Fried Catfish Recipe
Catfish rolled in seasoned cornmeal and deep fried. Served with lemon wedges and tartar sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat dry with paper towels.
- 2
Marinate the Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes to enhance flavor and tenderness.
- 3
Make the Coating
In a large bowl, combine cornmeal, flour, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Catfish
Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coat.
- 6
Fry the Catfish
Carefully place the coated catfish fillets into the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through.
- 7