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Fried catfish fillets are a Southern staple and you can enjoy the taste of home in your own kitchen with this simple recipe. It’s easy to make perfectly browned and crispy catfish.


  • 6 catfish fillets (5 to 6 ounces each).
  • 1 cup buttermilk
  • 1 cup oil for frying
  • 1 cup yellow cornmeal)
  • 1/2 cup all-purpose flour
  • 2 teaspoons table salt
  • 1 teaspoon ground paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder


  1. Heat the cooking oil to 325 degrees. You can use a deep fryer or a skillet. A deep fryer is easier, as it ensures cooking without having to watch the fish and process it. If using a skillet, the cast iron variety is better because it retains heat more evenly than a thinner skillet.
  2. Rinse the catfish fillets under cold water and pat dry with paper towels.
  3. Pour the seasoned salt and yellow cornmeal into a bag. You can use a paper or plastic grocery bag if you have one on hand, or any type of container with a lid.
  4. Dip the catfish fillets into the flour and shake the bag gently but thoroughly until the catfish is coated with the flour and seasoning mixture.
  5. Sprinkle a pinch of the flour into the hot oil. If the oil sizzles or pops, it is ready to cook. If the oil rolls just a little, it should heat up in a few more minutes. You want the oil to be hot so that it sizzles immediately when the catfish is introduced. This seals in the flavor of the fried catfish fillets.
  6. Place the catfish in the hot oil. You may need to cook two batches, depending on the size of the fryer or skillet you have.
  7. Cook the catfish for about five minutes or until golden brown. If using a skillet, place the catfish fillets on a fork halfway through the cooking time.
  8. Place the fish on a bed of two or three heavy paper towels to drain for two minutes, then serve hot.

1 Comment

  1. Linda Fiebelkorn

    Everything looks so yummy

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