americansoutherncatfishfriedpescatarianbeginnercornmealweeknight

Southern Fried Catfish

Name: Southern Fried Catfish
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 300 g catfish fillets; 120 ml buttermilk; 10 ml hot sauce; 4 g fine salt; 70 g fine yellow cornmeal; 40 g plain flour; 2 g cayenne pepper; 2 g paprika; 2 g garlic powder; 1 g black pepper; 3 g fine salt; 180 g green cabbage, finely shredded; 60 g carrot, grated; 40 g mayonnaise; 10 ml apple cider vinegar; 4 g sugar; 1 g black pepper; 2 g fine salt; 500 ml neutral oil for frying; 10 ml hot sauce; 2 wedges lemon wedges

Southern Fried Catfish is crisp on the outside, tender and flaky within, with a seasoned cornmeal crust that stays audibly crunchy. Paired with a cool, tangy slaw and a dash of hot sauce, it delivers the classic balance of richness, spice, and freshness.

30 min

2 servings

739 kcal

American

Ingredients

Catfish and soak

300 gcatfish fillets
120 mlbuttermilk
10 mlhot sauce
4 gfine salt

Cornmeal coating

70 gfine yellow cornmeal
40 gplain flour
2 gcayenne pepper
2 gpaprika
2 ggarlic powder
1 gblack pepper
3 gfine salt

Slaw

180 ggreen cabbage, finely shredded
60 gcarrot, grated
40 gmayonnaise
10 mlapple cider vinegar
4 gsugar
1 gblack pepper
2 gfine salt

For frying and serving

500 mlneutral oil for frying
10 mlhot sauce
2 wedgeslemon wedges

Instructions

1
Pat the catfish fillets dry, then cut into 4 even pieces if large. In a shallow dish, stir together the buttermilk, hot sauce, and salt. Add the catfish and turn to coat. Let it soak while you prepare the slaw and coating; this quick soak seasons the fish and helps the crust stick.
2
Make the slaw: in a bowl, combine the cabbage and carrot. In a small bowl, mix the mayonnaise, apple cider vinegar, sugar, black pepper, and salt until smooth, then toss with the vegetables. Set aside for a few minutes so the cabbage softens slightly.
3
In a second shallow dish, mix the cornmeal, flour, cayenne pepper, paprika, garlic powder, black pepper, and salt thoroughly. A well-mixed coating gives even color and seasoning in every bite.
4
Pour the oil into a deep, heavy frying pan or saucepan to a depth of about 2-3 cm and heat to 175-180 C. If you do not have a thermometer, a pinch of coating should sizzle immediately but not burn. Lift the catfish from the buttermilk, let excess drip off, then press each piece firmly in the cornmeal coating until fully covered.
5
Fry the catfish in 2 batches for 3-4 minutes per side, turning once, until deep golden and crisp. Do not crowd the pan or the crust will steam instead of fry. The fish is done when it flakes easily and the centre is opaque. Drain on a rack or paper towel for 1-2 minutes.
6
Serve the fried catfish immediately with the slaw, extra hot sauce, and lemon wedges. A squeeze of lemon brightens the rich crust.

Nutrition per serving

739 kcal

Calories

33g

Protein

39g

Carbs

47g

Fat

Fiber

Notes

•For the crispest coating, dredge the fish just before frying rather than letting it sit in the coating.
•If your catfish fillets are very thin, reduce frying time slightly to avoid overcooking.
•Peanut oil, sunflower oil, or rapeseed oil all work well for frying because of their high smoke point.
•Serve with pickles, sliced white bread, or simple roasted potatoes for a fuller Southern-style plate.

Background

Fried catfish is a staple across the American South, especially in Mississippi, Alabama, and Louisiana, where catfish farming and fish fries became deeply woven into local food culture. Cornmeal coating is traditional, giving the fish its distinctive crunchy crust and rustic flavor. It is often served with slaw, hushpuppies, and hot sauce at casual gatherings and family meals.

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