The Friday Night Dinner That Never Gets Old
If you ask my son what he wants for dinner, nine times out of ten the answer is fried catfish. Not just any catfish. This catfish. Golden and crispy on the outside, tender and flaky on the inside, with that cornmeal coating that has just enough seasoning to make every single bite absolutely perfect.
I have been making this recipe for years. It is the kind of dish that takes me right back to making fish fry on Friday nights — the whole family gathered, that cornmeal fried fish smell coming from the kitchen, and everybody knowing dinner was going to be good.
This is my recipe for frying fish in cornmeal the Southern way. Simple fish fry seasoning, a proper cornmeal fish fry coating, and a technique that gives you a perfect crust every single time.
Whether you fry it in a skillet or go the deep fry route, this recipe delivers every single time. Simple ingredients, real Southern technique, and a result that keeps everybody coming back for more.
What I Know After Years of Friday Night Fish Fries
- Dry the fish first. Pat every fillet completely dry with paper towels before dredging. Moisture is the enemy of a crispy coating. A dry fillet grips the cornmeal and gives you that perfect crust.
- Oil temperature is everything. 350 degrees is the sweet spot. Too low and the fish absorbs oil and turns greasy. Too high and the coating burns before the fish cooks through. Use a thermometer — do not guess.
- Do not crowd the pan. This is the number one mistake. Crowding drops the oil temperature and steams the fish instead of frying it. Work in batches and give every fillet room to breathe.
- Press the coating on. After dredging, press the cornmeal mixture firmly onto both sides of each fillet. That extra press is what keeps the coating from falling off in the oil.
- Season immediately after frying. A pinch of salt the moment the fish comes out of the oil — while it is still hot — makes a real difference.
What You Need — Simple Southern Pantry Staples
- Catfish Fillets — fresh or thawed, about 6 ounces each. Pat them completely dry before you start. Wild-caught catfish has the best flavor.
- All-Purpose Flour — the first layer of the coating that helps everything stick and creates a base for that crispy crust.
- Yellow Cornmeal — the star of the coating. It gives Southern fried catfish that signature crunch and golden color that you just cannot get any other way.
- Old Bay Seasoning — my go-to fish fry seasoning. It adds bold, savory depth that makes this cornmeal coating stand out from every other fried fish recipe. A little goes a long way.
- Salt and Black Pepper — the foundation of great seasoning. Season the coating and then season again right after frying.
- Vegetable Oil — a neutral, high smoke point oil that gets hot enough for a truly crispy fry without adding any competing flavor.
Make It Your Own — Easy Ways to Switch It Up
Add a little heat. Mix a teaspoon of cayenne into the coating for a spicy version that has real kick. Start with half a teaspoon if you want it mild.
Try a buttermilk soak. Soak the fillets in buttermilk for 30 minutes before dredging. It tenderizes the fish and adds a subtle tang that works beautifully with the cornmeal coating.
Use Cajun seasoning. Swap the Old Bay for your favorite Cajun blend for a deeper, spicier Southern flavor profile.
Make it a po-boy. Pile the fried catfish onto a hoagie roll with shredded lettuce, tomato, pickles, and remoulade. One of the best sandwiches you will ever eat.
Two Methods. One Perfect Result.
I am giving you both ways to make this — the cast iron skillet method and the deep fry method. The skillet is my everyday go-to. The deep fryer is what I pull out when I am feeding a crowd and need everything done fast. Both use the same cornmeal fish fry coating and the same fish fry seasoning. Both come out beautifully crispy. Pick the one that works for you.
Cast Iron Skillet Method
- Place all the seasoning in a small bowl and whisk together.
- Pat the fillets completely dry, then dredge each one in the coating, pressing firmly on both sides. Shake off any excess.
- Carefully lay each fillet into the hot oil — you should hear a strong sizzle immediately. Fry 3 to 4 minutes per side until deep golden and crispy. Work in batches and never crowd the pan.
- Drain on paper towels or a wire rack, hit each fillet with a pinch of salt while it is still hot, and serve immediately.
Deep Fry Method
Fill a deep pot or Dutch oven with 3 inches of vegetable oil and heat to 350 degrees. Coat the fillets exactly as above. Fry 2 to 3 fillets at a time for 4 to 5 minutes, turning once, until deep golden and cooked through.
Drain on a wire rack, season immediately, and serve hot.
I Always Prep This Ahead, and Here’s Why
Mix the coating ahead: The flour and cornmeal coating can be mixed up to 3 days ahead and stored in an airtight container. Pull it out when you are ready to fry and dinner comes together in minutes.
Prep the fish ahead: Pat the fillets dry, dredge them in the coating, and lay them on a wire rack set over a baking sheet. Refrigerate uncovered for up to 2 hours before frying. The coating dries slightly and crisps up even better in the oil.
Leftovers: Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 400 degree oven or air fryer at 375 for 5 minutes to bring back the crispiness. Avoid the microwave — it softens the coating.
More From My Kitchen, Made for Your Table
Ingredients
- 4 6 ounce catfish fillets
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Old Bay Seasoning
- vegetable oil for frying
Instructions
Cast-Iron Method
- Pour about 1 inch of vegetable oil into a large cast iron skillet. Heat over medium-high until oil reaches 350 degrees.
- In a shallow dish, mix together the flour, cornmeal, salt, black pepper and Old Bay Seasoning. Dredge each fish fillet in the coating, pressing gently so that it adhears to both sides.
- Carefully lay the catfish into the hot oil. Fry for 3-4 minutes per side until golden brown. Work in batches if needed so that you do not overcrowd the pan.
- Remove to a wire rack or paper towls and immediatly sprinkle with salt. Serve hot.
Deep Frying Method
- Fill a deep pot or dutch oven with about 3 inches of vegetable oil. Heat to 350 degrees.
- Coast the fillets as instructed above. Fry 2-3 at a time, about 4 minutes until golden and crispy.
- Remove to a wire rack or paper towls and immediatly sprinkle with salt. Serve hot.
Nutrition
What I Serve With Southern Fried Catfish
A great fish fry deserves great sides. Here is what I always put on the table:
Creamy Coleslaw — cool, tangy, and the perfect contrast to hot crispy catfish. I have been making mine the same way for years and it never misses.
Vinegar Coleslaw — bright, light, and a little tangy. A great option when you want something that cuts through the richness of the fried fish without weighing down the plate.
Homemade Tartar Sauce — a good tartar sauce is non-negotiable. Creamy, tangy, with just enough pickle to make every bite better. Store-bought works in a pinch but homemade is a whole different thing.
Corn Fritters — crispy on the outside, tender and sweet on the inside. They fry up fast right alongside the catfish and round out the whole plate in the most satisfying way.
Sweet Heat Pickles — a little sweet, a little spicy, and exactly the right bite alongside crispy catfish. These are the kind of pickles people reach for twice.
Questions You Might Have
Yes. Thaw completely in the refrigerator overnight and pat every fillet very dry before dredging. Excess moisture from frozen fish is the main reason coatings do not stick properly.
Vegetable oil is my go-to for its neutral flavor and high smoke point. Peanut oil is another great option and adds a subtle richness. Avoid olive oil — it cannot handle the high heat.
The coating will be deep golden brown and the fish will flake easily when tested with a fork. Internal temperature should reach 145 degrees. If the coating browns too fast, your oil is too hot.
If you tried this Southern Fried Catfish or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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I Love this Recipe, can’t get better! I personally Like a lemon a lemon side of mine like you showed. Thank you!
Thank you so much Roman for sharing and for the great review. I’m thrilled you are cooking with me!
~Donya