Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving: Varies depending on number of fillets
Notes: Skip the trip to Cracker Barrel, this homemade recipe is the best!
- Catfish fillets – The star of the dish, provides a tender and flaky texture.
- Wet dredging mixture:
- Hot sauce (we recommend Crystal)
3. Dry dredging mixture:
- Fine cornmeal
- Cayenne pepper
- Garlic powder
4. Oil – For frying.
- Prep dredging stations:
In a shallow bowl, whisk together buttermilk and hot sauce. In a separate shallow bowl, combine the dry ingredients.
- Prep the catfish fillets:
Season the catfish fillets with salt and pepper. Dredge each fillet first in the buttermilk mixture, then coat thoroughly in the cornmeal mixture.
- Fry the catfish:
Heat about 1/2 inch oil in a cast iron or electric skillet to 350°F. Fry the catfish fillets for 2-3 minutes per side or until they achieve a golden brown color. Remove and place on a wire rack or a paper towel-lined plate to drain excess oil.
- Dressings: Serve fried catfish with lemon wedges and your choice of dipping sauce. Tartar Sauce and Remoulade Sauce are traditional favorites.
- Side dishes: Pair the catfish with Cheese Grits for a classic southern combo. Other excellent side options include Coleslaw, Macaroni Salad, Steak Fries, Fried Green Tomatoes, and Southern Squash Casserole.
- Allow any leftover fried catfish to cool down before transferring them to an airtight container.
- Refrigerate for up to 1-2 days.
- To reheat, use an oven preheated to 375°F and warm the catfish on a wire rack set over a baking sheet until they are heated through.
Enjoy your mouthwatering Southern Fried Catfish and transport your taste buds straight to the heart of the American South!