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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