Southern Fried Catfish - Immaculate Bites

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Classic Southern fried catfish is dipped in buttermilk, breaded in spicy seasoned cornmeal, and then fried to crispy perfection. Pair it with homemade spicy tartar sauce for a match made in heaven.

Fresh from the skillet, Southern fried catfish is ready to satisfy your comfort food craving.

Fried catfish conjures thoughts of finger-licking goodness and crispy crunch in every bite. When I bought these fish fillets at the market, I intended to bake them with garlic and salt. But I couldn’t stop thinking about fried fish with hush puppies dipped in tartar sauce. So, I put the baked version on the back burner.

I remember living next to a local seafood restaurant and ordering everything on the menu, eating my way through the menu, from fried fish to calamari. The catfish was my fav.

Sadly, those days are long gone because I’m not a young chick anymore. But an occasional indulgence can hurt. You know it’s hard for me to completely give up food I really enjoy. Besides, deep frying adds a gorgeous color and wonderful crispiness to any fish.

Breaking open a freshly fried fish fillet to reveal the flaky white interior.

Naturally Gluten-Free

Another reason to love this recipe? It’s gluten-free! The ingredient list here is surprisingly minimal, even if the level of deliciousness suggests otherwise.

There’s absolutely no flour in this recipe. Instead, I coat the fish in cornmeal. I find the crunch of the cornmeal adds to the appeal. The mouthfeel is pleasant and balanced when paired with the flaky fish meat.

How to Make Southern Fried Catfish

Use the fillets whole or cut them into bite-sized pieces. Season, make the egg and buttermilk marinade, and coat the fillets.

Prep the fish, cutting it into bite-sized pieces or using the whole fillet. Season as desired. (Photos 1-2)
Beat the eggs and buttermilk in a separate bowl. Then, pour it over the fish and coat well. (Photos 3-4)

Make the cornmeal breading, drain excess buttermilk from the fillets, cover with the breading, and fry.

Mix the cornmeal, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl. (Photo 5)
Drain the excess buttermilk mixture from the fish. Then coat each piece with the cornmeal mixture. (Photos 6-7)
Fry the fish a few pieces (whole fillets or nuggets) at a time, moving them around so they don’t stick, until brown and crispy. It will take 3-4 minutes per side or more, depending on the size. (Photo 8)

Drain the excess oil from the fried fish, then place on a baking rack ready to serve.

Drain the excess oil from the fish with a slotted spoon and place them on a cookie rack to keep them nice and crispy. Repeat with the remaining fillets. (Photo 9)
Serve the fish with lemon wedges and spicy tartar sauce. (Photo 10)
Tartar sauce: Combine the mayonnaise, garlic, hot pepper relish, onions, mustard, a dash of hot sauce, salt, and pepper in a small bowl. Cover with plastic wrap and chill in the fridge for at least an hour before serving. The sauce will thicken, and the flavors will develop better.

Dipping freshly fried fish into spicy tartar sauce.

Recipe Notes and Tips

Any firm white fish will work if you don’t have catfish. Tilapia and red snapper are two great alternatives.
Leave the fillets whole, or cut them into pieces for nuggets and faster cooking.
For baked, breaded fish, line a baking sheet with parchment paper, batter the catfish as instructed, and then place it on the baking sheet and spritz with oil. Bake at 425℉ (220℃) until the fillets are golden brown and flake easily with a fork, 15-20 minutes.
You can do the same thing for an air fryer and cook them at 400℉ (205℃) for about 15 minutes, flipping halfway through. Check for doneness, and cook a little longer if needed.

Make-Ahead and Storage Instructions

As with most fried foods, you definitely want to make these fresh! However, you can prepare your seasoned cornmeal and buttermilk and dredge them the night before to save time. You can even freeze the breaded fillets for a month or two for a fast fix.

If you have leftover catfish, store it in an airtight container in the fridge. To reheat, pop it in the oven or air fryer at around 350℉ (180℃) until just heated through.

What Goes With Southern Fried Catfish

Make your whole meal Southern-themed with classic sides like hush puppies, cheese grits, turnip greens, and easy coleslaw. Remoulade and tartar sauce are a given.

More Fried Southern Delicacies to Try

By Imma

Watch How to Make It

[adthrive-in-post-video-player video-id=”6EcLZ1Fs” upload-date=”Tue Aug 07 2018 11:39:31 GMT+0000 (Coordinated Universal Time)” name=”Southern Fried Cat Fish” description=”Southern Fried Cat Fish- Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.”]

This blog post was originally published in October 2016 and has been updated with additional tips, new photos, and a video.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

American

Preheat a deep-fryer to 375℉ (190℃). Or fill a large saucepan ⅓-½ full with vegetable oil and heat to 375℉ (190℃). There should be a good 3-4 inches of space to prevent it from spilling over when you add the fish.
Use the fillets whole or cut them into bite-sized pieces—season as desired.
Beat the eggs and buttermilk in a separate bowl. Then, pour it over the fish and coat well.
Mix the cornmeal, granulated garlic, onion powder, cayenne, salt, and pepper in a shallow bowl.
Drain the excess buttermilk mixture from the fish. Then coat each piece with the cornmeal mixture.
Fry the fish a few pieces (whole fillets or nuggets) at a time, moving them around so they don’t stick, until brown and crispy. It usually takes 3-4 minutes per side, depending on the size. (The large fillets took 6 minutes per side.)
Remove from the hot oil with a slotted spoon. Place them on a baking rack to drain excess oil and ensure crispness. Repeat with the remaining fillets.
Serve the fish with lemon wedges and spicy tartar sauce.
For the sauce: combine mayonnaise, garlic, hot pepper relish, onions, mustards, hot sauce, salt, and pepper in a serving bowl. Cover with plastic wrap and let the flavors mellow in the refrigerator for at least an hour before serving.

Fresh fish should smell like the ocean. Please do not buy fish that have a fishy odor. Cooking won’t improve it. Speaking from experience here.
If it’s your first time frying fish, try cutting the fish into smaller pieces for easier cooking.
For crispier results, I like using a cast-iron skillet or Dutch oven because they retain heat better.
Overcrowding your cast-iron skillet or deep-fryer will lower the oil’s temperature, which can result in soggy fish. So, stick with a few pieces at a time.
The oil’s temperature should be around 375℉ (190℃) before frying to ensure that the batter reacts and creates a barrier between the oil and the food. If your oil’s temperature is too low, the breading will soak it up.
Once you remove the fish from the fryer, place it on a metal cooling rack above a sheet pan, so the excess oil can drain and prevent it from getting soggy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Course: Main

Cuisine: American

Diet: Gluten Free

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