fried catfish

Here’s a detailed, classic Southern-style fried catfish recipe with clear step-by-step directions. This version is crispy on the outside, tender on the inside, and easy to make at home.

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Crispy Fried Catfish

Serves

4 people

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Ingredients

For the Catfish

• 4–6 catfish fillets (fresh or thawed, about 1–1½ lb total)

• 1 cup buttermilk (or regular milk)

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Breading

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon cayenne pepper (optional, for heat)

• ½ teaspoon salt

• ½ teaspoon black pepper

For Frying

• Vegetable oil, canola oil, or peanut oil (enough for shallow frying)

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Directions

Step 1: Prepare the Fish

1. Rinse the catfish fillets under cold water.

2. Pat them completely dry with paper towels.
   Dry fish helps the coating stick better.

3. Lightly season both sides of the fillets with salt and black pepper.

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Step 2: Soak the Catfish

1. Place the fillets in a shallow dish.

2. Pour the buttermilk over the fish until fully covered.

3. Let soak for 15–30 minutes in the refrigerator.
   This removes any strong fishy taste and keeps the catfish moist.

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Step 3: Make the Breading

1. In a separate shallow bowl, mix:

   • Cornmeal

   • Flour

   • Paprika

   • Garlic powder

   • Onion powder

   • Cayenne (if using)

   • Salt and black pepper

2. Stir until evenly combined.

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Step 4: Coat the Fish

1. Remove one fillet at a time from the buttermilk.

2. Let excess liquid drip off.

3. Dredge the fillet in the cornmeal mixture.

4. Press gently so the coating sticks well.

5. Place coated fillets on a plate and repeat with the rest.

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Step 5: Heat the Oil

1. Pour oil into a large skillet to about ½ inch deep.

2. Heat over medium-high heat until the oil reaches about 350°F (175°C).

   • If you don’t have a thermometer, drop in a pinch of cornmeal—if it sizzles right away, the oil is ready.

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Step 6: Fry the Catfish

1. Carefully place fillets into the hot oil (do not overcrowd the pan).

2. Fry for 3–5 minutes per side, until:

   • Golden brown

   • Crispy on the outside

   • Fish flakes easily with a fork

3. Flip gently using tongs or a spatula.

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Step 7: Drain and Rest

1. Remove the fried catfish from the oil.

2. Place on a plate lined with paper towels or a wire rack.

3. Let rest for 2–3 minutes before serving.

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Serving Suggestions

• Serve hot with:

  • Hushpuppies

  • Coleslaw

  • French fries

  • Lemon wedges

• Optional sauces:

  • Tartar sauce

  • Hot sauce

  • Remoulade

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Tips for Best Results

• Keep oil temperature steady—too hot burns the coating, too cool makes it greasy.

• Don’t stack fried fish; it softens the crust.

• For extra crunch, use all cornmeal and no flour.

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