Crispy Southern Catfish Recipe for a Perfect Meal!
Crispy on the outside and tender inside, this classic Fried Catfish recipe is full of Southern comfort. Perfectly marinated in buttermilk and dredged in a seasoned cornmeal coating, each bite brings irresistible golden crunch and savory flavor.
- Prep Time: 10 minutes (plus 1–2 hours marinating)
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American, Southern
Ingredients
1 cup buttermilk
2 pounds catfish, cut into 3-inch chunks
½ cup flour
½ cup yellow cornmeal
2 teaspoons paprika
1 teaspoon kosher salt
¼ teaspoon coarse ground black pepper
⅛ teaspoon cayenne pepper
Vegetable oil, for frying
Tartar sauce, for serving
Malt vinegar, for serving
Lemon wedges, for serving
Instructions
Add the buttermilk and catfish pieces to a large ziplock bag or closed container. Refrigerate and marinate for 1 to 2 hours.
In a large shallow bowl, combine the flour, cornmeal, paprika, salt, black pepper, and cayenne pepper.
Fill a large heavy pot with about 3 inches of vegetable oil and heat it to 350°F over medium-high heat.
Remove the catfish from the buttermilk, letting any excess drip off.
Dredge each piece thoroughly in the seasoned flour and cornmeal mixture.
Working in small batches, fry the catfish pieces for 3 to 4 minutes per side or until golden brown and cooked through.
Drain the fried catfish on a wire rack to maintain crispiness.
Serve hot with tartar sauce, lemon wedges, and a splash of malt vinegar.
Notes
Marinating the catfish in buttermilk tenderizes the fish and adds subtle flavor.
Avoid overcrowding the frying pot; it will lower the oil temperature and result in soggy fish.
A wire rack is better than paper towels for draining because it prevents steam buildup and keeps the fish crispy.
For a spicier kick, add a pinch more cayenne pepper to the flour mixture.