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Fried catfish on a plate with slaw and tartar sauce

Southern-Fried Catfish

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 6
Calories 525 kcal


  • 2-3 lbs catfish fillets or nuggets
  • 1 cup cornmeal
  • ½ cup flour
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups peanut or canola oil (Sis used lard and lived to be 90 years old)
  • 2 eggs optional


  • Use a large high-sided skillet or a Dutch oven and bring your oil to around 350 to 375 degrees on medium heat.
  • Take all your seasonings and mix them together in a bowl. Gather up your catfish fillets, belly, and cheeks and season them on all sides with the mixture. Take your remaining seasoning and mix it together with your cornmeal and flour. I like to do this in a gallon-sized Ziploc bag.
  • Here, you have two choices. Dredge your catfish in your beaten eggs of just rinse them in cold water. I truly like both methods equally and interchange them frequently.
  • Next, take a handful of your fish and toss it in the bag with your breading mixture and give it a good shake until all the pieces are evenly coated.
  • Use a slotted spoon or some tongs and gently lower the fish into your pre-heated oil. Take care not to overcrowd the skillet and cook your fish in small batches.
  • I simply keep an eye on it until it gets to a nice golden-brown color that I like, usually about 5-7 minutes. Carefully remove the fish with a slotted spoon allow to drain on a layer of paper towels and serve hot! I recommend an accompaniment of Frank’s Red Hot and a side of tartar sauce.


Calories: 525kcalCarbohydrates: 29gProtein: 68gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 274mgSodium: 573mgPotassium: 1491mgFiber: 3gSugar: 1gVitamin A: 296IUVitamin C: 4mgCalcium: 68mgIron: 3mg
Keyword Catfish, Fish
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