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

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • Heat oil in deep fryer to 365 degrees F (185 degrees C).

  • 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

1427 calories; protein 45.7g 91% DV; carbohydrates 131.6g 42% DV; fat 78.6g 121% DV; cholesterol 145mg 48% DV; sodium 799.9mg 32% DV. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(180)

Most helpful critical review

Rating: 2 stars
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
(66)
123 Ratings
  • 5 star values: 83
  • 4 star values: 29
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
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
(180)
Rating: 2 stars
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
(66)
Rating: 5 stars
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
(48)
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Rating: 4 stars
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
(17)
Rating: 3 stars
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
(14)
Rating: 4 stars
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
(14)
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Rating: 5 stars
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
(13)
Rating: 4 stars
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
(11)
Rating: 5 stars
05/21/2009
My husband and I really enjoyed these and even the leftovers were good the next day. Read More
(9)
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