Fried catfish dinner is a classic Southern dish. It’s surprisingly easy to make but is filled with flavor and loved by just about everyone who grew up eating it. It pairs well with many different sides but is especially nice with those that are also quintessentially southern, like macaroni and cheese or fried okra.
Here are a few classic catfish recipes you can prepare:
1. Southern Fried Catfish
This recipe serves four to six people but can be doubled or tripled for bigger parties.
INGREDIENTS
- Cooking oil, peanut or canola is best
- 1.5 to 2 lbs catfish fillets
- 1/4 cup mild hot sauce
- 1/3 cup cornmeal
- 1/4 cup cake flour
- 2 tsp cornstarch
- 1 Tbsp Creole seasoning
- 1 tsp garlic powder
- 1/2 tsp cayenne
- Fresh ground black pepper
- Lemons
INSTRUCTIONS
1. Fill a cast-iron pot with a few inches of oil and heat on medium-high (about 365° to 375°F.)
2. Line a baking sheet with paper towels.
3. In a shallow pan, whisk dry ingredients until combined.
4. Dip each fillet in a thin layer of hot sauce, turning to coat.
5. Transfer to the cornmeal mixture once it’s covered on all sides.
6. Fry the fish in batches until crisp and golden brown, about three to six minutes depending on the size.
7. Remove the fish from the oil with a skimmer and put on a sheet pan to drain.
8. Make sure oil gets hot again before adding the next batch.
9. Serve hot with plenty of lemons.
2. Buttermilk Fried Catfish
This recipe serves six and can also be doubled or tripled.
- 6 catfish fillets (about 1.5 lbs total)
- 1 cup buttermilk
- 1.5 cups panko breadcrumbs
- 1/2 cup cornmeal
- 2 Tbsp fresh parsley leaves (chopped)
- 2 Tbsp chives (fresh chopped)
- 1 Tbsp paprika
- 2 tsp creole seasoning (blend)
- 1 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 2 cups vegetable oil (for frying)
Directions
1. Season catfish.
2. Submerge in buttermilk and chill, covered, for at least one hour.
3. Combine breadcrumbs with cornmeal, herbs, and spices.
4. Dredge fillets lightly in flour, shake off excess.
5. Dip in beaten eggs.
6. Coat in breadcrumb mixture.
7. Heat vegetable oil to 350°F. Fry fish fillets in oil until golden brown. Drain on paper towels and serve.
4. Fried Catfish
This recipe serves six and can be doubled or tripled in size.
Ingredients
- 6 catfish fillets (about 1-2 pounds)
- 1 cup milk (or buttermilk)
- Salt to taste
- 3/4 cup cornmeal (fine, do not use coarsely ground cornmeal)
- 1/2 cup flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/4 tsp celery seed
- Peanut oil
Directions
1. Mix all ingredients together in a bowl except for the fillets and milk.
2. Heat oil.
3. Dredge fillets first in milk and then in the dry mixture, making sure both sides are coated thoroughly.
4. Carefully lay fish in heated oil and fry until golden.
4. Southern Fried Catfish
Source: canva.com
This recipe serves four and can also be doubled or tripled.
- 4 catfish fillets (about 1.5 lbs total)
- 1 cup half and half
- 1.5 cups breadcrumbs
- 1/2 cup cornmeal
- 2 Tbsp dried parsley leaves
- 2 tsp creole seasoning (blend)
- 1 cup AP flour
- 1 large egg (lightly beaten)
- 2 cups peanut oil
Directions
1. Season catfish.
2. Combine breadcrumbs with cornmeal, herbs, and spices.
3. Dredge fillets lightly in half and half, then transfer to flour mixture.
4. Dip in beaten eggs.
5. Coat next with breadcrumbs.
7. Fry fish fillets in oil heated to 350 F until golden brown. Drain and serve.
5. Easy Fried Catfish
- 2 lbs catfish nuggets, thawed
- 1 cup 2% low-fat milk
- 2 cups cornmeal
- Vegetable oil
- salt or seasoning salt
Directions
1. Fill the pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium-high heat.
2. Dip catfish in milk then in cornmeal. Shake off excess cornmeal.
3. Once the oil is hot, begin frying fish in batches to a golden brown. Flip fish to cook evenly.
4. Drain fish on paper towels and sprinkle with salt or seasoning salt.
5. Serve hot with tartar sauce.
6. Traditional Southern Fried Catfish
Ingredients
- 2 cups Buttermilk
- 3 Tbsp hot sauce
- 8 pieces Boneless Catfish Fillets
- 3 cups AP Flour
- 2 cups Yellow Cornmeal
- 2 tbsp Old Bay Seasoning
- Vegetable Oil
- Salt
Instructions
Source: pexels.com
1. Whisk buttermilk and hot sauce together. Let catfish fillets soak for 15 minutes.
2. Pour two inches of cooking oil into a cast iron pan. Heat to 350 degrees over medium-high heat.
3. As the oil is heating, combine flour, cornmeal, Old Bay seasoning and two Tbs. of salt in a large bowl.
4. Remove catfish from buttermilk mixture and drain excess liquid.
5. Next, add the catfish fillets to the flour mixture and coat thoroughly on all sides.
6. Carefully set two or three fillets at a time into the hot oil and let them fry to golden brown and crispy.
7. Transfer fillets to a plate with paper towel and serve while very warm.
7. Four Ingredient Catfish Dinner
Ingredients
- 3 Catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- Peanut oil
Directions
1. Heat peanut oil in the skillet.
2. Dredge fillet in buttermilk then in cornmeal.
3. Fry until golden brown.
8. Spicy Oven-Fried Catfish
Ingredients
- ⅔ cup Yellow Cornmeal
- ¼ cup AP Flour
- 2 tsp Seasoned Salt
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- ½ tsp Lemon Pepper
- ¼ tsp Paprika
- 2 Large Eggs
- 2 tsp Hot Sauce
- 1 lb. Catfish Fillets
Directions
1. Mix dry ingredients while the oven heats to 350 F.
2. Mix eggs and hot sauce.
3. Dip catfish fillets in egg mixture then dredge in hot sauce.
4. Place on coated baking sheet and bake for 25-30 minutes
9. Fried Cajun Catfish
Source: canva.com
Ingredients
- 6 lbs. Catfish Fillets
- 1 cup Buttermilk
- 4 cups lard for frying
- 1 cup AP Flour
- 2.5 cups Yellow Cornmeal
- 2 Tbsp Cajun Seasoning
- 1 tsp Granulated Garlic or Garlic Powder
- 2 tsp Black Pepper
Instructions
1. Place fillets in a large bowl.
2. Cover with buttermilk and mix with hands, cover and refrigerate for 30 minutes.
3. In a large zip-top bag combine flour, cornmeal, Cajun seasoning, garlic powder, and black pepper.
4. Heat oil to about 400 degrees.
5. Drain off buttermilk and dredge pieces in cornmeal mixture.
6. Fry fish pieces for three to four minutes per side.
7. Remove from hot oil and drain on paper towels then serve with hot sauce.
