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5 from 17 votes

Southern Pan Fried Catfish

A quick and easy Southern fried catfish recipe with a crispy yellow cornmeal coating. Ready in just 20 minutes with simple pantry staples, this pan-fried classic is perfect for a weeknight fish fry.
Course Dinner
Cuisine Southern
Keyword catfish recipes, fried catfish, how to fry 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

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

Video

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

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