Crispy Southern Fried Catfish – You know when you’re really craving something that just hits the spot? That’s exactly what this Crispy Southern Fried Catfish does for me. It’s crunchy, full of flavor, and the best part—it’s quick. When you need some good comfort food without spending hours in the kitchen, this is the answer. I promise, you’ll love it.
I’ll be honest, the first time I made this, I wasn’t sure how it’d turn out. Frying fish always seemed a bit tricky, but I decided to go for it anyway. And once that first piece hit the oil and started sizzling, I could tell I was onto something good. But the real magic? It happened when I served it. My husband took one bite, stopped mid-chew, and gave me this look like, “Where has this been all my life?” My kid? They were sneaking bites before I even had a chance to sit down. From that moment, I knew this was going to be one of those recipes we’d come back to again and again. Now, every time I make it, everyone’s practically running to the table before I can even get the last fillet out of the pan!
What makes this Crispy Southern Fried Catfish so special?
It’s more than just crispy catfish. It’s about creating that perfect moment. The cornmeal gives it that irresistible crunch, and the Creole seasoning adds just the right amount of heat. The golden color alone is enough to make your mouth water. But what makes this recipe stand out is how easy it is. You don’t need anything fancy—just a few simple ingredients, a little time, and you’ve got a meal that feels like a treat. Plus, it’s so quick to throw together. You’ll have that crunchy, flavorful fish on the table in minutes. And really, who doesn’t love a meal that’s this tasty and takes almost no effort?
What You Need To Make This Crispy Southern Fried Catfish Recipe?
Catfish Fillets: Fresh is always best, but frozen works too. Just make sure it’s completely thawed before frying. You want them tender and flaky on the inside while keeping that golden, crispy outside. And hey, if you can’t find catfish, other white fish like tilapia or cod will work too, though catfish really gives that Southern feel.
Yellow Cornmeal: This is where the magic happens. Cornmeal gives the fish that classic crunch you’re looking for. It’s the real secret to that perfect Southern fried catfish texture. Just make sure it’s fine enough so you don’t end up with a gritty coating.
All-Purpose Flour: It’s just a small amount, but flour helps the cornmeal stick to the fish better. It’s like the glue for that crispy coating. Don’t skip it—it’s a game-changer!
Garlic & Onion Powder: These two together add that savory punch of flavor without overpowering the fish. You might not notice them outright, but trust me, you’d miss them if they weren’t there. They add a nice subtle layer to the seasoning mix.
Accent Seasoning: It’s a flavor booster. Some people swear by it, and it really amps up the overall taste. If you don’t have it or prefer not to use it, no worries—you can leave it out, and the fish will still taste great.
Creole Seasoning: This is where the fun happens! It gives the fish that kick of spice and depth that sets Southern catfish apart. If you like it spicier, feel free to add a little extra. You can always adjust it to suit your heat level.
Lemon Pepper Seasoning: Just a hint of this brightens up the whole dish. It adds a slight tangy note that balances out the richness of the fried fish. You wouldn’t think lemon and fish fry mix, but it just works!
Powdered Crab Boil Seasoning: Now, this is a little unexpected, but it gives the fish that deep seafood flavor with a touch of spice. It’s like a secret ingredient that makes people go, “What is that?!”—in a good way.
Oil for Frying: Use whatever oil you’re comfortable with for frying—vegetable, canola, or peanut oil all work. You just want something that can handle high heat without burning. Make sure the oil is hot enough before adding the fish, or it’ll soak up the oil instead of crisping up.
Steps To Make Crispy Southern Fried Catfish:
First up, grab a mixing bowl and throw in the cornmeal, flour, garlic powder, onion powder, Accent seasoning, Creole seasoning, lemon pepper, and crab boil seasoning. Give it all a good stir until everything’s well mixed.
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Now, heat up your oil in a skillet over medium-high heat. You want enough oil to cover the fish about halfway when frying, so it gets nice and crispy. A good trick to check if the oil’s hot enough? Flick a drop of water in, and if it sizzles right away, you’re good to go.
While the oil’s heating, take your catfish fillets and dredge them in that cornmeal mixture. Make sure each piece is fully coated—don’t be shy with it! You want every bit of the fish covered so it fries up crispy and golden.
Once your oil is hot, carefully lay the catfish fillets in the pan. Fry them for about 4 to 5 minutes on each side, or until they’re golden brown and cooked through. You’ll know they’re done when they’re crispy on the outside and flake easily with a fork.
As you pull the fillets out of the oil, set them on a plate lined with paper towels. This helps soak up any extra oil and keeps them nice and crispy.
That’s it! Serve them up hot and enjoy. Seriously, try not to eat them all straight out of the pan!
Tip:
Here’s a little secret to making your Crispy Southern Fried Catfish even better—let your fish sit for about 5-10 minutes after you dredge it in the cornmeal mixture. I know it’s tempting to fry them up right away, but giving it a bit of time helps the coating stick better. That way, when it hits the oil, it stays crispy and doesn’t fall apart. Another trick? Make sure your oil is hot before adding the fish. If the oil isn’t hot enough, the fish will absorb too much of it and end up greasy instead of crispy. You’re aiming for a nice sizzle when the fish hits the pan, so don’t rush it—patience pays off here!
Frequently Asked Questions:
Can I use other types of fish for this recipe?
Definitely! While catfish is the classic choice, you can totally use other white fish like tilapia, cod, or even flounder. Just keep in mind, the texture and flavor might be slightly different, but the cornmeal coating and seasonings will still give you that delicious, crispy result. You might need to adjust the cooking time slightly depending on the thickness of the fish.
How can I tell when the fish is done?
The fish is ready when it’s a beautiful golden brown on the outside and flakes easily with a fork. If you’re unsure, check the internal temperature—it should be around 145°F. But really, once it’s crispy and golden, you’ll know it’s good to go!
Can I bake this instead of frying?
Yep, you can! If you’d rather bake the fish, preheat your oven to 400°F, lay the coated fillets on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through. You won’t get the same deep-fried crunch, but it’ll still be tasty and a bit lighter on the calories!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Southern Fried Catfish
Ingredients
- 2 pounds catfish fillets
- 1 ½ cups yellow cornmeal
- 1 teaspoon all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Accent seasoning
- 2 teaspoons Creole seasoning
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon powdered crab boil seasoning
- Oil for frying
Instructions
- First, grab a mixing bowl and toss in the cornmeal, flour, garlic powder, onion powder, Accent seasoning, Creole seasoning, lemon pepper, and crab boil seasoning. Give it all a good stir so everything’s nicely combined.
- Now, pour some oil into a skillet and get it heating over medium-high. You want it nice and hot, but not so hot that it starts smoking.
- While the oil’s heating up, take the catfish fillets and dredge them in your seasoning mix, making sure each piece is fully coated.
- Once the oil is ready, carefully place the fillets in the pan and fry them for about 4-5 minutes on each side until they’re golden and crispy, and the fish is cooked through.
- When they’re done, lay them on a plate lined with paper towels to drain off any excess oil.
- Serve hot, and dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
