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5 from 17 votes

Southern Fried Catfish

A quick and easy fried catfish recipe with a crispy cornmeal coating -- ready in 20 minutes for a flavorful Southern meal.
Course Dinner
Cuisine Southern
Keyword catfish recipes, fried catfish, pan fried catfish, simple fried catfish recipe, southern fried catfish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 222kcal
Author Blair Lonergan

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.
    Fried catfish ingredients on a white table.
  • 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.
    Process shot showing how to dredge catfish fillets in cornmeal.
  • Repeat with the remaining fillets.
    Breaded catfish fillets on a wire rack before frying.
  • 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.
    Process shot showing how to fry catfish in a cast iron skillet.
  • 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.
    Horizontal overhead image of an oval platter full of the best Southern fried catfish recipe.

Video

Notes

    • 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.
    • 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.
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Nutrition

Serving: 1(4 ounce) fillet | Calories: 222kcal | Carbohydrates: 5.9g | Protein: 14.7g | Fat: 15.8g | Saturated Fat: 4.1g | Cholesterol: 36.7mg | Sodium: 659.3mg | Fiber: 0.6g | Sugar: 0.1g