Southern Fried Catfish

Picture this: a hot Saturday afternoon, a bubbling pot of oil in a cast iron skillet, and that smell—cornmeal, spice, and something deeply Southern. That was my granddad’s fish fry, and his Southern fried catfish? Legendary.

Here, I’ll show you how to get that same magic at home—crispy catfish fillets with a golden brown crust, juicy inside, zero sogginess. We’ll talk technique, seasoning logic, and give you the kind of down-home cooking your grandma would nod at.

And if you love classic Southern recipes, don’t miss the rest of the Southern-fried goodness on the blog.

Fried Catfish Ingredients

Fish

• 4 catfish fillets (fresh or thawed – this is your soul food catfish base)
  
• Hot sauce (for marinade or egg wash, optional)

Coating

• 1 cup yellow cornmeal (gives that signature golden cornmeal crust)
  
• ½ cup all-purpose flour (balances out the crunch—too much cornmeal = gritty)
  
• 1 tbsp paprika
  
• 1 tsp lemon pepper
  
• 1–2 tsp Creole or Cajun seasoning (adds punchy, Creole catfish seasoning depth)

Liquid

• 2 eggs or 1 cup buttermilk (buttermilk = more tang and tender fish)

Frying

• Neutral oil (vegetable, peanut, or canola – the best oil for frying catfish)

How to Keep the Breading From Falling Off

Want a crispy seafood coating that clings like it should? Here’s how to make it stick:

• Pat your fillets dry. Moisture is your enemy. You want dry surfaces so your egg or buttermilk has something to grab.
  
• Use an egg wash or buttermilk soak. These act like edible glue.
  
• Press the coating on. Don’t just toss it in—give it a gentle press to lock in the breading.
  
• Let it rest. After breading, lay the fillets on a tray and chill for 10 minutes. It helps the crust settle.
  
• Don’t overcrowd the pan. If you jam the skillet, your fish steams instead of fries.
  
• Flip once. Just once. Let that first side get beautifully golden before you turn it.

This is how you avoid sad, naked fish.

How to Make Southern Fried Catfish

Here’s how you do it, step by step—with all the real-life cues you need to get it right:

Step 1: Pat Dry and Season

Take your fillets and pat them dry with paper towels. Season generously with salt, paprika, lemon pepper, and that Creole seasoning. Want heat? A splash of hot sauce right on the fish or in the egg wash adds zip.

Step 2: Prep the Wet and Dry Stations

In one bowl: beat 2 eggs or pour your buttermilk in (add a little hot sauce if you’re feeling bold).
In another: mix your cornmeal and flour mixture with all the seasonings. This is your crust—the part that gives you that crunchy seafood dinner bite.

Step 3: Dredge

Dip each fillet in the egg/buttermilk first—coat it well. Then into the cornmeal mix. Press the mixture onto the fillet, especially the ends. Don’t be shy.

Step 4: Heat the Oil

Pour about 2 inches of oil into a cast iron skillet or heavy pan. Heat to 350–375°F—that’s your deep-fry temperature guide. Use a thermometer. No guessing.

Test the oil with a pinch of cornmeal—it should sizzle instantly.

Step 5: Fry

Carefully lay your fillets in the oil, away from you. Fry 3–4 minutes per side, depending on thickness. Don’t touch it until it’s golden. Then flip once—just once.

Listen for the sizzle, smell that toasty cornmeal. That’s Southern comfort food in the making.

Step 6: Drain on Wire Rack

Remove the fish with a slotted spatula and let it drain on a wire rack (no paper towels—they trap steam). This is key to keeping it crispy. That wire rack draining trick? Don’t skip it.

Serve hot. The crust should crackle, and the inside should flake with a fork.

How to Keep the Fish Crispy

Here’s how you don’t ruin all your hard work:

• Drain on a wire rack, not paper towels.
  
• Don’t stack the fillets. Ever.
  
• Don’t cover them. No foil. Steam = sog.
  
• Keep oil hot between batches. If it dips below 350°F, let it recover.
  
• Eat right away. 15–20 minutes max for best crunch.

Crispy fish doesn’t wait.

Frequently Asked Questions and Pro Tips

Related Recipes You’ll Love

If you’re digging this Southern fried catfish, I’ve got more where that came from. Check out these tried-and-true dishes for your next Southern soul food dinner, cozy weeknight meal, or cast iron skillet recipe:

Related to Southern or Fried Dishes

• Try my crispy Southern-style fried squash — golden, seasoned, and snackable.
  
• For something heartier, go with my savory caramelized onion meatloaf.
  
• Or dive into these cheesy ranch potatoes with smoked sausage—seriously comforting.
  
• Quick dinner? These garlic butter chicken bites with creamy parmesan pasta are weeknight gold.

Perfect Southern-Inspired Sides

• My sweet potato cornbread from scratch is a must with any fish fry.
  
• Cool it down with a creamy cucumber salad with dill or go tangy with this classic cucumber and onion salad in vinegar.

Complementary Flavors & Seasonings

• Whip up a creamy Cajun parmesan sauce for dipping or drizzling.
  
• Love lemon pepper? You’ll want to try my homemade lemon pepper chicken too.

Similar Protein or Fish Dishes

• Into smoked flavors? My Traeger smoked salmon recipe is spot-on.
  
• Or bake it with Southern flair with this Texas Roadhouse-style baked salmon.

Conclusion + Call to Action

That’s it—Southern fried catfish the way it’s supposed to be. Crisp, flaky, deeply seasoned. If this doesn’t make you crave a weekend family fish fry, I don’t know what will.

So go ahead—fry some up. Tell me how it turned out, share it with someone who needs a little more Southern kitchen staples in their life, and dive into more cast iron skillet recipes on the blog.

And hey, if you’re the pin-it-now, cook-it-later type, check out my Pinterest page for more Southern comfort food inspiration.

This is the catfish I want to eat. And you’re about to fry it like a pro.

Southern Fried Catfish

Print Recipe

Crispy, golden-brown Southern fried catfish just like my granddad made—juicy inside with a crunchy, seasoned cornmeal crust. This is comfort food, deep-fried and deeply Southern.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Fried
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 4 catfish fillets (fresh or thawed)
• Hot sauce (optional, for marinade or egg wash)
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tbsp paprika
• 1 tsp lemon pepper
• 1–2 tsp Creole or Cajun seasoning
• 2 eggs or 1 cup buttermilk
• Neutral oil (vegetable, peanut, or canola)

Instructions

1. Pat fillets dry with paper towels. Season with salt, paprika, lemon pepper, and Creole seasoning. Add hot sauce if desired.
2. In one bowl, beat eggs or pour buttermilk. Add a dash of hot sauce if you want heat. In another bowl, mix cornmeal, flour, paprika, lemon pepper, and Creole seasoning.
3. Dip fillets in egg/buttermilk, then dredge in cornmeal mix. Press coating onto fish and let rest 10 minutes.
4. Heat 2 inches of oil in cast iron skillet to 350–375°F. Test with a pinch of cornmeal—it should sizzle.
5. Carefully lay fillets in oil. Fry 3–4 minutes per side. Flip once when golden brown.
6. Drain on a wire rack, not paper towels. Serve hot with sides and sauce of your choice.

Notes

Don’t overcrowd the pan—fish needs space to fry. Always use a wire rack to drain for max crisp. Eat within 20 minutes for ultimate crunch.

Nutrition

• Serving Size: 1 fillet
• Calories: 420
• Sugar: 1g
• Sodium: 580mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 115mg

Keywords: southern fried catfish, fried fish, soul food, crispy catfish, cornmeal crust