Southern fried catfish is a classic comfort food known for its crispy cornmeal coating, tender flaky fish, and bold seasoning. It is a favorite dish across the South and is often served with buttermilk hush puppies, creamy coleslaw, fries, hot sauce, and lemon wedges.
This recipe keeps things simple and traditional. Fresh catfish fillets are coated in a seasoned cornmeal mixture, then fried until golden, crunchy, and delicious.
Ingredients
2 pounds fresh catfish fillets
1 ½ cups yellow cornmeal
1 teaspoon all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Accent seasoning
2 teaspoons Creole seasoning or seasoned salt
½ teaspoon lemon pepper
½ teaspoon dry crab boil, optional
Canola oil, for frying
Instructions
In a shallow dish, add the yellow cornmeal, flour, onion powder, garlic powder, Accent seasoning, Creole seasoning or seasoned salt, lemon pepper, and dry crab boil if using.
Mix everything well until the seasonings are evenly combined with the cornmeal.
Heat canola oil in a deep fryer or cast iron skillet to about 350°F.
Pat the catfish fillets dry with paper towels.
Dredge each fillet in the seasoned cornmeal mixture, making sure both sides are fully coated.
Shake off any excess coating.
Carefully place the coated catfish into the hot oil.
Fry for 3 to 5 minutes per side if using a skillet, or until golden brown and crispy. If deep frying, cook until the fish is crisp and cooked through.
Remove the catfish from the oil and place it on paper towels to drain.
Serve hot and enjoy.
Serving Suggestions
Southern fried catfish tastes best when served fresh and hot. Pair it with classic sides such as hush puppies, coleslaw, French fries, potato salad, cornbread, or baked beans.
For extra flavor, serve with lemon wedges, tartar sauce, hot sauce, or a creamy dipping sauce.
Tips for Crispy Fried Catfish
Use fresh catfish fillets when possible for the best flavor and texture.
Keep the oil around 350°F. If the oil is too cool, the coating may become greasy. If it is too hot, the outside may brown too quickly.
Do not overcrowd the skillet. Fry in batches so the fish cooks evenly and stays crispy.
Shake off extra cornmeal before frying to prevent loose crumbs from burning in the oil.
Let the fried fish drain on paper towels or a wire rack before serving.
