This fried catfish recipe is a Southern classic made simple! With just a few pantry staples and about 20 minutes, it’s crispy, golden perfection. Serve the flavorful fish with cornbread, coleslaw, or biscuits for an old-fashioned meal the whole family will love.
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If you love easy fish recipes, be sure to try this Southern cornmeal-crusted baked catfish, the perfect 15-minute grilled salmon, and this 5-ingredient Parmesan-crusted tilapia, too!
This is the best catfish recipe I’ve tried — just the right amount of seasoning and great cornmeal crust. Other recipes have been too spicy and salty for my taste. For acidity, I subbed in white wine vinegar for lemons. Delicious!
– Jonathan
One of the Best Catfish Recipes You’ll Ever Taste
This fried catfish recipe is a Southern favorite for good reason. It’s crispy and golden on the outside, tender and flaky on the inside, and an easy, budget-friendly way to enjoy seafood at home (even if you’re far from the coast). With no deep fryer required, the simple pan-fried method delivers big flavor fast. Best of all, it’s ready in just 20 minutes with ingredients you likely already have on hand.
Ingredient Notes and Tips for Success
- You’ll need about 1 pound of catfish fillets, with each fillet weighing 3-4 ounces. Catfish is a popular source of protein that’s low in fat and low in calories. According to the Environmental Protection Agency, catfish is one of the five most commonly eaten fish that are low in mercury and high in Omega-3 fatty acids. Farmed catfish is a sustainable, clean, and safe seafood option (source). And yes — frozen catfish (thawed in the refrigerator overnight) works beautifully for this recipe.
- Yellow cornmeal adds a crispy crust to the outside of the fish.
- Seasoned salt, such as Lawry’s brand, includes salt, herbs, and spices to add great flavor to the crust quickly and easily.
- Milk helps the cornmeal mixture adhere to the fish. You can use buttermilk for a rich, tangy flavor as well.
- While it’s certainly not necessary, some folks like to soak catfish in milk or buttermilk to remove an overly fishy smell or flavor.
- We use both vegetable oil and butter for frying the fish. The oil has a higher smoke point, while the butter adds great flavor. You can substitute with other mild oils like canola oil or peanut oil.
- Season the catfish with additional kosher salt and ground black pepper, if desired, while the fish is still warm.
How to Fry Catfish
You’ll find detailed instructions in the recipe card at the bottom of the post, but here’s the overview:
- Combine the dry breading mixture (cornmeal and seasonings) with a whisk in a shallow dish. Pour milk into a separate shallow bowl.
- Dip the fish in the milk to get it wet, and then shake off any excess.
- Dredge the fish in the cornmeal mixture and gently coat the fillets on all sides. Shake off the excess milk and cornmeal each time you dredge the fish to make sure that you just have a light coating on each piece.
- Fry the catfish in a hot cast iron skillet or Dutch oven with oil and butter. The catfish is thin, so it cooks through in the time that it takes the exterior to become a beautiful, crispy golden brown. You don’t have to burn the exterior in order to finish the inside, and you don’t have to transfer the skillet to the oven to finish baking. The catfish will take about 5-7 minutes per side. You know that it’s done when it becomes opaque and flakes easily with a fork. Depending on the size of your skillet, you may need to fry the fish in batches so that you don’t overcrowd the pan. This will keep the oil at a steady temperature and will ensure crispy (rather than soggy) fish fillets.
- Keep the fish warm while you’re frying subsequent batches by placing a wire rack over a baking sheet. Put the cooked fried fish on the wire rack and place it in a 200°F oven for up to 30 minutes, until you’re ready to serve the meal. Do not cover the cooked fish with foil or wrap it up. The exterior will not stay crispy if you do so.
Fish Fry Sides
For the perfect fried catfish dinner, serve the fish with lemon wedges and tartar sauce for dipping, plus classic Southern sides like hush puppies, fried apples, vinegar coleslaw, Southern-style green beans, my grandmother’s easy potato salad recipe, French fries, cowboy baked beans, succotash, okra and tomatoes, collard greens, and creamy baked mac and cheese with a glass of sweet tea, of course. You might also like a basket of old-fashioned corn sticks or a pan of cast iron cornbread to round out the meal. Then, add a pear crisp for something sweet.
This was my first time making catfish, & the family really enjoyed this. Easy to make with simple ingredients. The coating stayed on well when cooking, which was a plus.
– Renee
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Fried Catfish
Equipment
Ingredients
- 4 catfish fillets (about 3-4 ounces each)
- 1 cup yellow cornmeal
- 1 tablespoon seasoned salt (I use Lawry's brand)
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup milk
- 3 tablespoons vegetable oil
- 3 tablespoons salted butter
- Optional garnish: lemon wedges and fresh parsley
Instructions
- Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour milk into a separate dish. Heat oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk, and shake off any excess. Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
- Repeat with the remaining fillets.
- Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it’s done. Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
- Drain fish on paper towels. Season with additional salt and pepper while the fish is warm, if desired. Serve warm, garnished with chopped fresh parsley, tartar sauce, and a lemon wedge.
Notes
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- Shake off the excess milk and cornmeal each time you dredge the fish to make sure that you just have a light coating on each piece.
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- Depending on the size of your skillet, you may need to fry the fish in batches so that you don’t overcrowd the pan. This will keep the oil at a steady temperature and will ensure crispy (rather than soggy) fish fillets.
Nutrition
Storage
- How to Store: The fried fish is best served warm, directly from the fryer. Leftovers will keep in an airtight container in the refrigerator for about 2 days.
- How to Freeze: If you need to store the fried fish longer, you can freeze the leftovers for up to 1 month. It’s important to note, though — this crispy catfish tends to get a little soggy as it sits in the fridge.
- How to Reheat: The oven is the best way to reheat your fried catfish in order to keep that crispy exterior. Preheat the oven to 350°F. Allow the fish to come to room temperature on the counter while the oven heats. Place the fish fillets on a baking sheet and warm in the oven for 10-15 minutes, or just until heated through.
Recipe Variations
- Cooking just for two? Cut the ingredients in half. The rest of the instructions remain the same.
- This is a mild fish. If you prefer some heat, you can add a dash of cayenne pepper to the breading, or add hot sauce to the milk.
- Mix additional herbs and seasonings into the cornmeal breading. Try thyme, rosemary, chives, or parsley. You might like some paprika or onion powder, Old Bay seasoning, lemon pepper seasoning, or Creole or Cajun seasoning.
- Make fried fish sandwiches by serving the fillets on hoagie rolls with lettuce, tomato, and tartar sauce.
- Serve fried catfish tacos by serving the fillets in taco shells or tortillas with fresh salsa, guacamole, and all of your favorite Mexican-inspired toppings!
So, I made this meal for my family, let me tell you.. it was by far one of the best recipes for catfish. My family gave me so many compliments on this dinner that night. Even my kids have already asked me to make it again. Blair, It was so simple and easy to make, it didn’t take very long to make it at all. Will definitely be making this again and again!! Thanks for the recipe!
– Shan-Tel
More 5-Star Fried Seafood Recipes
This recipe was originally published in February, 2018. It was updated in July, 2025.
So, I made this meal for my family, let me tell you.. it was by far one of the best recipes for catfish. My family gave me so many compliments on this dinner that night. Even my kids have already asked me to make it again. Blair, It was so simple and easy to make, it didn’t take very long to make it at all. Will definitely be making this again and again!! Thanks for the recipe!
Thank you, Shan-tel
Thank you, Shan-Tel! We’re so happy to hear the recipe was a hit.
Love the variations as well
Thanks, Nancy!
CAN YOU FRY CATFISH IN REGULAR BREAD DCRUMBS ?
We don’t recommend it as they’re often too heavy. Cornmeal or flour typically works best. Hope this helps!
Finally a catfish recipe like I miss from down south
We hope you enjoyed it, Gen!