Crispy Fried Fish
Golden, crispy fried catfish with that perfect cornmeal crunch 😮🔥🐟
Seasoned right, fried golden, and flaky on the inside—this is REAL Southern cooking!
🛒 Ingredients:
Fish:
2 lbs catfish fillets
Cold water (for rinsing)
1 cup buttermilk
Seasoning:
1 tbsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp cayenne (optional heat)
Coating:
1 cup yellow cornmeal
1/2 cup all-purpose flour
Frying:
Vegetable oil (enough for deep frying)
👩🍳 FULL STEP-BY-STEP INSTRUCTIONS (NO STEPS MISSED)
🔪 Step 1: Prep the Fish
Rinse catfish fillets under cold water
Pat completely dry with paper towels
Check for any bones and remove if needed
Place fillets in a shallow dish
🥛 Step 2: Soak for Flavor
Pour buttermilk over fish
Make sure all pieces are coated
Let soak for 20–30 minutes
(removes any fishy taste and tenderizes)
🧂 Step 3: Season the Fish
Remove fish from buttermilk (don’t wipe it off)
Sprinkle seasoning evenly on both sides
Lightly press seasoning into the fish
🌽 Step 4: Prepare the Coating
1In a bowl, mix:
Cornmeal
Flour
Add a pinch of seasoning into coating mix
Stir until evenly combined
🔥 Step 5: Heat the Oil
Pour oil into deep skillet or pot
Heat to 350°F
(or until a pinch of coating sizzles immediately)
🍤 Step 6: Coat the Fish
Take each fillet and place in cornmeal mixture
Press coating firmly onto fish
Flip and coat other side
Shake off excess
Set aside on plate
🍳 Step 7: Fry the Catfish
Carefully place fish into hot oil
Fry in batches (don’t overcrowd pan)
Cook for 3–5 minutes per side
Flip once golden brown
✅ Step 8: Check for Doneness
Outside = crispy, golden
Inside = flaky, white, tender
🧻 Step 9: Drain Properly
Remove fish from oil
Place on wire rack (BEST) or paper towels
Let excess oil drip off
⏸️ Step 10: Rest & Serve
Let fish rest for 2–3 minutes
Serve hot with:
Hot sauce 🔥
Lemon wedges 🍋
Tartar sauce
💡 Pro Tip (CRISPY SECRET 🔥):
Add a little cornstarch to your coating mix for EXTRA crunch!
#GoodOlHomeCooking #ComfortFood #SouthernCooking #friedfish
I’ve found that the secret to consistently crispy fried fish lies not just in the choice of coating but also in the preparation and frying technique. After soaking the catfish fillets in buttermilk, which tenderizes the fish and softens any strong odor, the seasoned cornmeal and flour mixture really seals in the flavor and crunch. One trick I've added to this recipe is incorporating a bit of cornstarch into the coating—it helps absorb moisture and creates an even crispier crust. When frying, maintaining the oil temperature around 350°F is critical. If it’s too low, the fish soaks up excess oil and becomes greasy rather than crispy. If the temperature is too high, the coating burns before the fish cooks through. Using a deep skillet or heavy pot with enough oil to submerge the fillets ensures even cooking. I usually fry in small batches to avoid overcrowding, which can drop the oil temperature and compromise the crunch. After frying, I prefer to drain the catfish on a wire rack over paper towels. This allows excess oil to drip off without the fish sitting directly in the oil and becoming soggy. Resting the fish for a couple of minutes before serving also helps the coating crisp up further. For serving, traditional Southern sides like coleslaw, hush puppies, or cornbread complement the crispy fried catfish perfectly. The addition of fresh lemon wedges and hot sauce adds a bright, tangy contrast to the richness of the fried fish. Tartar sauce is always a classic dip choice too. Overall, this recipe delivers that classic Southern comfort food experience—crispy on the outside, tender on the inside, and bursting with flavor from the perfectly balanced seasoning blend. It’s a great dish to serve for family dinners or to impress guests with a taste of Southern hospitality.