Fried Catfish

How to Make Fried Catfish

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1. Pat the catfish dry, cut any large fillets in half lengthways, and put them in a dish with the buttermilk and hot sauce. Turn to coat and marinate in the fridge for 30 minutes.

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2. Mix the cornmeal, flour, paprika, garlic powder, cayenne, salt and pepper in a shallow dish.

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3. Pour the oil into a 28 cm heavy frying pan so that it is about 1.5 cm deep and heat it to 175°C / 350°F.

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4. Lift the fillets out of the buttermilk, let the excess drip off, and press each one firmly into the cornmeal mix to coat both sides.

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5. Fry 2 fillets at a time for 3 to 4 minutes on each side, until deep golden and the fish flakes and reads 63°C / 145°F.

   Mark done Start 3 min timer

6. Drain on a wire rack set over a tray, keeping the finished fillets warm in a low oven while you fry the rest.

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7. Serve at once with lemon wedges and tartar sauce.

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Tips for Making Fried Catfish

• Drain the fish on a wire rack and not on paper. Paper traps steam underneath and softens the crust, while a rack keeps it crisp on both sides.
• Keep the oil at 175°C and fry in batches. Too many fillets at once drops the temperature, and the crust turns greasy.
• Let the excess buttermilk drip off before dredging. A thick, wet coat makes a gummy crust that slides off, and a thin coat gives a crisp one.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Fried Catfish

• Hush puppies
• Creamy coleslaw
• Collard greens

Storing & Reheating Fried Catfish

Best eaten within minutes of frying. Cooked fillets keep in the fridge for up to 2 days and crisp up again in a 200°C oven for 8 to 10 minutes. The crust does not freeze well, so it is better to cook it fresh.

Fried Catfish FAQ: Common Questions

Fried Catfish Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.