Southern Fried Catfish Recipe

Southern Fried Catfish Recipe

One of the greatest joys of living in Louisiana is access to the freshest seafood. One being, catfish. We love some fried catfish! I like to keep the steps simple and let my homemade, seasoned batter mix do all of the talking!

When it comes to catfish, the fresher the better! I love to fry mine whole. I don’t mine a little softness to get that nice flaky filet. But, my family loves it thin and extra crispy! So, I slice a few pieces length wise and fry theirs a little bit longer.

It’s important NOT to over salt your cornmeal seasoning. It’s easily done. Be sure to taste the seasoning, so that you know how far to go. I always add a pinch of dried crab boil for an extra kick of flavor and spice. But, of course, that’s optional.

I don’t use any buttermilk or eggs. I leave that for chicken. I like to keep the coating nice and light. This way the filets aren’t weighed down during the frying. You’ll just the perfect crunchy without all of that thick batter.

I can NOT eat fried catfish without potato salad and a good bread roll! Throw in a super icy Pepsi and i’m in fish heaven! What do you like to serve with your fried fish?

Happy Frying,

B. Coop

Southern Fried Catfish
Serves 4
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 2 lbs fresh catfish filets
  2. 1 1/2 cups yellow cornmeal
  3. 1 tsp all-purpose flour
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp Accent
  7. 2 tsp Creole seasoning or seasoned salt
  8. 1/2 tsp lemon pepper
  9. 1/2 tsp dry crab boil (optional)
  10. canola oil for frying
  1. In a shallow dish, cornmeal, flour, and all listed spices and seasonings.
  2. Mix well.
  3. Heat oil in a deep fryer or cast iron skillet to about 350 degrees F
  4. Dredge each fish filet in the cornmeal mixture and shake off the excess.
  5. Fry the catfish for 3-5 mins per side (or total if deep frying) or until it's as crispy as desired
  6. Drain on paper towels
  7. Enjoy!
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