Fried Catfish

This is the perfect crispy, crunchy Fried Catfish with a ton of flavor! This southern favorite comes together quickly with minimal ingredients!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 19

Servings servings

Calories 232kcal

Preheat a deep fryer or a large pot with 4 inches of vegetable oil up the sides to 350°F.
Pat 2 pounds catfish filets with paper towels and set them aside.
In a small bowl, stir together 2 teaspoons Old Bay seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1 teaspoon black pepper. Season the fish on both sides with the spice mix (you'll use any leftover spices in the next step.)
In a large shallow bowl, stir together 1 cup all-purpose flour, 1/2 cup yellow cornmeal and the leftover spice mix.
In another large shallow bowl, whisk together 2 large eggs, 1/2 cup buttermilk and 1 Tablespoon hot sauce.
One at a time, dip a fish fillet into the flour mixture and coat the fish in the mixture. Shake off any excess.
Dip the fish fillet into the egg mixture until coated and let any excess drip off.
Dip the fish fillet back into the flour mixture and coat it well. Shake off any excess and place it on a sheet tray. Repeat with the remaining fish fillets.
When ready to fry, gently add one fish fillet at a time to the fryer and fry for about 3-4 minutes until golden brown and cooked through. Flip the fillet if needed.
Place the fried fish fillets on a paper towel-lined plate to soak up any excess oil, and then place them on a sheet tray with a wire rack on top. This will help keep the fish crispy.
Repeat with the remaining fish fillets and serve with lemon wedges and tartar sauce.

Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Catfish can burn in the fryer easily, so don't walk away from the fryer.
If you find that the breading isn't sticking to your filets, it's most often because you didn't properly dry them off. Don't skip this!
Seasoning the fish first really brings a yummy flavor, don't skip this either.
You can use whatever frying oil you have on hand, as long as it has a high smoke point. I like peanut oil, but other high smoke point oil will work just fine.
You can use this recipe to bread and fry other fish as well.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer.
You can freeze leftovers, if stored properly, for up to 3 months.