Southern Fried Catfish Recipe
Golden brown fried catfish served on a toasted bun, with creamy tartar sauce, cool crisp marinated slaw and pickles
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.
Ingredients for Southern Fried Catfish
Method
Directions for Southern Fried Catfish
- 1
Marinate the Catfish
In a large bowl, soak the catfish fillets in buttermilk for at least 30 minutes.
- 2
Prepare the Coating
In a separate shallow dish, combine cornmeal, flour, cajun seasoning, salt, and black pepper.
- 3
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Catfish
Remove catfish from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere.
- 5
Fry the Catfish
Carefully place coated catfish fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Drain and Assemble
Remove fried catfish and let drain on paper towels. Assemble sandwiches by placing each fillet on a toasted bun, topping with tartar sauce, marinated slaw, and pickles.
