Description
This Classic Southern Fried Catfish recipe delivers crispy, flavorful catfish filets with a perfectly seasoned cornmeal and flour coating. Tender fish is double-dredged for a crunchy crust and fried until golden brown, making it a quintessential Southern comfort food favorite perfect for family dinners or gatherings.
Ingredients
Scale
Catfish and Seasonings
- 2 pounds catfish filets
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Coating Mixture
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
Egg Wash
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon hot sauce
Other
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Prepare the Coatings: In a large shallow bowl, combine 2 teaspoons Old Bay seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 cup all-purpose flour, and 1/2 cup yellow cornmeal. Stir well to mix evenly, creating your dry dredging mixture.
- Make the Egg Wash: In a separate large shallow bowl, whisk together 2 large eggs, 1/2 cup buttermilk, and 1 tablespoon hot sauce until the mixture is smooth and uniform. This will help the coating stick to the fish and add moisture and tang.
- Coat the Fish – First Dredge: Take one catfish filet at a time and dredge it thoroughly in the flour and cornmeal mixture, shaking off any excess coating to prevent clumping.
- Dip in Egg Wash: Next, submerge the coated filet fully into the egg wash. Allow any excess to drip back into the bowl to avoid sogginess in the final crust.
- Coat the Fish – Second Dredge: Return the filet to the flour and cornmeal mixture for a second coating, ensuring a thick, crispy crust. Shake off the excess and place the coated filet on a sheet tray. Repeat for all filets before frying.
- Fry the Catfish: Heat oil in a deep skillet or frying pan over medium-high heat to approximately 350°F (175°C). Carefully add coated filets to the hot oil, frying in batches as needed. Fry each side for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels before serving.
Notes
- Use fresh catfish filets for best flavor and texture.
- Maintain oil temperature around 350°F to achieve a crispy crust without greasy fish.
- Double-dredging creates a thicker, crunchier coating.
- Serve immediately for the crispiest texture.
- Substitute hot sauce with cayenne pepper for an alternative heat source.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
