This Southern-style fried catfish is something close to my heart—and belly. It reminds me of family weekends when my uncle used to haul fresh catfish from the market, fire up the outdoor burner, and get to work. The smell alone would have all the cousins circling the fryer like we hadn’t eaten in days. This recipe gets the catfish crispy and golden on the outside, but the inside stays flaky and juicy, just the way I remember it. Serve it with hush puppies, lemon wedges, and your favourite hot sauce, and it feels like home.
How I Prep Fried Catfish at Home
This isn’t complicated stuff—it’s the kind of cooking that makes you feel good. If you’ve got a cast iron skillet or a heavy-bottomed pot, a few pantry spices, and some fresh fillets, you’re set. Here’s how I do it:
Step-by-Step: My Way to Crispy Fried Catfish
Mix the Seasoned Cornmeal & Egg Bath
Start with a mix of cornmeal and flour—that combo is key. Cornmeal gives it that Southern crunch, and flour helps it brown just right. Into that, I add salt, black pepper, paprika, a little cayenne for heat, and some lemon pepper because I love that zing it adds. I usually toss everything in a zip-top bag or a brown paper bag. Shake it up and it’s good to go.
For the egg wash, I whisk together eggs with a splash of hot sauce—Louisiana-style if I have it. The hot sauce doesn’t make it fiery, just gives a little depth and helps the coating stick better.
My tip: If you’ve got buttermilk lying around, you can mix that with the eggs for even more tenderness. It’s a trick I picked up from my neighbour who fries everything in buttermilk—works like a charm.
Dredge the Fish and Let It Rest
Once the catfish gets its egg bath, press it into the cornmeal mixture so it’s well coated. Don’t rush here. Make sure every inch of the fish is hugged by that seasoning.
Then—and this is the part many folks skip—let the dredged fish rest on a baking tray in the fridge for 10 to 15 minutes. That short chill helps the coating stick better and fry up crispier. I learned this the hard way after seeing half the breading float away in the oil. Since then, this fridge step has been non-negotiable in my kitchen.
Fry Until Golden
Heat your oil to about 350 to 375°F. I like using a cast iron Dutch oven because it keeps the temperature stable. If you don’t have a thermometer, just drop a small piece of the breading in—if it sizzles and floats immediately, the oil’s ready.
Fry the catfish in batches so the oil doesn’t cool down too much. Each fillet usually takes 3–4 minutes per side, depending on thickness. You’ll know they’re ready when they’re beautifully golden and smell amazing.
Drain them on a wire rack set over paper towels. That keeps them crisp while the oil drips off. Let them rest for 5–10 minutes before serving—just enough time to warm the hush puppies and get the sauces on the table.
What to Serve with Fried Catfish
At our place, fried catfish always came with a few faithful sides:
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Hush puppies – golden little nuggets of cornbread goodness.
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Coleslaw – something cold and creamy to balance the heat.
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Potato salad or fries – because more carbs never hurt on fish night.
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Hot sauce & remoulade – you’ve gotta have options.
And don’t forget lemon wedges—squeezing fresh lemon over the hot fish just brings everything alive.
Can You Make Fried Catfish Ahead?
If you’re feeding a crowd, you can definitely get ahead. Here’s what I do:
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Prep the coating and egg wash earlier in the day and keep them covered.
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Dredge the fish and let it rest in the fridge up to a few hours before frying.
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Reheat leftovers in the oven at 375°F for 10–12 minutes to bring back the crunch. Don’t microwave—it’ll just go soggy and sad.
Storage Tips
Fried fish is best eaten fresh, but if you’ve got extras:
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Store in an airtight container lined with paper towels to soak up any oil.
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Refrigerate for up to 2 days.
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To reheat, use the oven or air fryer—not the microwave.
If you want to freeze them, I suggest placing the fried fillets on a baking sheet, freezing them until solid, then storing in a zip-top bag. Reheat from frozen in the oven until hot and crisp.
Questions I Often Get About Fried Catfish
Can I use another type of fish?
Yes! Whiting, tilapia, and even cod work well. Just adjust frying time if the fillets are thicker or thinner.
Do I need cornmeal, or can I use all flour?
Cornmeal is really what makes it “Southern style,” but if you only have flour, it’ll still be tasty—just less crunchy.
How do I know when the oil is hot enough without a thermometer?
Drop a tiny bit of the cornmeal coating in—it should sizzle right away and float. If it sinks, it’s too cold.
Why is my fish soggy?
Most likely the oil wasn’t hot enough, or you overcrowded the pot. Give each piece breathing room and fry in batches.
This fried catfish recipe has fed so many bellies and brought so many laughs in my kitchen. Whether it’s a Friday night fish fry or a casual family dinner, this dish never disappoints. Give it a try, and you might just end up making it your own weekend tradition too.
Spicy Southern Fried Catfish
Crispy, golden catfish straight out of the fryer is one of those soul-satisfying dishes that never goes out of style. With a crunchy cornmeal crust and tender, flaky fish inside, this version brings that deep-fried Southern goodness right to your kitchen.
Ingredients
- 1 lb catfish fillets, patted dry (cut into smaller pieces if desired)
- 1 tsp lemon pepper
- 1 ½ cups fine yellow cornmeal
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika (regular works too if needed)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tsp hot sauce
- 1 tsp black pepper
- 2 ½–3 tsp seasoned salt
- Neutral oil for frying (vegetable, canola, or peanut oil)
- Lemon wedges, tartar sauce, and extra hot sauce for serving
Instructions
- Start by mixing the cornmeal, flour, seasoned salt, lemon pepper, black pepper, smoked paprika, and cayenne in a large brown bag or a zip-top bag. Give it a good shake until everything is well combined.
- In a wide, shallow bowl, whisk together the eggs and hot sauce until smooth.
- Dip each catfish fillet into the egg mixture, coating both sides evenly. Then drop it into the cornmeal blend, seal the bag, and shake it around to get that fish well-covered. Shake off any excess and lay the coated fillet on a parchment-lined baking sheet. Repeat with the rest.
- Let the breaded fillets rest for 10–15 minutes. This helps the coating stick better when frying.
- Pour about 4 inches of oil into a heavy pot or deep fryer and heat to 350–360°F. You want the oil hot enough to crisp, but not so hot it burns the crust.
- Fry the fillets in batches, being careful not to crowd the pot. Cook each piece for about 2–5 minutes per side, depending on thickness, until golden and crispy. Flip once, then transfer to a wire rack with paper towels underneath to catch excess oil.
- Let the fish cool for a few minutes before serving. Enjoy with lemon wedges, tartar sauce, and hot sauce on the side.
Notes
- Dry the Fish Well: Removing excess moisture gives you that extra crunch.
- Don’t Skip the Rest: Letting the breaded fillets rest helps the crust stick through frying.
- Oil Temperature Matters: Too hot and the crust burns; too cool and the fish soaks up oil. Stick to 350–375°F.
- Fry in Batches: Keep that oil temp stable and your fish crispy.
- Wire Rack Is Key: It prevents sogginess by allowing air to circulate underneath.
Serving Ideas
- Classic Southern Plate: Pair it with coleslaw, fries, and a tall glass of sweet tea.
- Brunch Favorite: Serve over creamy grits and fluffy biscuits for a Southern-style breakfast.
- Party Platter: Throw in fried shrimp, pickles, okra, and onion rings for a fried feast.
- Soul Food Spread: Add mac and cheese, collard greens, candied yams, and cornbread.
- Cajun Twist: Dip in remoulade and plate it with dirty rice or red beans and rice.
- Chicago Style: Yes, it’s a thing—fried catfish with spaghetti and garlic bread on the side.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 241Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 84mgSodium 612mgCarbohydrates 26gFiber 3gSugar 1gProtein 15g
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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