Pan-fried catfish is one of those down-to-earth dishes that feels just right after a long day. This recipe keeps things really simple with a crispy cornmeal crust and tender fish inside. It’s a quick way to put together a homey meal that doesn’t need much fuss.
The Story Behind This Recipe
Growing up in the South, catfish was often on the dinner table, especially when it was caught fresh from a nearby lake or river. There’s something about the crispy cornmeal coating paired with a squeeze of lemon that brings back those easy family meals.
When I make this at home, I like to keep the breading straightforward—just some cornmeal, a little flour, and a few spices. It’s quick to mix and gives the fish a nice crunch without any complicated steps. Cooking it in a cast iron skillet really helps the crust get golden and crispy.
I usually serve it with simple sides like coleslaw or a green salad to keep things light but satisfying. And if you want to add a little extra Southern flair, a drizzle of hot sauce or a dab of tartar sauce never hurts.
It’s a dish that’s approachable enough for a weeknight but feels like a treat when you have a bit more time. Plus, it’s easy to adjust based on what you have on hand or your personal spice preferences.
Cuisine: Southern American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 4 catfish fillets (about 6 ounces each)
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil for frying
- Lemon wedges, for serving
Instructions
- Step 1. Rinse the catfish fillets and pat them dry with paper towels.
- Step 2. In a shallow bowl, whisk together the buttermilk with a pinch of salt and pepper.
- Step 3. In a separate shallow dish, combine the cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne pepper if using.
- Step 4. Dip each fillet into the buttermilk, letting any excess drip off, then dredge in the cornmeal mixture, pressing lightly to coat evenly.
- Step 5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering but not smoking.
- Step 6. Carefully place fillets in the hot oil and cook for about 3-4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
- Step 7. Transfer the cooked catfish to a paper towel-lined plate to drain any excess oil.
- Step 8. Serve warm with lemon wedges and your choice of sides.
Tips for Success
- Use a cast-iron skillet if you have one to get the best crust and even cooking.
- Don’t overcrowd the pan; cook fillets in batches if needed to keep the oil temperature steady.
- Make sure the oil is hot enough before frying—too cool and the fish will absorb oil and get soggy.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Variations & Substitutions
- Swap catfish for tilapia or cod if preferred; cooking times might vary slightly based on thickness.
- Add a teaspoon of Old Bay seasoning to the cornmeal mix for a different spice profile.
- For extra crispiness, double-dip the fillets by repeating the buttermilk and cornmeal coating steps before frying.
- Serve with homemade tartar sauce by mixing mayo, pickle relish, lemon juice, and a pinch of salt.
