Fried Catfish Recipe
This fried catfish recipe uses a buttermilk marinade and cornmeal coating to create crispy, golden fish that’s tender inside and full of classic Southern flavor.
Servings: 5 people
Calories: 543kcal
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.
Video
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
Serving: 1serving | Calories: 543kcal | Carbohydrates: 51g | Protein: 39g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1271mg | Potassium: 962mg | Fiber: 5g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg
