating stays crisp.
6. Serve hot with lemon wedges, coleslaw, cornbread, or your favorite dipping sauce.

Notes

• Enjoy immediately for the best texture. Leftovers can be refrigerated for up to 3 days and reheated in the oven to help maintain crispness.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 638Total Fat 39gSaturated Fat 23gUnsaturated Fat 16gCholesterol 186mgSodium 1104mgCarbohydrates 26gFiber 3gSugar 4gProtein 49g

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.

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Final Thought

This recipe has the spirit of a backyard gathering — simple ingredients, easy steps, and food that invites everyone to lean in for another piece. It’s the kind of dish that doesn’t need anything fancy to be memorable. Just golden catfish, a squeeze of lemon, and the kind of company that makes a meal feel good.

Also try these Catfish recipes:-

• Catfish Head Stew
• Shrimp and Catfish Gumbo
• Smothered Catfish