Fried Catfish

fried catfishThis quick and easy catfish recipe brings out the flavors of the fish and results in a nice, crispy crust.

Fried Catfish

  • Servings: 2
  • Difficulty: Easy
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  • 2 catfish filets
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 2 teaspoons cayenne pepper
  • 1 cup high heat oil (vegetable, canola)

Instructions for Filet Preparation

  1. Pat dry filet with paper towels and place in baking dish
  2. Pour buttermilk over filets; turn filets to coat both sides
  3. Season with salt and cayenne pepper
  4. Cover and refrigerate for 30 minutes

Instructions for Frying Filet

  1. Heat oil on medium high heat
  2. In two separate pie plates, add eggs and cornmeal
  3. Season cornmeal with salt, pepper and cayenne
  4. Coat filet in eggs then cornmeal and place in hot oil
  5. Allow filet to cook about 4 minutes; then turn
  6. Drain on paper towel

Recipe Notes

When you’re cooking catfish, don’t turn it more than once if you can help it. Make sure your heat is high enough, but not too high; the heat should be around 350°.

When you dredge the catfish in eggs, do not wipe off the buttermilk. 

Fried catfish goes well with No Mayo Coleslaw









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