Southern Fried Catfish Recipe
Last Updated on February 11, 2026 by Barbara
This Southern Fried Catfish Recipe is my go to recipe when deep frying fish because it is so delicious and so easy to make. Fried fish, in particular fried catfish, has become a soul food staple. Served with hush puppies, hot sauce and lemon wedges. It’s great for a traditional Friday fish fry or any night of the week when you’re craving seafood.
The key to great tasting Southern Fried Catfish is using fresh catfish filets, generously seasoning your fish and assuring the oil temperature is maintained. Today I will share with you my step by step recipe for making mouthwatering Southern Catfish.
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Table of contents
Ingredients for Southern Fried Catfish
Ingredients for this Catfish Recipe:
- Fresh Catfish: Provides a tender, flaky texture that perfectly absorbs the seasoned coating.
- Cornmeal: Adds a crunchy, golden crust, giving the catfish its authentic Southern crispness.
- All-Purpose Flour: Helps bind the seasonings and cornmeal, creating a uniform, crispy coating.
- Eggs: Act as a binding agent to help the coating adhere firmly to the fish.
- Garlic Powder: Enhances flavor depth with a subtle, savory richness.
- Onion Powder: Adds mild sweetness and a hint of aromatic onion flavor.
- Paprika: Contributes a mild smokiness and vibrant color to the golden crust.
- Salt: Elevates the natural flavor of the catfish and balances all seasonings.
- Black Pepper: Provides gentle heat and complements the overall flavor profile.
- Canola Oil: Ideal for frying due to its neutral taste and high smoke point, ensuring a crispy, non-greasy result.
Substitutions
This recipe can also used with a number of different types of fish. Feel free to swap out the catfish for fish such as tilapia, whitening or red snapper. If you don’t have canola oil, vegetable oil or peanut oil are great alternatives. Don’t be shy about adding seasonings you like. For a little kick, adding cayenne pepper could be just what you need.
What You Will Need
Watch Me Make Southern Fried Catfish (Video Tutorial)
How to Make Southern Fried Catfish
Step 1: Combine Your Seasonings
In a small bowl whisk together the garlic powder, onion powder, paprika, salt and black pepper until well combined then set your mixture aside.
Step 2: Season the Fish and Prepare the Batter
Make sure your catfish has been cleaned and dried. Generously season your catfish on both sides with the seasoning mixture.
Step 3: Making the Seasoned Coating
In a different bowl, whisk together the cornmeal, flour and the remainder of the seasoning mixture.
Step 4: Batter and Fry Your Catfish
Lightly beat your eggs then dredge the fish in the egg wash then the seasoned cornmeal mixture and place it on a wire rack. Using a cast iron skillet, deep fryer or dutch oven, preheat your oil to 350 degrees.
Step 5: Frying the Catfish
Fry the catfish in batches for 7 to 8 minutes. Remove the fish from the pan then place them on a paper towel lined plate or baking sheet to remove the excess oil from your filets.
Here are some tips for making the best Southern fried catfish:
- Use fresh fillets. Frozen fillets can be used, but they will not be as moist or flavorful.
- It’s all in the seasoning. Make sure to use seasonings that are fresh and high quality. You can never go wrong with these: garlic powder, onion powder, paprika, black pepper and salt.
- Don’t overcrowd the pan. When frying your fish, it is important to not overcrowd the pan. This will allow the catfish to cooking evenly and will help to limit oil splatter.
- Fry the fish until golden brown and cooked through. The fish is done cooking when it flakes easily with a fork.
- Drain the fish on paper towels. This will help to remove any excess oil and will keep the fish crispy.
What to Eat With Fried Catfish
Fried Catfish is great with so many side dishes. Some classic soul food sides to pair with your fish include collard greens, mac & cheese, fried cabbage and cornbread. If you want a lighter meal you can opt for potato salad, garden salad or coleslaw. Top your fish with hot sauce and/or tartar sauce and get ready to enjoy a satisfying soulful meal.
Storing Leftover Catfish
To store leftovers, let the fish cool completely, then place it in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Keep it in the refrigerator and use within 3 days for the best quality. For longer storage, you can freeze the catfish by placing it in a freezer-safe bag or container, just be sure to label it with the date. When ready to eat, thaw overnight in the fridge before reheating.
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Ingredients
- 2 lbs catfish fillets
- 1 cup cornmeal
- ¼ cup all-purpose flour
- 2 eggs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- Canola oil (for frying)
Method
- In a small bowl, combine garlic powder, salt, black pepper, onion powder, and paprika. Mix until thoroughly combined.
- Generously season both sides of your cleaned and dried catfish fillets with about half of the seasoning mixture.
- In another bowl, combine the remaining seasoning mixture with cornmeal and all-purpose flour. Whisk together until well blended.
- In a separate bowl, whisk eggs to create an egg wash.
- Dredge each seasoned catfish fillet first in the egg wash, then in the seasoned flour-cornmeal mixture, coating evenly on all sides. Place the coated fillets on a wire rack.
- Add enough canola oil to cover the bottom of your cast iron skillet. Heat oil over medium heat until it reaches frying temperature.
- Carefully place catfish fillets into the hot oil and fry for approximately 8 minutes, or until golden brown, turning occasionally to ensure even cooking.
- Once golden and crispy, remove the catfish fillets from the skillet and place them on a wire rack or paper towels to drain excess oil.
