Crispy Golden Fried Catfish Recipe: Simple Southern Comfort

Golden fried catfish changes an ordinary meal into a Southern culinary celebration with its remarkable crunch and delicate inner layers.

Regional cooking traditions have long embraced this seafood delicacy as a comfort food masterpiece.

Perfectly seasoned cornmeal creates a golden-brown coating that seals in succulent moisture and rich flavors.

The technique requires careful preparation and a keen understanding of temperature control.

Crispy edges give way to tender, flaky fish that melts in your mouth with each satisfying bite.

Generations of home cooks have perfected this dish, passing down cherished techniques through family kitchens.

You’ll find yourself craving these expertly prepared fillets that honor classic Southern cooking.

Crispy, Golden, and Straight from the Fryer

• Savor Southern Comfort: Experience the classic Southern culinary tradition with this golden fried catfish that brings home-style cooking right to your plate, capturing the essence of traditional Southern cuisine.
• Master Quick and Crispy Perfection: Enjoy a foolproof recipe that delivers perfectly crispy exterior and tender fish inside in just 20 minutes, making it an ideal weeknight dinner option for busy home cooks.
• Indulge in Flavor-Packed Texture: Relish the delightful contrast between the crunchy cornmeal coating and the soft, flaky catfish, enhanced by seafood seasoning that creates a mouthwatering blend of textures and tastes in every bite.

From Cornmeal to Catfish—What You’ll Need

• Milk, Water: Helps tenderize fish and create a light, flavorful base for coating.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the catfish.

• Cornmeal, Flour: Creates a crispy, golden exterior with a satisfying crunch.
• Seafood Seasoning: Adds depth and traditional Southern-style flavor to the fish.

• Vegetable Oil: Provides perfect medium for deep-frying and achieving golden color.
• Lemon Wedges: Bright, fresh garnish that cuts through the richness of fried fish.
• Tartar Sauce: Classic condiment that complements the crispy catfish.
• Paper Towels: Helps drain excess oil for a lighter, less greasy final dish.

• Coleslaw, Hush Puppies, Cornbread: Traditional Southern side dishes that pair perfectly with fried catfish.

How to Fry It Just Right, Southern Style

Step 1: Prepare the Flavor Bath

Whisk milk, water, salt, and black pepper in a small bowl. Pour the marinade into a shallow dish. Gently place catfish fillets in the liquid, ensuring each piece is fully covered. Let the fish soak up flavors for 10-15 minutes.

Step 2: Create the Crispy Coating

• Cornmeal
• Flour
• Seafood seasoning

Mix ingredients thoroughly. Remove fillets from marinade, allowing excess liquid to drip off.

Step 3: Coat the Fish

Add 1-2 fillets to the seasoned mixture. Shake or toss until each fillet is completely covered with dry ingredients.

Step 4: Heat the Cooking Oil

Warm vegetable oil in a deep fryer or heavy-bottomed pan. Use a kitchen thermometer to reach 365°F (185°C) for perfect frying temperature.

Step 5: Fry to Golden Perfection

Carefully slide 2-3 coated fillets into hot oil. Avoid overcrowding the pan. Fry each batch for 3-4 minutes per side until achieving a beautiful golden brown color and crispy texture.

Step 6: Drain Excess Oil

Remove fried catfish using a slotted spoon. Place on paper towels to absorb extra oil and maintain crispiness.

Step 7: Plate and Garnish

Arrange crispy catfish on a serving platter. Add fresh lemon wedges. Serve with tartar sauce or your favorite dipping sauce.

Step 8: Complete the Meal

• Coleslaw
• Hush puppies
• Cornbread

Enjoy your delicious golden fried catfish immediately!

Tips for Crunch Without Grease

• Master the Marinade: Let catfish soak in milk mixture for exactly 10-15 minutes to tenderize and remove any potential fishy taste, creating a delicate flavor base.
• Coat Like a Pro: Press cornmeal mixture firmly onto fillets, ensuring complete and even coverage for maximum crispiness and golden-brown perfection.
• Temperature is Key: Maintain consistent oil heat at 365°F, using a kitchen thermometer to prevent soggy or burnt exterior while achieving perfectly crisp results.
• Don't Overcrowd: Fry only 2-3 fillets per batch to keep oil temperature stable and allow each piece to crisp evenly without becoming greasy.
• Drain Smartly: Place fried catfish on paper towels immediately after cooking to absorb excess oil and preserve that delightful crunch, serving hot for ultimate texture and taste.

The Secret to Reheating Without Ruining the Crunch

• Refrigeration: Wrap cooled catfish tightly in aluminum foil or store in an airtight container. Keep refrigerated for up to 3 days to maintain optimal freshness and prevent bacterial growth. Consume within this timeframe for best taste and texture.
• Reheating Oven Method: Preheat the oven to 375°F (190°C). Place catfish on a baking sheet lined with parchment paper to prevent sticking. Warm for 10-12 minutes until heated through, turning once halfway to ensure even heating. Avoid overheating to prevent drying out the delicate fish.
• Crispy Restoration Tip: Revive the original crispiness by placing the reheated catfish on a wire rack for a few minutes.

Pairing Sides That Sing With Catfish

• Savor Southern Comfort Sides: Pair the crispy golden catfish with traditional Southern sides like creamy coleslaw, sweet cornbread, and crunchy hush puppies for a classic comfort food experience.
• Zesty Beverage Companions: Complement the rich, fried fish with a cold, crisp lager or a bright, citrusy white wine like Sauvignon Blanc to cut through the richness and refresh the palate.
• Tangy Dipping Delights: Elevate the dish with homemade tartar sauce, spicy remoulade, or a squeeze of fresh lemon to add brightness and enhance the catfish's golden, crispy exterior.
• Fresh Herb Finish: Sprinkle chopped fresh parsley or dill over the catfish to add a light, herbal note that balances the deep-fried flavor and adds a pop of color to the plate.

Zing It Up With These Catfish Twists

• Spicy Cajun Style: Amp up the seasoning by adding cayenne pepper, paprika, and garlic powder to the cornmeal coating for a zesty kick that brings Louisiana flavors to life.
• Herb-Crusted Version: Mix fresh chopped parsley, dill, and thyme into the cornmeal mixture, creating an aromatic herb-infused exterior that adds complexity to the classic fried catfish.
• Gluten-Free Option: Swap wheat flour for almond flour or rice flour, ensuring those with gluten sensitivities can enjoy the same crispy texture and golden-brown perfection.
• Oven-Baked Alternative: Replace deep-frying with a healthier baking method by placing coated fillets on a wire rack at 425°F for 15-20 minutes, achieving a crunchy exterior with less oil.

Golden Fried Catfish Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 9 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Southern comfort meets crispy perfection in this Golden Fried Catfish recipe. Cornmeal-crusted fillets deliver a delightful crunch that transports you straight to riverside dining with rich, authentic flavors.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (454 grams) catfish fillets (sliced)
• 1 cup (240 milliliters) fine cornmeal
• ½ cup (120 grams) all-purpose flour

Liquid Ingredients:

• 120 milliliters (4 fluid ounces) milk
• 120 milliliters (4 fluid ounces) water
• ½ liter (17 fluid ounces) vegetable oil (for frying)

Seasoning Ingredients:

• Salt (to taste)
• Pepper (to taste)
• 5 milliliters (1 teaspoon) seafood seasoning (such as Old Bay)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a zesty marinade by blending milk, water, salt, and black pepper in a shallow dish. Submerge catfish fillets, ensuring complete coverage, and let them soak for 10-15 minutes to enhance flavor and tenderness.
2. Create a crispy coating mixture by combining cornmeal, all-purpose flour, and seafood seasoning in a large mixing bowl or resealable plastic bag. Remove fillets from marinade, allowing excess liquid to drip off.
3. Thoroughly coat each fillet in the seasoned dry mixture, gently pressing to ensure an even, complete coverage that will create a golden, crunchy exterior.
4. Heat vegetable oil in a deep fryer or heavy-bottomed skillet to 365°F (185°C), using a kitchen thermometer for precise temperature control to achieve perfect crispiness.
5. Carefully lower 2-3 coated fillets into the hot oil, maintaining sufficient space between them to prevent overcrowding. Fry for 3-4 minutes per side until they develop a rich, golden-brown crust.
6. Extract the fried catfish using a slotted spoon or spider strainer, transferring them to a paper towel-lined plate to drain excess oil and maintain optimal crispness.
7. Artfully arrange the golden-brown fillets on a serving platter, garnishing with fresh lemon wedges to add a bright, citrusy accent that complements the fish’s rich flavor.
8. Serve piping hot alongside classic Southern sides like tangy coleslaw, crispy hush puppies, or warm cornbread, accompanied by tartar sauce or your preferred dipping condiment.

Notes

• Marinate fillets in a milk-water mixture to tenderize and enhance flavor absorption before coating.
• Coat catfish thoroughly with seasoned cornmeal mixture, ensuring even and crispy coverage for maximum crunch.
• Check oil temperature precisely at 365°F to guarantee perfectly golden-brown exterior without greasy residue.
• Drain fried fillets on paper towels to remove excess oil and maintain crispy texture.
• Serve hot with tangy lemon wedges and classic Southern sides for a complete, mouth-watering meal experience.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 490 kcal
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 55 mg