Simple Crispy Southern Fried Catfish with Quick Slaw

This Southern fried catfish is easy enough for a weeknight but still has that crispy coating that makes it feel special. The quick cabbage slaw adds a nice crunch and freshness to the plate.

The Story Behind This Recipe

Growing up in the South, fried catfish was a regular treat. It’s one of those dishes that brings back memories of family dinners and casual get-togethers. The key is a simple cornmeal crust that crisps up perfectly in a hot skillet.

I first learned this method from my aunt who insists on seasoning the fish well and never rushing the frying process. It makes a difference when the oil is hot enough and the fish cooks through with a golden crust. Pairing the catfish with a quick slaw made from shredded cabbage, carrot, and a lightly tangy dressing helps cut through the richness.

This recipe doesn’t call for complicated ingredients or techniques. It’s a homey meal that’s practical and satisfying. Sometimes simple dishes like this are the ones I come back to again and again because they make dinner easy and tasty.

I like making a small batch, maybe two catfish fillets per person, with plenty of slaw and perhaps some cornbread on the side. It feels balanced but still indulgent enough when I want my comfort food fix.

Cuisine: Southern American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients

• 4 catfish fillets (about 6 oz each)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 cup buttermilk
• Vegetable oil for frying
• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions

1. Step 1. In a shallow dish, mix the cornmeal, flour, salt, pepper, paprika, and cayenne pepper.
2. Step 2. Pour the buttermilk into another shallow dish.
3. Step 3. Dip each catfish fillet into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing lightly to coat well.
4. Step 4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Step 5. Fry the fillets for about 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Step 6. In a bowl, toss together shredded cabbage and carrot.
7. Step 7. Mix mayonnaise, apple cider vinegar, sugar, salt, and pepper in a small bowl, then stir into the cabbage mixture.
8. Step 8. Serve the fried catfish hot with a generous side of the quick slaw.

Tips for Success

• Make sure the oil is hot enough before frying to get a crispy crust and avoid greasy fish.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
• Press the coating onto the fish well to avoid it falling off in the pan.
• Serve immediately for the crispiest texture; leftovers can lose their crunch.

Variations & Substitutions

• Use other firm white fish fillets like tilapia or cod if catfish is not available.
• Add a pinch of dried thyme or oregano to the coating mix for a different herb note.
• Swap the mayo in the slaw for Greek yogurt for a lighter dressing.
• Include thinly sliced red onion or green onion in the slaw for added bite.