In my family, Fridays meant gathering around a hot skillet and plates full of crispy fish, and this Southern Fried Catfish Recipe brings back every bit of that magic. Coated in seasoned cornmeal and fried until golden, it’s flaky on the inside, crunchy on the outside, and full of the kind of comfort only a real fish fry can bring.
Updated June 2025: I gave this recipe a little extra love with updated tips, better structure, and more of the soul you come here for. It was originally published in June 2024.
Here's what a reader has to say about this recipe:
Reader Kara, commented: "I made this and it was AMAZING!!!! ★★★★★"
Jump to:
- There’s Nothing Like a Good Fish Fry
- Why You’ll Love This Fried Catfish Recipe
- Key Ingredients & Helpful Swaps
- Before You Fry, Read This:
- How to Make Fried Catfish (Step-by-Step)
- 📖 Recipe
- After the Fry: How to Serve & Store It
- LaKita's Expert Tips for Success
- Frequently Asked Questions
- More Soulful Southern Recipes
There’s Nothing Like a Good Fish Fry
In the South, fish fry Fridays weren’t just meals, they were events. My dad always had fresh fish on hand from his latest catch, and the whole house would smell like hot oil, cornmeal, and love. This Southern-style fried catfish recipe is a nod to that tradition. Crispy, golden, and seasoned just right. It’s the kind of comfort food that feeds more than just your stomach.
As someone who’s made this recipe more times than I can count (and eaten it even more!), I’ve perfected the technique to make sure every piece comes out flaky inside and crunchy on the outside. Whether you’re hosting a big family gathering or just craving a nostalgic bite, this recipe brings that authentic fish fry feeling to your own kitchen.
Why You’ll Love This Fried Catfish Recipe
- Crispy Southern texture with cornmeal coating that holds up beautifully.
- Easy to make in a skillet, no fancy equipment needed.
- Versatile flavor that works with wild or farm-raised catfish.
- Perfect for gatherings like fish fries, cookouts, or Sunday supper.
Key Ingredients & Helpful Swaps
- Catfish Fillets - Farm-raised or wild. Wild may need more prep to remove a muddy flavor.
- Cornmeal - Yellow cornmeal is my go-to, but white works too.
- Flour - All-purpose only, don’t use self-rising.
- Paprika, Salt, & Black Pepper - Simple, clean seasoning.
- Oil for Frying - Vegetable, peanut, or canola.
Optional Add-Ins:
Soak in buttermilk for extra tenderness or stir in Cajun seasoning, garlic powder, or cayenne to the dredge for more kick.
Before You Fry, Read This:
- Pat the fish dry for better coating.
- Use a thermometer—oil temp should stay between 350°F and 365°F.
- Always fry in batches to keep the oil hot and the fish crisp.
- A cast iron skillet works best for even frying and crispy edges.
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How to Make Fried Catfish (Step-by-Step)
👉🏾 See the recipe card below for exact quantities and full instructions.
Mix your cornmeal, flour, and seasonings in a shallow dish or plastic storage bag. Coat each fillet in the mixture and shake off any excess.
Heat oil in a large skillet. Once it reaches 350°F, add the fillets in batches. Fry for 3–4 minutes per side until golden and crispy.
Let drain briefly on a wire rack before serving hot.
Continue the frying process until you have finished. Serve the fish while it is still warm and enjoy!
📖 Recipe
Southern Fried Catfish Recipe
Video
Equipment
- 1 cast iron skillet or dutch oven
- 1 Wire rack
- 1 pair of tongs
- 1 Meat thermometer and deep fryer/candy thermometer
Ingredients
- 1 pound catfish fillets
- ⅓ cup yellow cornmeal
- 2 tablespoons all-purpose flour
- ¼ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- oil for frying
Instructions
- Begin the recipe by cleaning and preparing 1 pound catfish fillets. Using a shallow dish or plastic storage bag, whisk together the ⅓ cup cornmeal, 2 tablespoons all-purpose flour, ¼ teaspoon paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper until combined.
- Add the prepared catfish and turn it a few times to make sure that each piece is fully coated in the cornmeal mixture. You can transfer each battered piece of fish to a wire rack until you're ready to fry it.
- Using a large cast iron skillet on the stovetop over medium-high heat, add enough oil to the bottom to reach at least 1 inch.
- Allow the oil to heat to at least 350 degrees F., but no higher than 365 degrees F. Carefully add a few pieces of fish to the hot oil at a time.
- Allow it to fry for about 4 minutes before turning to the opposite side. Allow it to fry for an additional 3 to 4 minutes until golden brown.
- Use a pair of tongs to carefully remove it from the oil placing it on a wire rack to drain for 1 to 2 minutes before transferring it to a plate lined with paper towels.
- Continue the frying process until you have finished. Serve the fish while it is still warm and enjoy!
Notes
- Watch the oil temperature: Keep it between 350°F and 365°F using a frying or candy thermometer. If the oil gets too hot, the fish can overcook and turn dry or overly crisp.
- Drain properly: After frying, place the catfish on a wire rack for 1–2 minutes to let excess oil drip off. Then transfer to a paper towel-lined plate to finish draining.
- Avoid crowding the pan: Fry in small batches to maintain the oil temperature and ensure even cooking.
- Best tools: A cast iron skillet works beautifully, but a Dutch oven or heavy-bottomed pot also does the job. A deep fryer isn’t required, but use it if that’s your go-to.
- Add some heat: For spicy catfish, mix cayenne pepper or a spicy seasoning blend into the cornmeal coating. Or drizzle hot sauce or sriracha over the cooked fish for a little kick.
After the Fry: How to Serve & Store It
Serving Suggestions
- Pair with Cheese Grits, Coleslaw, Baked Beans, or Hush Puppies for the ultimate fish fry plate.
- Add a squeeze of lemon, hot sauce, or tartar sauce at the table.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: The air fryer is best for crispy results. Avoid the microwave if possible.
- Freeze: Not recommended for cooked catfish, but raw fillets freeze well.
LaKita's Expert Tips for Success
- Keep the dredge mixture dry, don’t overcrowd or overwork it.
- Always let your fish rest on a wire rack, not paper towels alone, to maintain crispiness.
- Want it spicy? Add ¼ teaspoon cayenne to the coating.
Frequently Asked Questions
Yes! This method works well with bream, crappie, or even tilapia.
Vegetable oil is most traditional, but peanut oil adds a subtle richness.
When it’s deep golden brown and flakes easily with a fork.
More Soulful Southern Recipes
- Hush Puppies Recipe
- Collard Greens with Ham Hocks
- Southern Baked Beans with Bacon
- Crispy Fried Okra
- Southern Coleslaw Recipe
- Fried Chicken Recipe
- Potato Salad Recipe with Egg
- Cheese Grits with Heavy Cream
Did you grow up on Southern fish fries too? I’d love to hear how this Southern Fried Catfish Recipe brought back memories or helped you make new ones. Leave a comment below, share a photo, and don’t forget to rate the recipe if you loved it!
💌 From my kitchen to yours, happy frying!
Manny says
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Moop Brown says
Fried catfish has always been a very comforting and nostalgic recipe for me having grown up in the South. This recipe for it looks very tasty. Thank you for sharing.
LaKita says
Thank you so much Moop, I completely agree!
Loreto and Nicoletta says
There is nothing better than a good piece of cat fish coated with cornmeal and fries. Yours look spectacular and I would definitely take some grits on the side. Thanks for sharing!
LaKita says
Thank you so much and I couldn't agree with you more on the side of grits!!
Veronika says
I've been branching out from salmon being the only fish I cook and came across this looking for catfish recipes. It was really good and easy! We served it with mashed potatoes.
LaKita says
Thank you Veronika, this is a nice option to switch it up with 🙂
Debbie Wright says
This is the perfect recipe for frying catfish . It has the perfect amount of cornmeal to flour and spices. The outside fried up perfectly crisp and held in that juicy tender catfish. Thanks for a great recipe .
LaKita says
Thank you so much Debbie!! Happy to hear that you enjoyed the recipe!
Lauren says
My husband and son went fishing and caught catfish. They wanted to fry it southern style and used this recipe. Said it was the best catfish they ever had!
LaKita says
Hi Lauren! I happy that you found the recipe and it was a success for you 🙂
Jordan says
My boyfriend has been begging me to make fried catfish but honestly, I was intimidated. This made it seem so much less daunting! I followed along and it turned out so good, especially for my first try!
LaKita says
Thank you Jordan, that's exactly what I was hoping for! I'm glad that it turned out well for you 🙂
Ashley says
Oh my goodness, this catfish is heavenly. I grew up eating catfish (my dad was the fish fryer), and every time I try to mimic what he did, it didn't turn out quite right. Your recipe is spot on--perfectly fried fish. I served it with tartar sauce and coleslaw. Yum!
LaKita says
Thank you Ashley!! That makes me so happy to hear and pairing it with tartar sauce and coleslaw sounds perfect!
Tammy says
My mouth is watering what a scrumptious dish! This looks so good and perfect for summer. I've never had catfish believe it or not, so I am very much looking forward to making this 😀
LaKita says
Thank you so much Tammy! I hope you get a chance to try the catfish recipe soon 🙂
Kara Edminson says
I made this and it was AMAZING!!!!
LaKita says
Thank you so much Kara, happy to hear that you enjoyed the catfish recipe 🙂
Bernice says
We don't see much catfish up here in Canada but we do have pickerel where I come from. Usually I use an all flour dredge before frying but I love how much crispy texture the cornmeal adds. I'll be using this recipe from now on!
LaKita says
Thank you for sharing Bernice! It should work well with other battered fish just fine.
Gloria says
It's been a bit since I had some catfish. What a great fish for fish and chips on Friday. Homemade is always best for sure.
LaKita says
Thank you Gloria and I completely agree that homemade is always best 🙂