Description
Old-Fashioned Fried Catfish is a Southern classic known for its crispy cornmeal crust and tender, flaky fish inside. Simple seasonings, a quick buttermilk soak, and hot oil create a timeless dish that’s crunchy, flavorful, and deeply comforting.
Introduction
This recipe is all about tradition and simplicity. Catfish fillets are soaked in buttermilk to remove any strong flavors and keep the fish moist, then coated in a seasoned cornmeal mixture for that signature crunch. Fried until golden brown, this dish is perfect for a family meal or a weekend treat.
Why You’ll Love This Recipe
It uses simple pantry ingredients.
The buttermilk soak keeps the fish tender and flavorful.
The cornmeal coating creates an authentic crispy crust.
It’s quick to make and perfect with classic Southern sides.
Recipe Overview
Prep Time: 10 minutes
Soaking Time: 30 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
For the Catfish
4 catfish fillets
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup buttermilk
Vegetable oil, for frying
Instructions
Soak the Catfish
Place the catfish fillets in a shallow dish and pour the buttermilk over them. Make sure all fillets are well coated. Let them soak for about 30 minutes. This helps tenderize the fish and mellow the flavor.
Prepare the Coating
In a large shallow bowl, combine the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper. Mix well so the seasonings are evenly distributed.
Coat the Fillets
Remove the catfish from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently so the coating sticks well on all sides.
Heat the Oil
Pour vegetable oil into a heavy skillet to a depth of about 1 inch. Heat the oil to 350°F (175°C). The oil should be hot enough that a pinch of cornmeal sizzles immediately when dropped in.
Fry the Catfish
Carefully place the coated fillets into the hot oil without overcrowding the pan. Fry for 4 to 5 minutes per side, until the catfish is golden brown and crispy. Turn gently to avoid breaking the crust.
Drain and Serve
Remove the fillets from the oil and place them on paper towels to drain excess oil. Serve hot for best texture and flavor.
Serving Suggestions
Serve with hushpuppies and creamy coleslaw for a classic Southern plate.
Add lemon wedges and tartar sauce for extra freshness.
Pair with fries, potato salad, or buttered corn on the cob.
Tips for Best Results
Keep the oil temperature steady for even frying.
Do not overcrowd the skillet or the coating may turn soggy.
Use fresh catfish fillets for the best flavor and texture.
Storage Tips
Fried catfish is best enjoyed fresh.
Leftovers can be refrigerated in an airtight container for up to 2 days.
Reheat in an oven or air fryer to restore crispiness.
FAQs
Can I use frozen catfish?
Yes, just make sure it is fully thawed and patted dry before soaking in buttermilk.
Can I make this less spicy?
Absolutely. Reduce or omit the cayenne pepper for a milder flavor.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work well because they have a high smoke point.
How do I know when the catfish is done?
The fish should be golden brown on the outside and flake easily with a fork inside.
Conclusion
Old-Fashioned Fried Catfish is a true comfort food classic that never goes out of style. Crispy on the outside, tender on the inside, and packed with simple Southern flavor, this recipe is perfect for sharing with family and friends around the table.