Southern Fried Catfish Recipe
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.
Servings 4 servings
Calories 562kcal
Equipment
Ingredients
- 2- 2 ½ pounds catfish fillets
- 2 eggs Beaten
- 2-3 teaspoons hot sauce
- ¾-1 cup yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons paprika Divided; I use smoked paprika.
- 2 teaspoons lemon pepper seasoning Divided into 2 portions 1 teaspoon each.
- 2 teaspoons Creole Seasoning or Cajun Seasoning Divided into 2 portions 1 teaspoon each.
- salt and pepper to taste
- oil
Instructions
- 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.
- Season the catfish with 1 teaspoon lemon pepper seasoning, 1 teaspoon paprika, 1 teaspoon Cajun or Creole Seasoning, salt and pepper to taste. Use enough spices to fully coat the fish. Add more if necessary.
- 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.
- 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.
- 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.
- In a large cast iron skillet (I use a large 12 inch cast iron that will hold the fillets) 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.
- 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.
- Transfer the cooked catfish to a wire rack to drain. Let them rest a minute before serving.
Notes
Feel free to swap out lemon pepper, Creole Seasoning, or Cajun Seasoning for any of your favorite spices.
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.
Nutrition
Serving: 8oz fillet | Calories: 562kcal | Carbohydrates: 39g | Protein: 44g | Fat: 23g