This fried catfish recipe is crispy on the outside, tender on the inside, and soaked in a buttermilk marinade that keeps every bite flavorful and mild. It's a classic Southern-style fish fry recipe that's simple, reliable, and always a crowd-pleaser. Fried Catfish
A No-Fuss Fish Fry That Always Delivers
This is the kind of fried catfish recipe people come back to again and again. The buttermilk marinade softens the fish and tames any strong flavor, while the cornmeal coating fries up golden and crisp without being heavy or greasy. It's perfect for backyard fish fries, Friday night dinners, or anytime you're craving real comfort food done right.
FAQs
The buttermilk tenderizes the fish, adds flavor, and helps remove any muddy or fishy taste. The addition of mayonnaise and pickle juice creates a thicker marinade that helps the breading stick beautifully.
Keep the oil between 350°F and 365°F. Too cool and the fish absorbs oil. Too hot and the coating can burn before the fish cooks through.
This usually happens if the fish is too wet or if it goes straight from dredging into the oil. Letting the breaded fillets rest for 10 to 15 minutes helps the coating set so it stays put while frying.
Yes. Nuggets work great and cook faster. Expect about 4 to 6 minutes of total frying time.
A wire rack is best because it allows air to circulate and prevents soggy bottoms. Paper towels work in a pinch but can trap steam.
Ingredients
- Catfish fillets. Fresh catfish works great, but properly thawed frozen fillets fry up beautifully too.
- Buttermilk. Soaking the catfish in buttermilk helps mellow any strong flavor and keeps the fish tender and mild.
- Mayonnaise. Mixing mayo into the marinade thickens it just enough to cling to the catfish and helps the coating stick better.
- Dill pickle juice. A splash of pickle juice adds tang and helps tone down any "fishy" taste.
- Fine-ground yellow cornmeal. Fine cornmeal gives you that classic crunchy crust without tasting gritty.
- All-purpose flour. A little flour helps the cornmeal coating bind and brown evenly.
- Old Bay seasoning. Old Bay brings a savory, slightly peppery flavor that's perfect for fish without overpowering it.
- Seasoned salt. This adds that old-fashioned, well-rounded flavor that makes the crust taste like it came from a true fish fry.
- Black pepper. Pepper adds a gentle bite, and you can adjust it up or down depending on how much heat you like.
- Oil for frying. Use a neutral high-heat oil so the fish fries crisp and golden without burning.
Instructions
Whisk the buttermilk, mayonnaise, and pickle juice together in a large bowl until smooth.
Add the catfish fillets and turn to coat evenly. Cover and refrigerate for at least 2 hours and up to 8 hours.
In a shallow dish, mix the cornmeal, flour, Old Bay seasoning, seasoned salt, and black pepper until evenly combined.
Heat oil in a large heavy skillet to about 350°F, filling the pan to roughly 1½ inches deep.
Remove the catfish from the marinade and let excess liquid drip off. Dredge each fillet in the cornmeal mixture, pressing gently so the coating sticks. Place the breaded fillets on a platter and let them rest for 10 to 15 minutes.
Fry the catfish in batches, turning once, until golden brown and cooked through. Each side should take about 3 to 4 minutes. The internal temperature should reach 145°F.
Transfer the fried catfish to a wire rack set over a sheet pan to drain.
Tips
- Letting the breaded fish rest before frying makes a big difference in keeping the coating intact.
- Maintain oil temperature between batches for the crispiest results.
- Do not overcrowd the skillet or the fish will steam instead of fry.
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Recipe
Fried Catfish Recipe
Video
Ingredients
- 2 pounds catfish fillets thawed
- 2 cups whole buttermilk
- ¼ cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 ½ cups fine-ground yellow cornmeal
- ½ cup all-purpose flour
- 3 teaspoons Old Bay Seasoning
- 2 teaspoons seasoned salt I used Morton's
- 1 teaspoon ground black pepper
- Oil for Frying vegetable, canola, or peanut oil
Instructions
- In a large bowl, whisk together the buttermilk, mayonnaise, and dill pickle juice until smooth and well combined.
- Add the catfish fillets to the buttermilk marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 8 hours for more flavor.
- In a shallow dish or bowl, combine the cornmeal, flour, Old Bay seasoning, seasoned salt, and black pepper. Mix well so the spices are evenly distributed throughout the mixture.
- Pour oil into a large, heavy skillet to a depth of about 1 ½ inches. Heat the oil over medium-high heat until it reaches 350 F. The oil should immediately sizzle when a pinch of the breading is dropped in.
- Remove the catfish from the marinade and transfer it to a strainer, letting the excess liquid drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure the coating adheres well. Add each breaded fillet to a large plate or platter to rest for 10-15 minutes.
- Carefully place the coated fillets into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork. The internal temperature of the catfish should be 145 F when measured at the thickest part of the fillet.
- Transfer the fried catfish to a sheet pan with a wire rack to drain.
Notes
- Letting the breaded fish rest before frying makes a big difference in keeping the coating intact.
- Maintain oil temperature between batches for the crispiest results.
- Do not overcrowd the skillet or the fish will steam instead of fry.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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