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!
More Crispy Fish Recipes:
Table of Contents
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.
Want a lighter, hands-off version? My Southern Baked Catfish uses the same cornmeal coating with the oven doing the work.
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
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 Pan Fried Catfish
Equipment
- large cast iron skillet or Dutch oven
Ingredients
- 4 catfish fillets (about 3 to 4 ounces each)
- 1 cup yellow cornmeal
- 1 tablespoon seasoned salt (such as 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 the cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour the milk into a separate shallow dish. Heat the oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk and shake off any excess. Transfer the milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
- Repeat with the remaining fillets, placing each on a wire rack while you finish breading.
- Place the fish in the hot skillet and cook until golden brown on each side, about 5 to 7 minutes per side. The fish is done when it turns opaque and flakes easily with a fork. Work in batches if needed and wipe out the pan, adding fresh oil and butter as necessary.
- Drain the fish on paper towels. Season with additional salt and pepper while warm, if desired. Serve hot, garnished with chopped fresh parsley, tartar sauce, and a lemon wedge.
Notes
- Don’t crowd the pan. Fry in batches if needed to keep the oil temperature steady. Crowding leads to soggy fillets.
- Light coating wins. Shake off the excess milk and cornmeal each time you dredge so you have just a light, even coating on each piece.
- Soak optional. If your catfish has a strong fishy smell, soak the fillets in milk or buttermilk for 20 to 30 minutes before breading.
- Keep batches warm. Place finished fillets on a wire rack over a baking sheet in a 200°F oven for up to 30 minutes. Don’t cover with foil.
- Spice it up. Add a dash of cayenne to the cornmeal or a few drops of hot sauce to the milk for a little kick.
- Cooking for two. Cut all the ingredients in half. The rest of the instructions stay the same.
- Storage. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 to 15 minutes to keep the crust crispy.
Nutrition
Originally published in February, 2018, this post was updated in May, 2026.
Southern recipes are always a hit with my Southern man so I’m going to have to try this! Thanks Blair!
He’ll appreciate this one for sure! My husband was so happy when I served it recently. 🙂
I don’t think I’ve seen catfish in the grocery stores where I live. What would an alternative fish be? Snapper?
Hi, Caitlin! You might check in the frozen seafood section at your store — I find it there, too. If not, you can substitute with tilapia or flounder. The snapper would be fine, but it’s more like cod — meatier and thicker, so the cooking time will be different and you might get the crust a bit too dark while you wait for the inside to cook through. The snapper does have a mild taste, similar to the catfish, so from that standpoint it would be fine. You just want a thin, mild white fish. 🙂
Delicious! My husband and i had it last night and are still talking about it! The coating works great on shrimp too. Had that tonight. Excellent recipe. Thank you!
Thanks so much, Barbara! Great tip to use it on shrimp, too!
The recipe was very good…..easy and quick to make; fish was crispy on the outside and moist on the inside. My only problem is that it said it was 222 calories and when I plugged it into My Fitness Pal it came up as 541….pushed my daily calorie intake right over the edge 🙁
Tried this recipe for my pot luck. Catfish turned out very tender and was delicious. Catfish went very quickly.
Thanks, Cindy!
Didn’t have ant cornmeal so I used oatmeal ,still delicious, loved it????????
Awesome! I would never have thought to use the oatmeal, but I’m glad it worked for you! 🙂
Catfish is not “Seafood”. It is a freshwater fish.
There’s saltwater catfish as well. Used to catch em at Jeckyll Island down off the coast of Georgia.
Did you eat the saltwater catfish? We never did because they were too boney. When we moved to Oklahoma I couldn’t believe people actually ate catfish! It is now my favorite fish and this is my favorite receipe.
There are saltwater catfish as well. Used to catch em at Jeckyll Island down off the coast of Georgia.
Thanks for sharing! Yes, there are saltwater catfish, and seafood is often used to refer to any edible aquatic creature. No matter how you classify catfish, we hope you enjoy the recipe!
We are trying to fit more fish in our diet because it is so good for us. I love your idea of putting it on a hoagie roll and making a yummy sandwich. I will make this recipe for dinner tomorrow. It sounds delicious!
Wonderful! I hope you enjoy it, Mindy!
Hi, Blair
Thanks for the recipe, I will be sure to try it out with my kids this spring. I grew up near Charlottesville, so your post seemed quite relatable! We (my fishing-age kids and I) were wondering what recipes you would recommend for other white fish like Sunfish- I love trout almandine, but not sure how that would work with sunfish.. Would you happen to have any suggestions? Something other than breaded or fried? Thanks!
-Matthew
Hi, Matthew! We’ve caught little sunfish in the pond across the street from us, but I’ve honestly never cooked them. 🙂 I don’t have any other cooking suggestions besides the classic pan-fried version. Maybe you can bake it with butter and garlic like this simple tilapia? https://www.theseasonedmom.com/baked-tilapia/
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!
Perfect! Thanks, Jonathan! I’m so glad that you enjoyed it, and I appreciate you coming back here to let me know. 🙂
Good Morning Blair-
Thank you for featuring this recipe this week. I have filets in the freezer I’d forgotten about. Today’s a good day to make your recipe!
Thank you for sharing your talents & the beautiful photos of your area, Spring is here!
Have a wonderful week!
Yay! It’s one of my personal favorites, Kris. Hope you enjoy the fish, and have a great week ahead. I always love hearing from you on Sundays!
Wow! The catfish had me drooling, lol. Had it in some restaurant while on a vacation many years ago, and have never forgotten it.
Catfish isn’t available everywhere in our state. After seeing that luscious looking fish, I’m going to go on a hunt for some in the stores that have a fairly large selection of fish. If they don’t have it, (maybe it’s a seasonal thing in some areas?) I’ll be asking the person behind the counter a few questions. Wish me luck on this hunt.
Cornbread looks very tasty, & it’s so versatile because you can make either muffins or a cake with it. A great pair fot the family to have for sure!
Thank you so much for these Sunday blogs! It’s the first one that gets opened every Sunday.
Have a great week!
Sandra W.
Thank you, Sandra! I’m so honored that you catch up with us here each Sunday! I hope you can get your hands on some catfish — that’s one of my favorite meals. We don’t have access to much fish at all around here, but catfish is definitely a staple. 🙂 Take care, and have a great week ahead!
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.
Perfect! Thanks, Renee! I’m so glad that your first attempt was a success. Thank you for coming back here to leave a note and let me know. 🙂
Hi Blair,
Would you mind telling me what kind of skillet that is in the pics, the one with hammered finish.
Thanks
Gary
Hi, Gary! That’s the carbon steel round roaster made by Smithey Ironworks. Here’s the link: https://smithey.com/collections/carbon-steel/products/roundroaster
Cooking it now
Great, hope you enjoy!
Simply delicious!!
Thanks, Harriet!
A nice quick recipe for Catfish. Fillets came out perfect and delicious. Substituted almond milk since I did not have milk, I also subbed a fish fry batter mix that was seasoned already since I did not have any corn meal. Served with white rice, broccoli and I used some tobasco sauce on the fillets. Your recipe is very adaptable when your short ingredients. The catfish I used was caught at our local lake (Folsom Lake) and whether its deep fried in beer batter or sautéed, it always tastes delicious. And I don’t need to remember this recipe since it is so simple yet delicious.
After reading some of the reviews i see some cannot find catfish at their local markets. I have an answer to that, go out and catch your own! There are catfish in every state just about. Go to Youtube and type in one of your local lakes and put in “catfish fishing” and the lake name, and you should be able to find the info you need to catch your own catfish fresh out of the lake. Good luck!
We’re so glad you were able to make the recipe work for you and enjoyed your fish! Thank you for sharing.
sounds good I will try it
We hope you enjoy it, Danny!
Blair,
Greetings from Afton Mountain in the Virginia Blue Ridge Mountains! I feel like I already know you, or at least that I should! We had dinner with your Southern Fried Catfish recipe this evening and my friend just fell all over herself about how wonderful it was. And I was pleased equally as well.
It was her first time cooking fish ever. She was altogether unsure it would come out edible when we started, but she really was in the mood for fish in a big way tonight. So I searched Google for a “quick simple recipe” and yours popped up first on my search results.
Thank you so much for providing such an amazing recipe!
I hope you have a blessed weekend.
Sincerely,
howard
Hi, Howard! I’m so happy to hear that the catfish was a success. Thank you for such a kind note!
My parents live in Nelson County, not far from Afton Mountain. We’re definitely all neighbors! 🙂 Have a great weekend!
Delicious
Thank you, Payton!