Fried Catfish Recipe

(The full ingredient list and measurements can be found in the recipe card below.)

• Catfish fillets are a white fish with a mild flavor, best known in Southern cooking for its flaky, tender meat. Look for fresh, firm flesh, or use frozen fillets that have been completely thawed and patted dry. They should never be mushy nor have a strong fishy smell! Pro Tip: leftovers are perfect for homemade fried fish sandwiches the next day.
• Buttermilk helps to remove the muddy flavor from the fish. It also tenderizes the fish too, giving it that flaky texture we all love. I use this on my buttermilk fried chicken and it works like a champ every time.
• Yellow mustard and hot sauce: Don’t worry, the catfish won’t taste like a mustard sandwich! Mustard adds a little tang and creates a tacky surface that helps the cornmeal coating stick. Hot sauce adds flavor without necessarily making the fish spicy.
• Yellow cornmeal and all-purpose flour: This is the secret to that crispy Southern-style crust! Medium-ground cornmeal gives the fish its signature crunch, while flour helps the coating hold together and stick to the fillets. Unlike in my corn fritters recipe, you’ll want to use medium ground cornmeal for the best crunchy texture.
• Cajun seasoning, Old Bay, and spices: We’re seasoning both the buttermilk and the dredge, honey! Garlic powder, onion powder, and black pepper give the crust plenty of flavor.
• Vegetable oil: Choose a neutral oil suitable for frying, such as vegetable, canola, or peanut oil. The key is maintaining the proper oil temperature so the coating fries up crispy instead of greasy.

How To Make Fried Catfish

Step 1: Marinate the catfish. Whisk together the buttermilk, hot sauce, and Cajun seasoning. Add the catfish fillets, making sure they’re coated, then cover and refrigerate for 30 minutes. This gives the fish time to soak up all that delicious seasoning!

Step 2: Make the crispy cornmeal dredge. While the catfish marinates, whisk together cornmeal, flour, Cajun seasoning, garlic powder, onion powder, Old Bay, black pepper, and kosher salt. This seasoned cornmeal coating is what gives fried catfish that crispy, golden crust.

Step 3: Coat the catfish. Let the excess buttermilk drip off, then coat the fillets with yellow mustard. Press each fillet into the seasoned cornmeal and flour mixture until completely covered. Transfer to a wire rack while the oil heats up.

Step 4: Fry until golden and crispy. Heat the oil to 350–375°F, then carefully add 1–2 catfish fillets at a time. Fry for approximately 4–6 minutes per side, depending on thickness, until golden brown and crispy. The fish should reach an internal temperature of 145°F. Transfer to a wire rack to drain excess oil before serving. Let the oil return to 350–375°F between batches so every fillet fries up nice and crispy!

Serving Suggestions

Serve this fried catfish recipe with everyone’s favorite southern side dishes! I’m talking soul food classics like baked corn on the cob, collard greens, buttermilk cornbread, baked mac and cheese, potato salad, and candied yams.

You can also keep it simple and serve with french fries, coleslaw, and remoulade sauce or a homemade tartar sauce – kinda like fish and chips. Don’t forget to serve with a few lemon wedges, too! 

Storage and Reheating

Store leftover fried catfish in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the fillets on a wire rack set over a baking sheet and warm in a 375°F oven until crispy and heated through to 165°F. This helps bring back that golden crunch without making the coating soggy.

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