Pan Fried Catfish

This fried catfish recipe is a Southern classic made simple. With pantry staples, a hot skillet, and about 20 minutes, you’ll have a crispy, golden dinner the whole family will love. No deep fryer required!

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

Before You Get Started

A few small details make the difference between crispy fillets and soggy ones. Keep these in mind before you start:

• Don’t crowd the skillet. Crowding drops the oil temperature and turns the crust soggy. Fry in batches if needed.
• Shake off the excess at every step. A light, even coating fries up crisp. Heavy coating gets gummy.
• Use both oil and butter. The oil keeps things from burning, and the butter brings real flavor. Canola or peanut oil work too.
• Pat the fillets dry first. Wet fish doesn’t grip the breading. Frozen catfish works great here, just thaw overnight and blot well with paper towels.

How to Fry Catfish

You’ll find detailed instructions in the recipe card at the bottom of the post. Here’s the overview:

Step 1: Set up your dredging stations

Combine the cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour the milk into a separate shallow bowl.

⇢ Want a little kick? Add a dash of cayenne or a few drops of hot sauce to the milk. You can also stir Old Bay, lemon pepper, Creole seasoning, paprika, or onion powder into the cornmeal for a flavor twist.

Step 2: Dip in milk

Dip each fillet in the milk to get it wet, then shake off any excess.

⇢ For a milder, more tender fish, try a quick soak. If your catfish has a strong fishy smell, soak the fillets in milk or buttermilk for 20 to 30 minutes before dredging. Buttermilk also adds a tangy depth of flavor.

Step 3: Dredge in cornmeal

Coat each fillet in the cornmeal mixture on both sides. Shake off the excess so you have just a light, even coating on each piece.

Step 4: Fry until golden

Heat the oil and butter in a hot cast iron skillet or Dutch oven over medium heat. 

Catfish fillets are thin, so they cook through in the time it takes the exterior to turn beautifully crispy and golden brown.

⇢ Don’t overcrowd the pan. Depending on your skillet size, you may need to work in batches. This keeps the oil at a steady temperature and ensures crispy (rather than soggy) fillets.

Fry for about 5 to 7 minutes per side. The fish is done when it turns opaque and flakes easily with a fork.

⇢ Using catfish nuggets instead? The same method works. Just shorten the cook time to 3 to 4 minutes per side.

Step 5: Keep warm and serve

Drain the fish on paper towels. To keep batches warm while you finish frying, place a wire rack over a baking sheet and set it in a 200°F oven for up to 30 minutes.

⇢ Skip the foil. Don’t cover the cooked fish or wrap it up. The exterior won’t stay crispy if you do.

Easy Ways to Switch It Up

A few easy ways to use the same crispy fillets in a new format:

Fish sandwiches. Serve the fillets on hoagie rolls with lettuce, tomato, and tartar sauce, like my fried fish sandwiches.

Fish tacos. Tuck the fillets into taco shells or tortillas with fresh salsa, guacamole, and your favorite toppings, similar to my easy fish tacos.

What to Serve With Fried Catfish

A proper fish fry needs a few classic Southern sides. Here are the pairings I come back to again and again:

• Hush puppies
• Vinegar Coleslaw or Creamy Homemade Coleslaw
• Cast Iron Cornbread
• Southern-Style Green Beans or Collard Greens with Bacon
• Potato Salad or Cowboy Baked Beans
• Fried Okra or Fried Apples
• Red Beans and Rice

Don’t forget lemon wedges and tartar sauce on the side for dipping!

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

Storage

Store. Fried catfish is best served warm, straight from the skillet. Leftovers will keep in an airtight container in the refrigerator for about 2 days.

Freeze. You can freeze leftovers for up to 1 month, though the texture won’t be quite as crispy after thawing.

Reheat. The oven is the best way to bring back the crispy exterior. Preheat to 350°F, let the fish come to room temperature on the counter while the oven heats, then place fillets on a baking sheet and warm for 10 to 15 minutes, or just until heated through.

Frequently Asked Questions

What oil is best for frying catfish?

Use a neutral oil with a high smoke point. Vegetable, canola, and peanut oil all work well. Avoid olive oil and butter alone, as both burn at frying temperatures. I like to combine vegetable oil with a few tablespoons of butter for added flavor without the risk of scorching.

Why is my fried catfish soggy and how do I keep it crispy?

Soggy fillets usually come from one of three issues: oil that isn’t hot enough, an overcrowded pan, or too much wet coating. Keep the oil at a steady medium heat, fry in batches, and shake off excess milk and cornmeal before each fillet hits the skillet. 

Drain on paper towels or a wire rack, never on a covered plate where steam can soften the crust.

Can you fry catfish without cornmeal or flour?

Cornmeal is what gives this recipe its signature crispy, Southern crust. Flour can work in a pinch, though the texture will be softer. Bread crumbs aren’t recommended here because they tend to be too heavy and don’t fry up the same way. 

Should I soak catfish in milk before frying?

It’s optional. If your catfish has a strong fishy smell or flavor, a 20 to 30 minute soak in milk or buttermilk will mellow it out and tenderize the fish. If your catfish is fresh and mild, you can skip the soak entirely. 

How do you keep fried catfish crispy when frying in batches?

Set a wire rack over a baking sheet and place it in a 200°F oven. Transfer each batch of fried catfish to the rack as it finishes. The rack lets air circulate so the coating stays crisp, and the warm oven holds the fish at serving temperature for up to 30 minutes. Don’t cover the fish with foil, or the steam will turn the crust soft. 

More Fish and Shrimp Recipes

• Fried Oysters
• Fried Shrimp
• Grilled Salmon
• Crispy Fried Chicken
• Shrimp Po’ Boy