Classic Fried Catfish

When it comes to making the best fried catfish around, we’ve got a few tips up our sleeves. Our key ingredient for the crispiest, most satisfying crust? We add in yellow cornmeal for a boost in flavor and texture. Cornmeal also has the added benefit of absorbing less oil than other breading options.

Another tip for our best fried catfish recipe is to pay close attention to the temperature of the oil, especially between batches. We’ve all had soggy fried catfish, and that’s just not what we’re aiming for today.

Every Southerner knows that a good piece of fried fish can become great, depending on the company it keeps. We like to serve our catfish with coleslaw, baked beans, and homemade hush puppies (if we can spare the time). No matter what you serve it with, that classic crunch pairs perfectly with lemon slices and your favorite tartar sauce.

Ingredients for Classic Fried Catfish

While the breading calls for cornmeal, corn flour, and all-purpose flour, we promise the combination can’t be beat. To make this classic fried catfish, you’ll need:

• Buttermilk: For soaking the catfish for up to 8 hours before cooking. Buttermilk helps take away any fishy flavor and tenderize the flesh of the catfish.
• Hot sauce: Infuses a hint of heat for complexity and flavor.
• Catfish fillets: A lean fish with a delicate flavor and white flesh.
• Yellow cornmeal: Adds a more coarse texture to the coating of the fish.
• Masa harina (corn flour): Helps create a light and crunchy coating with a golden color. Can substitute with all-purpose flour or plain yellow cornmeal if needed.
• All-purpose flour: Flour adds strength to the coating of the fish and helps it bind together.
• Salt and black pepper: Seasons the coating.
• Red pepper: For a mild heat.
• Garlic powder: Adds depth of flavor.
• Peanut oil: For frying the fish. Can be substituted with other oils with high smoke points.

How To Make Classic Fried Catfish

If you remember to soak the fish in advance, pulling this meal together takes just minutes to complete. Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Create soak: Whisk together buttermilk and hot sauce.
• Step 2. Soak catfish: Place catfish in a baking dish and cover with buttermilk. Cover and chill 8 hours, turning once.
• Step 3. Mix breading: Combine remaining dry ingredients.
• Step 4. Dredge: Let fish stand at room temperature 10 minutes, then remove from buttermilk. Dredge each piece in cornmeal mixture.
• Step 5. Heat oil: Heat 2 inches of oil in a deep pot or skillet to 360°F.
• Step 6. Fry: Fry fish on both sides until golden brown. Transfer to a rack and keep warm in a 225°F oven until ready to serve.

Tips for the Best Fried Catfish

For the best fried catfish, keep these tips in mind:

• Choose the freshest fish: For the best flavor and texture. (Guaranteed if you catch your own!)
• Season well: Season the catfish fillets as desired, with any spices you love.
• Soak in buttermilk: Soaking adds flavor, reduces any possible fishiness, and helps tenderize the flesh of the catfish.
• Coat fully: Cover every inch of the fish with breading to make sure it has a thick, even coating.
• Use a thermometer: Keep oil at 360°F for best results. Too low, and the fish will soak up excess oil; too high and the coating will burn before the fish is cooked through.
• Drain on a wire rack: A rack helps drain excess oil and promotes good air flow to keep the fried catfish crisp.

How To Store and Reheat Leftover Fried Catfish

Refrigerate leftover catfish in an airtight container for up to three days or freeze for up to two months. Thaw overnight in the refrigerator if frozen. Reheat leftovers in a preheated 350°F oven, air fryer, or toaster oven, until the internal temperature reaches 165°F before serving.

What To Serve With Fried Catfish

Fried catfish is a crowd-pleasing classic that goes well with just about any side. Pair with coleslaw, hushpuppies, baked beans, or cornbread for a traditional touch, or opt for French fries, fried okra, potato salad, mac and cheese, or your favorite cooked greens. A dipping sauce like tartar sauce, aioli, or remoulade can add a nice boost of flavor and texture. Don’t forget to squeeze over some fresh lemon juice for a hit of acidity.

Editorial contributions by Katie Rosenhouse.