For this Southern fried catfish recipe, look for firm, moist catfish fillets from a reputable seafood counter. Soaking the fish in buttermilk helps to tenderize it and gives the cornmeal an even coating to cling to. We’ve suggested letting it sit in the fridge for 10 minutes in the recipe above, but the fish can be refrigerated for longer as needed.
Monitor the temperature of the oil throughout. If it’s too cool, the crust of the fish will turn greasy, whereas too hot and the outside can burn before the fish has had time to cook. Use a clip-on or instant-read thermometer for the easiest way to check the oil.
Frying in batches prevents the temperature of the oil from dropping dramatically. Return the oil to 325°F between batches to help create an ideally crisp exterior and soft, flaky fish inside. Don’t cover the fish while it’s resting, as any trapped steam can cause the cornmeal to turn soggy.
Why a Cornmeal Crust Works
The cornmeal-based coating gives this dish its signature crunch, and you will need to press the coating firmly onto the outside of the fish so it forms an even crust. Allow the coated fish to rest briefly while the oil heats to encourage the coating to adhere during frying.
Unlike a flour coating, cornmeal retains its texture when exposed to hot oil. The slightly sweet flavor of the corn also complements the mild fish without dominating the overall taste profile of the dish.
Cornmeal provides a good base for seasonings such as salt, black pepper, paprika, and cayenne pepper. The cornmeal crust also helps to retain moisture inside the fillet while the exterior turns crisp.
Traditional Sides (Hush Puppies, Coleslaw)
Fried catfish is commonly plated with hush puppies, small balls of cornmeal batter that are deep-fried until golden. The sweet flavor of the cornmeal complements the salty fried catfish. Hush puppies are also a practical way to use up ingredients while creating a cohesive meal. The batter is traditionally made using cornmeal, onion, egg, and milk or buttermilk, but variations can be made with scallions or herbs.
Coleslaw is a cooling pairing for crispy Southern fried catfish. It adds a touch of freshness and acidity to the plate that cuts through the richness of the fried fish. Southern versions can be made with mayonnaise, for creaminess, or a vinegar-based dressing for sharper flavors.
Other classic accompaniments include fries, collard greens, and potato salad. Southern fried catfish is a classic example of Southern comfort food, and if you’re interested in exploring more culinary traditions from the region take a look at our detailed article exploring the differences between Cajun and Creole cooking in the South.
