Classic Southern-Fried Catfish

fried catfish, hush puppies, and black-eyed pea salad
Dorling Kindersley / Getty Images
    17 mins
Ratings

​Because they thrive in a variety of conditions and climates, channel catfish are the most fished and most farmed species in the United States, and 94% of all farm-raised catfish come from the Southern states of Arkansas, Alabama, Louisiana and Mississippi. According to The Catfish Institute, the industry employs about 10,000 people and contributes more than 4 billion dollars to the economy of each state. A good thing for the South.​

And a good thing for us is that catfish is lean and low in saturated fats. The fish is also a good source of polyunsaturated fats and omega-3 fatty acids. A mild and versatile fish, catfish can be used in most dishes calling for a mild, white flaky fish, and is perfect when fried with a cornmeal crust. 

A traditional accompaniment for Southern-fried catfish is hush puppies, small onion-flavored cornmeal dumplings that are a staple side dish in the South. If you are serving them with your catfish, follow the instructions included to cook simultaneously.

What You'll Need

  • 6 catfish fillets, about 5 to 6 ounces each
  • 1 cup buttermilk
  • Oil for frying
  • 1 cup cornmeal, preferably yellow
  • 1/2 cup all-purpose flour
  • 2 teaspoons table salt
  • 1 teaspoon ground paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

How to Make It

  1. Preheat the oven to 200 F (93 C). Line a rimmed baking sheet with foil and place a rack in the pan.
  2. Arrange the catfish in a wide, shallow bowl or pie plate; pour the buttermilk over the fish.
  3. Pour about 1 inch of oil in a deep, heavy skillet or heavy Dutch oven and place the pan over medium-high heat. (If you will be frying hushpuppies in the same pan, use a Dutch oven and 1 1/2 inches of oil.)
  4. Meanwhile, combine the cornmeal, flour, salt, paprika, cayenne and garlic powder on a pie plate. Take the fish out of the buttermilk and dredge the fish fillets in the flour mixture to coat thoroughly. Shake off excess flour mixture.
  1. You are ready to fry when the oil reaches about 350 F (180 C); you can use a candy thermometer or drop a pinch of the flour mixture into the oil--if it bubbles and floats the oil is ready. Just be mindful of maintaining the oil temperature while cooking the fish in batches.
  2. Carefully arrange 2 to 3 fillets in the pan. Cook for about 5 to 6 minutes, or until golden brown. If the oil isn't deep enough to cover the fish, turn the fillets carefully after about 3 minutes.
  3. Remove the fish to the rack in the baking pan and place in the preheated oven while you cook another batch. Repeat until all of the fish are cooked.
  4. If making hush puppies, bring the oil up to 370 F (188 C) and fry them in the same pan. 
  5. For a traditional fish fry, serve catfish with hushpuppies, tartar sauce, and coleslaw. Fried pickles are also often served with catfish.