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Southern Fried Cat Fish

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Southern Fried Cat Fish – Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.

Southern Fried Cat Fish

Fried cat fish conjures thoughts of finger-licking goodness and crispy crunch in every bite. When I bought these fish fillets at the market, my intention was to bake them with garlic and salt. But I couldn’t stop thinking about fried fish, buckets of fish with hush puppies dipped in tartar sauce…that did it for me – sometimes nothing can satisfy that desire but the real thing.

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The baked version has been put on the back burner – for another day and time. So sorry healthy my healthy peeps.

Southern Fried Catfish

Although not the healthiest choice, deep frying fish adds great flavor and wonderful crispiness to any fish. When it’s done right, it can’t be beat. This Southern Fried Cat Fish is one of my favorite ways of frying fish.

Southern Fried Cat Fish

I remember living next to a local seafood restaurant and would try ordering everything, especially fried fish. Yep! I ate my way through the menu- from fried fish to calamaris.

Sadly, those days are long gone. Now, I have to balance out my meals. I’m not a young chick anymore. But I have to indulge occasionally. It’s pretty hard for me to completely give up a meal I really enjoy.

This recipe is made with very minimal ingredients, the Cat fish fillets are dipped in buttermilk and coated with a seasoned cornmeal – with granulated garlic, onion powder, cracked pepper, cayenne pepper and salt.

Southern Fried Cat Fish

This is gluten free – no added flour. I find the cornmeal adds a gritty crunch to the fish. Which adds to it’s appeal.

If you don’t care too much for cat fish, then replace it with another white fish;  tilapia or red snapper works just as well. Also you can cut in strips or bite size portions if desired.

Southern Fried Cat fish

Serve with it homemade tartar sauce here or store bought version.

Tips For Southern Fried Cat Fish

  • For the best possible results, start by making sure that your fish is absolutely fresh. A fresh fish should smell like clean water. Do not buy fish that has fishy odor. Cooking won’t improve it. Speaking from experience here.
  • IF it’s your first time frying fish you might want to cut the fish in smaller pieces or chunks. Strips. Whole fish fillet or large chunks can be somewhat daunting.
  •  Overcrowding your cast iron or deep- fryer will lower the oil’s temperature, which can result in soggy fish. So stick with a few pieces at a time.
  • For crispier results, I most often use cast iron skillet or a dutch oven. They retain heat more.
  •  Before frying, the temperature should be around 375  degrees. This ensures that the batter reacts and creates a barrier between the oil and the food. If your oil’s temperature is too low, the food will soak up oil.
  • Once you remove the fish out of the fryer, place them on a metal cooling rack above a sheet pan. It prevents it from getting soggy.

Watch How to Make It

 
 
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Southern Fried Cat Fish

Southern Fried Cat Fish- Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.
4.87 from 22 votes
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
American
Servings 4 slices

Ingredients

  • 1 1/2 cup cornmeal
  • 1 Tablespoon Granulated garlic
  • 1 Teaspoons onion powder
  • 1/2 -1 teaspoons cayenne pepper
  • 1 teaspoon white or black pepper
  • 2 teaspoons salt adjust to taste
  • 1 1/2 cup buttermilk
  • 4 6-ounce catfish fillets (cut in small chunks)

Spicy Tartar Sauce

  • 1 cup mayonnaise
  • 1 tablespoon finely diced onion
  • 1/2-1 teaspoon mustard sauce
  • 3 tablespoons hot pepper relish
  • 1 tablespoon granulated garlic
  • Dash hot sauce
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
  • In a large bowl mix together, cornmeal,garlic , onion powder, cayenne, salt and pepper.
  • If fish fillet too large cut into bite-sized pieces.
  • Dip each strip in buttermilk and lightly deep into the remaining corn meal.
  • Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
  • Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining fillets and season the fish with lemon juice. Serve with spicy tartar sauce

Spicy Tartar Sauce

  • In a serving bowl combine mayonnaise, garlic, hot pepper relish, onions, mustards,dash hot sauce ,salt and pepper .Cover with plastic wrap and let the flavors mellow in the refrigerator for at least 1 hour before serving.

Tips & Notes:

  1. For the best possible results, start by making sure that your fish is absolutely fresh. A fresh fish should smell like clean water. Do not buy fish that has fishy odor. Cooking won't improve it. Speaking from experience here.
  2. IF it’s your first time frying fish you might want to cut the fish in smaller pieces or chunks. Strips. Whole fish fillet or large chunks can be somewhat daunting.
  3. Overcrowding your cast iron or deep- fryer will lower the oil's temperature, which can result in soggy fish. So stick with a few pieces at a time.
  4.  For Crispiest result, I most often use cast iron skillet or Dutch oven. They retain heat more.
  5. Before frying the temperature should be around 375  degrees it ensures that the batter reacts and creates a barrier between the oil and the food. If your oil's temperature it too low, the food will soak up oil.
  6. Once you remove the fish out of the fryer, place them on a metal cooling rack above a sheet pan. It prevents it from getting soggy.
 

Nutrition Information:

Calories: 146kcal (7%)| Carbohydrates: 18g (6%)| Protein: 11g (22%)| Fat: 3g (5%)| Saturated Fat: 1g (6%)| Cholesterol: 33mg (11%)| Sodium: 1741mg (76%)| Potassium: 400mg (11%)| Fiber: 1g (4%)| Sugar: 11g (12%)| Vitamin A: 170IU (3%)| Vitamin C: 17.3mg (21%)| Calcium: 114mg (11%)| Iron: 0.6mg (3%)
Author: Immaculate Bites
Course: Main
Cuisine: American
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Nutrition Facts
Southern Fried Cat Fish
Amount Per Serving
Calories 146 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 33mg11%
Sodium 1741mg76%
Potassium 400mg11%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 11g12%
Protein 11g22%
Vitamin A 170IU3%
Vitamin C 17.3mg21%
Calcium 114mg11%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Southern Fried Cat Fish

Southern Fried Cat Fish

southern fried cat fish

southern-fried-cat-fish

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Comments & Reviews

  1. Bill Schnorr says

    This recipe was just what I was looking for. I followed the recipe exactly and the fish (cod) was great. It was a big hit with the family. Nice and crispy.

    Reply

  2. Hendrika Braddock Cooper says

    I’ve been looking for THE perfect coating for fried fish and this is definitely it! Used grouper as that was all I had. It tasted very much like the fish at a local restaurant we love. Thanks again for a keeper recipe.

    Reply

  4. Janet Willerson says

    I had this fried catfish tonight. It was so good. My grandfather had fried catfish and every Friday night. He made Ketchup, hush puppies, fries, and slaw with the filets. It was so good. I crave it a lot on Fridays.
    Thank you for such a warm memory recipe.

    Janet Willerson

    Reply

    • ImmaculateBites says

      Awwww.. the pleasure is mine too, Janet. I am so glad I was able to get you to walk down memory lane with this recipe. Thanks for sharing! 🙂

      Reply

  5. Felicia Free says

    Your tartar sauce recipe calls for mustard sauce. What exactly are you referring to? Yellow mustard or something else! Thanks!

    Reply

  6. Blake Vincent says

    I’ve used this recipe on catfish several times and it is amazing for CRAPPIE too!!! The only thing with Crappie is the butter milk makes it fall apart, it’s very brittle. So I forgo the buttermilk and sprinkle Tabasco sauce on the fish before dredging in corn meal. It’ll change your life.

    Reply

  7. KJ says

    Turned out quite good. I’m finding that when AfricanBites turns up in my recipe search it’s usually worth checking out. Nicely done.

    Reply

  8. Gina says

    I have one catfish recipe that I always use but its not a buttermilk fried fish. I ‘ve always wanted to try buttermilk when frying fish. I tried one recipe and it was terrible. Me and other ppl who commented agreed that fried fish needed seasonings. So I will not be making that recipe again

    Now, I have come across your recipe. And it looks and sounds mighty tasty. So I will give it a go. TFS

    Reply

  9. Farmer's Daughter says

    I grew up eating catfish, rainbow trout, smelt and salmon fried this way. Haven’t had fried fish in years. I will be frying up some lingcod soon, this made me hungry! With fried taters and onions, green beans and deviled eggs….Nilla Vanilla wafer banana pudding for dessert! Wash it down with ice tea!

    Reply

  10. MC says

    Loved this recipe! I used it for snapper, oysters and shrimp. I added some lemon pepper to the mix and that gave it a nice little kick. I didn’t have a problem with the cornmeal coming off. It was PERFECT on my first try. Thank you!

    Reply

  12. Darrel Rhame says

    OOOHH Girl, I love the way you think! LOL. Got this ol country boy from Louisiana smacking his lips and dreaming of some tasty catfish!

    Reply

  13. Sarah says

    Why does it say cook time is 58 minutes, but when reading the instructions it says 3-4 minutes per slice?

    Reply

  14. Ed Matthews says

    What are your thoughts on marinating the fish in milk or 1/2 milk and 1/2 buttermilk overnight. Some people do ya know. Does this recipe contain a lot of Heat?

    Reply

    • Bishop Oaks says

      You don’t marinate fish overnight, 30mins is okay for the fish to soak in the marinade (remember it’s fillet, it’ll easily soak in, I’m less than 10mins, and in that case, you might need a deep fryer to get the crisps on the outside, and transfer to your wok,on a low heat to cook on the inside). Nevertheless, you want it firm and crispy on the outside so you don’t want to marinate overnight, believe me. I hope this helps!

      Reply

      • KJ says

        Agreed. If you buttermilk the fish for more than an hour or two, it will start to dissolve due to the acid and *at best* you’ll have unpleasant mush instead of fish. Chicken (for fried chicken) can go overnight, but not fish.

        Reply

  18. Della Spencer says

    Yummy recipe ImmaculateBites. As soon as i get myself a fillet knife i will cook it up. Really excited.

    Reply

  21. Penelope Smith says

    My grandmother really loves fried catfish. I want to learn how to make it for her. It is good to know that I should coat the fish in cornmeal. I might want to ask a restaurant that makes fired catfish how to fry it well.

    Reply

  22. Jeannie Holt says

    I’ve never tried to fry fish. Living in Mississippi, there are catfish restaurants all around. However, my husband was in Florida recently and caught a some fish he wanted to fry. This recipe was excellent, even though none of the fish were catfish. It’s in my recipe box now. Thanks!

    Reply

  23. Hanna says

    I made this just now with Bob’s Red Mill gluten free corn meal and it came out perfect! I fried the fish in a cast iron skillet to use less oil and doubled the garlic, but otherwise followed the recipe exactly. So crunchy and yummy!!

    Reply

    • imma africanbites says

      Yaay! Glad it turned out great for your, Hanna. Thanks for taking the time to share your feedback. 🙂

      Reply

  24. Khadijah says

    So I’m googling various fried fish recipes and I stumble upon this one, which is arguably the best I’ve seen. I click the about me page since, well, I must know who I am learning from, only to find out it is MY VERY OWN AUNTY IMMA! I love you so much aunty and I will definitely let you know how this recipe works out!

    Reply

    • ImmaculateBites says

      OMG! Khadijah? So happy to hear from you, my Sweet Niece. We need to talk. I hear graduation is coming up… SO EXCITED for you. Can’t believe you are going to be a College Graduate- Damn, am getting old!

      Reply

    • ImmaculateBites says

      Check it out at Walmart. Or replace with pickled relish- readily available in most Supermarkets.

      Reply

  27. Vaughn White says

    Totally giving this a try tonight for dinner with my Boyfriend! Fingers and toes crossed lol I’m hoping for a great outcome, I’ll certainly post back with my conclusion! Thank you so much for sharing this!

    Reply

  28. Melissa Cooper says

    Wow, that Cat fish recipe is really mouth watering, but i have one question that i have recently read somewhere online that cat fish can cause brain related illness, is it true?

    Reply

      • KJ says

        Fried catfish is unlikely to give you a pathogenic brain disease because to the temperatures involved (assuming cooked fully). However, catfish are bottom feeders, and if they’re living in a toxic environment, they can pick up and concentrate the toxins. So if, for example, the water the catfish are taken from is polluted with mercury or lead, you can get neurological impairment if you eat enough of them. Best to know where your food is coming from.

        Reply

  29. Praveen Ramachandran Nair says

    Hi
    You recipes look awesome and delicious.
    I would like to know how do you make the african
    Fish & Chicken Curry.
    Keep doing the good work.

    Regards,
    Praveen Ramachandran Nair
    Bangalore- India

    Reply

  31. Marijeanne says

    We caught a 3 lb catfish last nite. Our first, my eight year old daughter reeled it in. We soaked it overnight in buttermilk and fried as above. Wonderful!!!

    Reply

    • ImmaculateBites says

      Three pound cat fish? Wow! That’s huge. That must have been some experience for your daughter. Pleased to hear it worked out well for you Marijeanne. Thanks for the feedback!

      Reply

  32. taysha says

    Your catfish looks delicious. I’ve been searching for a good cornmeal coated catfish so I gotta try this one. Should I use fine or coarse cornmeal? Than for your response.

    Reply

    • ImmaculateBites says

      Hi Taysha! I use the regular store brand – from walmart, or your local supermarket. Have tried different variety and they all do just fine.

      Reply

  33. Jess says

    Omg omg omg, the best fried fish ever. Ty for posting this recipe! By the way I cooked swai fish instead of catfish, it’s a cleaner tasting than catfish to me.

    Reply

    • ImmaculateBites says

      Wow! I’m happy to hear you enjoyed it Jess, thanks for letting me know! Saw is a good alternative too!

      Reply

  35. michael dale says

    Imma, yours is one if the best and most enjoyable food blogs I’ve come across on the internet in a long, long time. I’ve become addicted to your recipes and ideas. I had some good friends from Jamaica and shared great times (meals, etc) together in Papua New Guinea years ago. You’ve sparked so many great memories for me. It’s going to be cruel if you stop uploading. Thanks so much.

    Reply

    • ImmaculateBites says

      Aww thank you so much! Michael, just made my day!!!! You’ve given me one more reason to keep it going even when my body tells me to take a break. Happy Cooking!

      Reply