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Overhead view of fried fish on white plate topped with freshly chopped parsley.
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5 from 14 votes

Southern Fried Catfish Recipe

This Southern Fried Catfish Recipe is perfectly crispy and seasoned with cornmeal. A true soul food classic perfect for fish fry Fridays, Sunday dinner, or anytime you crave comfort.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: fried catfish, fried catfish recipe, southern fried catfish, southern fried catfish recipe
Servings: 4
Calories: 174kcal
Author: LaKita Anderson

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. 
    Overhead view of catfish added to cornmeal mixture in plastic bag.
  • 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.
    Two pieces of fish frying in oil in cast iron skillet.
  • 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.
    Three pieces of finished catfish on wire rack over a sheet pan.
  • Continue the frying process until you have finished. Serve the fish while it is still warm and enjoy! 

Video

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.

Nutrition

Calories: 174kcal | Carbohydrates: 13g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 66mg | Sodium: 631mg | Potassium: 462mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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