Main Dishes
Southern Fried Catfish
Catfish dredged in seasoned cornmeal and fried until the crust crackles — a Friday-night plate with hot sauce and hush puppies on the side, with deep roots in Black Southern kitchens.
Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
4
Ingredients
- 1 pound catfish fillets
- ½ cup buttermilk
- ½ cup water
- 1½ cups fine yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon seafood seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- Vegetable or peanut oil for frying
- Lemon wedges and hot sauce for serving, optional
Instructions
- 1
Cut large catfish fillets into serving-size pieces if necessary.
- 2
Combine buttermilk, water, ½ teaspoon salt and black pepper.
- 3
Add catfish and turn to coat. Let stand while preparing the coating.
- 4
In a shallow dish, combine cornmeal, flour, seafood seasoning and remaining salt.
- 5
Remove fish from the buttermilk mixture and allow excess liquid to drip away.
- 6
Coat thoroughly in the cornmeal mixture.
- 7
Heat approximately 1½ inches of oil in a heavy skillet or Dutch oven to 350–365°F.
- 8
Fry in batches without overcrowding, approximately 3–5 minutes depending on thickness, turning once if necessary.
- 9
Catfish should be crisp and golden and reach 145°F internally.
- 10
Drain on a wire rack and serve hot.
Heritage Kitchen Tips
- Cornmeal is what gives Southern fried catfish its distinctive crisp texture. Let the coated fish rest for several minutes before frying so the coating adheres better.
Safety note
Fry in a heavy pot no more than half full of oil, keep the oil between 350–365°F, and cook catfish to an internal temperature of 145°F.
Round out the meal
Complete the meal
Helpful kitchen tool
Soul Food Serving Calculator
Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.
Open calculatorRelated guide
How Much Food Do I Need for 20 People?
A practical starting point for portions, sides and meat when you are cooking for twenty.
Read the guideRelated recipes
Side Dishes
Southern Potato Salad
Creamy, cool and a little sweet — the bowl that shows up at every cookout.
Side Dishes
Honey Cornbread
Crackly golden top, tender crumb and a honey-butter finish — the cornbread that soaks up pot likker without falling apart.
Side Dishes
Southern Holiday Greens
Mustard and turnip greens simmered with bacon and pickle juice until the pot liquor turns peppery and dark — a sharper, peppier pot than collards alone.