Southern Fried Catfish with Buttermilk Cornmeal Crust Recipe

Southern Fried Catfish with Buttermilk Cornmeal Crust

Crispy, golden, and full of flavor — this Southern Fried Catfish is soaked in buttermilk, coated in seasoned cornmeal, and fried to perfection.

🕒 Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Marinate Time: 30 minutes

• Total Time: 55 minutes

• Servings: 4

🧂 Ingredients

For the Fish

• 4 catfish fillets (about 1½ lbs / 680g total)

• 1½ cups (360ml) buttermilk

• 1 teaspoon hot sauce (optional)

• Salt and black pepper to taste

For the Coating

• 1 cup (130g) yellow cornmeal

• ½ cup (65g) all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon cayenne pepper (optional)

• 1 teaspoon salt

• ½ teaspoon black pepper

For Frying

• Vegetable oil (for frying — about 3–4 cups, depending on pan size)

🔪 Directions

1. Marinate the Fish
   In a bowl, combine buttermilk, hot sauce, salt, and pepper.
   Add catfish fillets, coating well. Cover and refrigerate for 30 minutes.

2. Prepare the Coating
   In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

3. Heat the Oil
   Pour enough oil into a deep skillet or Dutch oven to reach about 2 inches deep.
   Heat to 350°F (175°C).

4. Coat the Catfish
   Remove fillets from the buttermilk, letting excess drip off.
   Dredge in the cornmeal mixture, pressing gently to coat evenly.

5. Fry the Fish
   Carefully lower fillets into hot oil and fry for 4–5 minutes per side, or until golden brown and crispy.
   Drain on paper towels.

6. Serve Hot
   Serve with coleslaw, hush puppies, lemon wedges, and a drizzle of hot sauce or tartar sauce.

💡 Pro Tips

• For the crispiest crust, avoid overcrowding the pan.

• Cornmeal gives the signature Southern texture — don’t skip it!

• Add a splash of lemon juice or vinegar to your buttermilk for extra tang.