Southern Fried Catfish

This is the catfish recipe you take to the Fish Fry, yall! Coming from a family where fried catfish was a regular weekend thing, I’ve tested all the tricks to make sure the breading actually sticks, the crust stays crunchy, and that true Southern flavor comes through in every bite. If you’ve ever ended up with soggy, bland catfish, my recipe has the cheat code with no guesswork or complicated steps.

You will love all of my classic Southern fried foods like Southern Fried Chicken, Southern Fried Shrimp, Southern Fried Green Tomatoes, and Southern Fried Pork Chops.

Fried Catfish Ingredients

• Catfish fillets: You want fresh or thawed fillets that are boneless and skinless. Catfish has that mild, slightly sweet flavor that holds up well to bold seasoning and a crispy crust. It's Southern comfort on a plate.
• Eggs: The eggs help everything stick. They act like glue between the fish and that seasoned breading so nothing falls off in the oil. Don’t skip ’em!
• Hot sauce: This is optional, of course. It soaks into the fish and gives it that extra Southern kick before it even hits the breading.
• Yellow cornmeal: This is what gives you that classic golden crunch. It’s what sets fried catfish apart from your average breaded fish, coarse, flavorful, and made to fry up crispy.
• Flour: Flour helps the cornmeal stick and gives the crust a little more body. The combo of flour and cornmeal gives you the perfect balance of crunchy and light.
• Paprika, lemon pepper seasoning, Creole or Cajun seasoning: This is where the flavor comes in strong. Paprika adds warmth and color, lemon pepper gives it a little tang, and the Creole or Cajun seasoning brings that bold, savory spice that takes it over the top. Don’t be shy with it. This fish needs seasoning from start to finish.
• Oil: You need a neutral oil with a high smoke point like canola or vegetable oil. It’s what gets that breading golden brown and crispy without burning or leaving a heavy greasy feel.

How to Keep the Breading From Falling Off

• Pat the fish dry first. Moisture is the enemy of a crispy coating. Use paper towels to pat the fillets dry before you dip them in anything. If the fish is too wet, the breading will just slide right off in the oil.
• Use an egg wash (or buttermilk). The egg wash acts like glue. It helps the cornmeal and flour stick to the fish. Don’t skip this step, and make sure the fish gets a good, even coating. If you don't want to use eggs, buttermilk works.
• Press the breading on. Don’t just toss the fish in the coating and hope for the best. Press the cornmeal mixture onto the fillets with your hands to make sure it sticks.
• Let the breaded fish rest before frying. Once the fish is coated, let it sit on a plate or wire rack for 10–15 minutes. This gives the coating time to really stick to the surface and helps prevent it from falling apart in the oil.
• Don’t overcrowd the pan. Adding too much fish at once lowers the oil temp and causes steam, which makes the coating soggy and more likely to fall off. Fry in batches if you need to.
• Flip it just once. Let one side fully crisp up before flipping. Flipping too early or too often can pull the breading right off.

How to Make Southern Fried Catfish

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Prep the fish: Pat the catfish fillets dry with paper towels. This helps the breading stick better and keeps the oil from popping. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
2. Season the catfish: with paprika, lemon pepper seasoning, Cajun or Creole Seasoning, salt, and pepper to taste.
3. Make the egg wash: In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This mix adds flavor and helps the breading stick to the fish.
4. Mix the dry coating: In a paper/plastic bag, combine yellow cornmeal, all-purpose flour, paprika, lemon pepper, and your choice of Creole or Cajun seasoning. Make sure everything’s mixed well so each bite of fish has bold flavor.
5. Dredge the catfish: Dip each fillet into the egg wash, letting the excess drip off, then press it into the cornmeal mixture, coating both sides well. Press the breading on so it sticks, then set the fillets aside on a plate or wire rack. Let them rest for 10–15 minutes. This helps the coating stay on when frying.
6. Heat the oil: In a large cast iron skillet or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. Heat it to 350–375°F. If you don’t have a thermometer, drop in a little cornmeal, if it sizzles right away, the oil’s ready.
7. Fry the catfish: Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork.
8. Drain and serve: Transfer the cooked catfish to a wire rack to drain. Let them rest a minute before serving.

How to Keep the Fish Crispy

• Drain it on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy. A wire rack lets the oil drip off and keeps the crust crispy all the way around.
• Don’t stack the fillets. Stacking traps heat and moisture between the pieces, which softens the crust. Keep everything in a single layer until you’re ready to serve.
• Don’t cover it with foil. Covering the fish traps steam and makes the crust soggy fast. If you’re storing it or traveling with it, leave it uncovered or loosely tent it at most.
• Let the oil get hot enough. If the oil isn’t at 350–375°F, the fish will soak it up instead of crisping. Use a thermometer or drop in a little cornmeal, it should sizzle right away.
• Serve it fresh. Fried catfish is always at its crispiest within the first 15–20 minutes after cooking. If you're serving a crowd, fry close to meal time if you can.

Frequently Asked Questions and Pro Tips

Sides to Pair with Catfish

Classic sides like Creamy Southern Coleslaw and Vinegar Coleslaw are great for fish. Take your pick, creamy or vinegar based.

If you're looking for something crunchy go with Cajun Fries or Southern Fried Okra.

You can never go wrong with classic Southern soul food favorites like Southern Cornbread recipe, Southern Candied Sweet Potatoes, or Southern Cooked Cabbage.