Entree: United States – Southern United States – Fried Catfish (Crispy cornmeal-breaded catfish fillets fried until golden in the Southern United States style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 catfish fillets, approx. 6 oz (170 g) each
- 2 cups (480 ml) buttermilk
- 1 tsp (5 ml) hot sauce (optional, for soaking)
- 1 1/2 cups (180 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) cayenne pepper (or to taste)
- 1 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 2 tbsp (30 g) fine cornmeal or semolina (optional, for extra crunch)
- 2–3 cups (480–720 ml) vegetable oil or peanut oil for frying, enough for 1/2–3/4 inch (1.27 to 1.91 cm) depth in a skillet
- Lemon wedges (for serving)
Optional tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) minced onion or 1/2 tsp (2.5 g) onion powder

Show original ingredient measurements

- 4 catfish fillets, approx. 6 oz (170 g) each
- 2 cups (480 ml) buttermilk
- 1 tsp (5 ml) hot sauce (optional, for soaking)
- 1 1/2 cups (180 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) cayenne pepper (or to taste)
- 1 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 2 tbsp (30 g) fine cornmeal or semolina (optional, for extra crunch)
- 2–3 cups (480–720 ml) vegetable oil or peanut oil for frying, enough for 1/2–3/4 inch depth in a skillet
- Lemon wedges (for serving)
Optional tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) minced onion or 1/2 tsp (2.5 g) onion powder

Instructions

1. Place catfish fillets in a shallow dish and pour buttermilk over them to cover. Add hot sauce if using. Refrigerate and soak for 20–30 minutes to tenderize and flavor.
2. In a wide shallow bowl or rimmed plate combine yellow cornmeal, all-purpose flour, kosher salt, black pepper, cayenne, garlic powder, onion powder, and optional fine cornmeal. Whisk to blend.
3. Heat oil in a heavy skillet or cast-iron pan over medium-high heat to about 350°F (175°C). No thermometer: oil should shimmer and a pinch of cornmeal will sizzle on contact.
4. Remove fillets from buttermilk, letting excess drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing to adhere. Shake off excess.
5. Fry fillets in batches without crowding, 3–5 minutes per side depending on thickness, until coating is deep golden brown and fish flakes easily and reaches 145°F (63°C) internally. Adjust heat as needed to avoid burning.
6. Transfer to a wire rack or paper towels to drain briefly. Serve hot with lemon wedges and tartar sauce on the side.