Not just any fried catfish, but the fried catfish. Crispy, golden, perfectly seasoned…this is the kind of catfish that makes you wanna slap your mama (but don’t actually do that, okay?). This recipe is stupid simple, but it tastes like you spent hours slaving over a hot stove. It’s Southern comfort food at its finest, and trust me, once you try it, you’ll be hooked.

My husband, bless his heart, is a picky eater. Like, chicken-nuggets-and-mac-n-cheese picky. But even he goes nuts for this catfish! I remember the first time I made it for him, he practically inhaled the entire plate. He even asked for seconds, which is a HUGE deal. Now, it’s a regular request in our house, and I’m not complaining! Last week, I accidentally bought tilapia instead of catfish (don’t judge me, I was tired!), and he knew the difference instantly. That’s how good this recipe is, folks.

Why You’ll Love This Easy Fried Catfish Recipe

It’s faster than ordering takeout. Seriously.
The crispy coating is ridiculously addictive.
It’s perfect for a weeknight dinner or a weekend feast.
It’s a total crowd-pleaser. Even your picky Uncle Jerry will love it.
You probably already have most of the ingredients in your pantry. (Bonus!)

How to Make It

Alright, so first things first, you gotta get your catfish fillets. Pat them dry with some paper towels – this is KEY for getting that super crispy crust, okay? No soggy fish allowed!

Next, in a bowl, whisk together your cornmeal, flour, and all those glorious spices. Don’t be shy with the seasoning! I like to add a little extra garlic powder because…well, garlic makes everything better, right?

In another bowl, whisk up your egg with a splash of milk or buttermilk if you’re feeling fancy. Honestly, I usually just use milk because I never have buttermilk on hand.

Now for the fun part! Dredge each catfish fillet in the egg mixture, then coat it completely in the cornmeal mixture. Make sure you get every nook and cranny!

Heat up your oil in a large skillet over medium-high heat. You want the oil nice and hot, but not smoking. Nobody wants burnt catfish!

Carefully place the catfish fillets in the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes per side, until they’re golden brown and crispy.

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Remove the catfish from the skillet and place them on a wire rack to drain off any excess oil. This is important! Don’t just put them on a plate covered with paper towels – they’ll get soggy. Nobody likes soggy catfish.

Serve immediately and prepare for your taste buds to do a happy dance!

Ingredient Notes

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Catfish Fillets: Obviously, you need catfish. But if you can’t find it, tilapia or even cod will work in a pinch. Just don’t tell my Southern grandma I said that.
Cornmeal: This is the secret to that crispy coating. Don’t skip it! I prefer yellow cornmeal, but white works too.
All-Purpose Flour: Helps the cornmeal stick to the fish. You can use gluten-free flour if you need to. I’ve done it, it’s fine.
Spices (Salt, Pepper, Garlic Powder, Paprika, Cayenne Pepper): Don’t be afraid to get creative here! Add a little onion powder, chili powder, or even some Old Bay seasoning if you’re feeling adventurous. I one time used a random Cajun spice blend from the back of my spice rack and it was AMAZING.
Egg: Helps the coating adhere to the fish. You can use a flax egg if you’re vegan, but I haven’t tried it myself.
Milk: Adds moisture to the egg mixture. Buttermilk is even better, but milk works just fine.
Oil: For frying! Vegetable oil, canola oil, or peanut oil all work well. Just make sure it has a high smoke point.

Recipe Steps:

Dry catfish fillets with paper towels.
Whisk together cornmeal, flour, and spices in a bowl.
Whisk egg and milk in a separate bowl.
Dredge each fillet in the egg mixture.
Coat each fillet in the cornmeal mixture.
Heat oil in a large skillet over medium-high heat.
Fry catfish for 3-4 minutes per side until golden brown.
Remove and drain on a wire rack.
Serve immediately.

What to Serve It With

Okay, so fried catfish is amazing on its own, but it’s even better with some classic Southern sides. Think coleslaw, hushpuppies, mac and cheese, or even just some good ol’ mashed potatoes. And don’t forget the tartar sauce! Or, you know, a squirt of lemon if you’re feeling healthy-ish. I love throwing mine on a toasted bun with some shredded lettuce and a drizzle of spicy mayo for a catfish po’boy situation. YUM.

Tips & Mistakes

Don’t overcrowd the pan! This will lower the oil temperature and result in soggy catfish. Nobody wants that. Fry in batches if you need to.
Make sure the oil is hot enough. If the oil isn’t hot enough, the catfish will absorb too much oil and be greasy. Aim for around 350-375°F. I don’t own a thermometer so I just kinda…guess. Usually works out!
Don’t overcook the catfish! It will become dry and tough. Nobody wants dry, tough catfish.
Use a wire rack to drain the catfish. This will keep it crispy. I used paper towels once and it was a sad, sad day.
Taste the cornmeal mixture before you start dredging. Make sure it’s seasoned to your liking. I sometimes add a pinch of sugar for a little sweetness.

Storage Tips

Okay, so if you have any leftover fried catfish (which is a big IF, let’s be honest), you can store it in an airtight container in the fridge for up to 3 days. But be warned – it won’t be as crispy as it was fresh. You can reheat it in the oven or in a skillet, but it’s never quite the same. Honestly, sometimes I just eat it cold straight from the fridge. Don’t judge me! And sometimes I eat it for breakfast. No shame in my game.

Variations and Substitutions

Gluten-free: Use gluten-free flour and cornmeal. Easy peasy.
Spicy: Add more cayenne pepper or a dash of hot sauce to the cornmeal mixture. I’ve been known to throw in some crushed red pepper flakes too.
Herby: Add some dried herbs like thyme, oregano, or rosemary to the cornmeal mixture.
Baked: If you’re trying to be healthy, you can bake the catfish instead of frying it. Just coat it with cooking spray and bake at 400°F for about 20 minutes, or until golden brown. It won’t be as crispy, but it’s still pretty darn good. One time I tried to bake it without the cooking spray and it just stuck to the pan and was a DISASTER. Don’t do that.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the flour for a gluten-free blend, and make sure your cornmeal is gluten-free too. Some aren’t, weirdly. Still tastes bomb.

Can I use frozen catfish?

You can, but make sure you thaw it completely and pat it dry really well. Frozen fish tends to be a little wetter. Still doable though!

What kind of oil is best for frying?

Vegetable oil, canola oil, or peanut oil are all good choices. Just make sure it has a high smoke point. I’ve even used olive oil in a pinch (light olive oil, not extra virgin!).

Can I make this ahead of time?

You can prep the cornmeal mixture and the egg mixture ahead of time, but I wouldn’t dredge the catfish until you’re ready to fry it. Otherwise, it’ll get soggy.

What if I don’t have all the spices?

Don’t sweat it! Just use what you have. Salt, pepper, and garlic powder are the essentials, but you can get creative with whatever else you have on hand. I’ve skipped the paprika before and it was still delicious.

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Easy Fried Catfish Recipe