Southern Fried Catfish with Cornmeal Crust
✨ Pro Tip
Don’t skip the buttermilk soak — it tenderizes the fish and helps the cornmeal crust stick. Make sure oil is at 350°F before the fish goes in. Too cold and the crust absorbs oil instead of crisping. Fry in batches — never crowd the pan.
🍝 Best Sides
- Classic coleslaw
- Hush puppies
- Corn on the cob
- Hot sauce & pickles
- Baked beans
Ingredients
Fish
- 2 lb City Fish Market Freshwater Catfish Fillets
- 1 cup buttermilk
- 1 tbsp hot sauce
Cornmeal Crust
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
For Frying & Serving
- 4 cups vegetable oil
- 1 lemon, cut into wedges
- 1 tbsp fresh parsley, chopped
Instructions
Step 1 — Soak in buttermilk
Combine buttermilk and hot sauce in a shallow dish. Add catfish fillets and turn to coat. Let soak 20–30 minutes in the fridge.
Step 2 — Make the cornmeal crust
Mix cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper together in a shallow bowl until fully combined.
Step 3 — Heat the oil
Heat vegetable oil in a large cast iron skillet or heavy pot over medium-high heat to 350°F. Use a thermometer — temperature matters.
Step 4 — Coat the fillets
Remove fillets from buttermilk one at a time. Let excess drip off. Dredge firmly in the cornmeal mixture pressing to coat all sides. Shake off excess.
Step 5 — Fry until golden
Carefully lower fillets into hot oil — fry in batches, don’t crowd. Fry 4–5 minutes per side until deep golden brown and cooked through. Drain on a wire rack, not paper towels — keeps them crispier.
Step 6 — Season & serve
Season immediately with a pinch of salt straight out of the oil. Top with fresh parsley. Serve with lemon wedges. Best with coleslaw, hush puppies, or hot sauce.
