My Southern fried catfish is so juicy and flaky. It’s the season to perfection, then toss it into a pool of buttermilk, giving you the perfect golden brown piece of fried fish on the inside! 

Southern Fried Catfish

Fried fish has been around the South for years. It’s a staple in the African American community. We love to hear that sizzling piping hot grease when removing the catfish. This makes for the perfect backyard fish fry! Just remember to bring the hot sauce. Lol, Cornmeal mixed with flour will give you crunchy, tender, and golden-fried fish that will make you beg for more. Here in the South, we are serious about that coating. So, let me show you how to season your Southern fried fish just right!

Ingredients For Southern Fried Catfish 

Southern Fried Catfish
  • Catfish Fillets- Fresh or frozen will work just fine. Just thaw any frozen fish before getting started.
  • All Purpose Flour- Works perfectly with the meal to help create that unforgettable texture.
  • Cornmeal—the yellow or white bag will work just fine. Try to go for the more famous names. 
  • Buttermilk—This is what will take your fish to the next level. There is no need to soak the fish. Southerners love the authentic taste. That step is only necessary for tenderizing, and the frying does that.
  • Hot Sauce—This will help enhance the outside of the fish while giving it just the right amount of spiciness. 
  • Spices- Seasoning salt or creole seasoning, paprika, and garlic powder are all you will need to take your crispy fish to the next level. 
  • Lemon Wedges- to enhance the flavor of things and take away the fishy-like taste. If that’s your preference, if not, skip this ingredient.

How To Cook Fried Catfish

Clean your fish and remove any excess skin. Pat dry to remove all of the extra water. 

Add the milk, hot sauce, and, last but not least, the catfish fillets to a bowl. 

To create the flour mixture, add flour and the recommended seasonings. 

Add vegetable oil to a medium-high 12-inch skillet or Dutch oven and allow to reach 350 degrees. 

Fry until the fish is golden brown or until the internal temperature reaches 140 degrees. 

What To Pair With Fried Catfish

You can have just about any side with this dish. Hush puppies, sautéed broccolini, white rice, collard greens, cabbage, and even a side of Mac and cheese

Fried Catfish
If the moisture isn’t dried adequately out of the fish, it can cause non-crispy fish. Also, if your grease needs to be hotter, and if you aren’t making sure the flour isn’t sticking to the fish, this can cause them not to fry crunchy. 

Test the internal temperature for doneness. Fried Cooked fish also has a golden, flaky texture.

Expert Tips

  • If you are new to frying fish. You will want to use an oil thermometer or a deep fryer. 
  • Do not overfill the pot with oil. 

Southern Fried Catfish

My Southern fried catfish is so juicy and flaky. It's the season to perfection, then toss it into a pool of buttermilk, giving you the perfect golden brown piece of fried fish on the inside! 
Southern Fried Catfish
Author: Ronalyn
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients  

  • 4 Catfish Fillets
  • 1 1/2 Cup Buttermilk
  • 1/2 Cup Hot Sauce
  • 1 Cup All-Purpose Flour
  • 1 Cup Cornmeal
  • 1 Tablespoon Seasoning Salt or creole seasoning
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon Garlic Powder
  • 2 to 3 Cups Vegetable Oil Enough for frying

Instructions

  • Clean your fish and remove any excess skin. Pat dry to remove all of the extra water.
    4 Catfish Fillets
  • Add the buttermilk, hot sauce, and, last but not least, the catfish fillets to a bowl.
    1 1/2 Cup Buttermilk, 1/2 Cup Hot Sauce, 4 Catfish Fillets
  • To create the flour mixture, add flour and the recommended seasonings.
    1 Cup All-Purpose Flour, 1 Cup Cornmeal, 1 Tablespoon Seasoning Salt, 1/2 teaspoon Black Pepper, 1 Tablespoon Garlic Powder
  • Add vegetable oil to a medium-high 12-inch skillet or Dutch oven and allow to reach 350 degrees.
    2 to 3 Cups Vegetable Oil
  • Fry until the fish is golden brown or until the internal temperature reaches 140 degrees.
Course Appetizer, Main Course
Cuisine American

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