Southern Fried Catfish

Name: Southern Fried Catfish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: ½ cup buttermilk; ½ cup water; salt and pepper, to taste; 1 pound catfish fillets, cut in strips; 1 ½ cups fine cornmeal; ½ cup all-purpose flour; 1 teaspoon seafood seasoning, such as Old Bay™; 1 quart vegetable oil for deep frying

Rating: 4.56 stars

128 Ratings
97 Reviews
31 Photos

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

By Mama Smith

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Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Directions

Step 1
In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.

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Step 2
In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Step 3
Heat oil in deep fryer to 365 degrees F (185 degrees C).
Step 4
Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Editor's Note

The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.

Nutrition Facts

Per Serving:

1427 calories; protein 45.7g; carbohydrates 131.6g; fat 78.6g; cholesterol 145mg; sodium 799.9mg. Full Nutrition

Reviews (97)

Most helpful positive review

~*Ash*~

04/27/2009

I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to 10 minutes. This way you wwill not have problems with the breading falling off! Read More

Helpful

(181)

Most helpful critical review

Abby Smith

07/02/2007

2 minutes into frying, the batter came off the catfish. Maybe an egg in the buttermilk mixture would help. (I usually use whole milk and egg) Read More

Helpful

(67)

128 Ratings

5 star values: 88
4 star values: 29
3 star values: 7
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

~*Ash*~

04/27/2009

Helpful

(181)

Abby Smith

07/02/2007

2 minutes into frying, the batter came off the catfish. Maybe an egg in the buttermilk mixture would help. (I usually use whole milk and egg) Read More

Helpful

(67)

reddgurl2005

02/08/2010

This was a very easy recipe, It was de-licious- !, I didnt have the buttermilk, just used regular, and it still was a hit at the dinner table Read More

Helpful

(48)

loveyummies

09/14/2010

The breading was crisp, stayed on the fish and the fish was flaky. The only draw back was it was a bit bland. We were expecting a little more zing with the Old Bay, but it didn't deliver. Being from the South ourselves, we were a bit disappointed. Read More

Helpful

(17)

wmsmom

03/21/2011

Batter stayed on the fish which was a plus, but the recipe lacked flavor. Next time I will triple the bay seasoning. Read More

Helpful

(14)

Momzilla

03/02/2012

To sour 1 cup of regular milk, just add a T or two of white vinegar and let sit for 10 minutes. I gave this a 4 because I dredged the fish in flour before wet ingredients. Nice flavor. Don't forget the malt vinegar either! Read More

Helpful

(14)

chagerott

04/11/2008

This was really good. The catfish turned out nice and crispy. My whole family enjoyed this recipe. I wouldn't change the recipe at all. Read More

Helpful

(13)

crystle

01/25/2010

this diffantly works but i also suggest adding an egg wash to the buttermilk and water mixture and make sure your grease is hot enough Read More

Helpful

(12)

Pat Nugent

10/14/2014

I always eliminate the buttermilk stage, never thought it added a thing to the taste. But the seasoning of the cornmeal and flour is spot on. If you are having trouble getting the batter to stick, place prepared catfish in the freezer for 15-20 min. Then go directly to the hot oil. At 375 degrees the fish will be crispy brown in about 7-8 min, turning once. If you want to pump up the golden color of the fish, add 1/4 tea of turmeric to the cornmeal mixture. Read More

Helpful

(9)

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Back to Southern Fried Catfish

All Reviews for Southern Fried Catfish

- of Reviews

Southern Fried Catfish

Servings Per Recipe: 2
Calories: 1427.2

% Daily Value *

protein: 91 %

carbohydrates: 42 %

dietary fiber: 24 %

sugars:

fat: 121 %

saturated fat: 66 %

cholesterol: 48 %

vitamin a iu: 8 %

niacin equivalents: 115 %

vitamin b6: 36 %

vitamin c: 3 %

folate: 77 %

calcium: 18 %

iron: 50 %

magnesium: 38 %

potassium: 25 %

sodium: 32 %

thiamin: 101 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.