Southern Fried Cat Fish – Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.
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.
The baked version has been put on the back burner – for another day and time. So sorry healthy my healthy peeps.
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.
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.
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.
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
Southern Fried Cat Fish
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
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:
- 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 Crispiest result, I most often use cast iron skillet or Dutch oven. They retain heat more.
- 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.
- 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:
Nancy Stell says
Can I used thawed frozen catfish filets?
Imma says
Yes, you absolutely can.
Katrina says
This was very good! I used Mahi-Mahi that I purchased from Costco. Delicious. I did not make the sauce, however I think it would have been even better had I made it. I will make it next time. Really good recipe for young kiddos- just leave out the cayenne if they don’t like spice. Thank you for the recipe!
imma africanbites says
You’re welcome. Glad that the kids love this.
Kim Cook says
Thank you for the catfish frying tips!!
Immaculate Bites says
My pleasure, Kim!
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.
ImmaculateBites says
YAY! Thanks so much.
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.
ImmaculateBites says
So happy to hear it was a hit . Thanks for the feedback!
Scott says
What if you don’t have buttermilk?
ImmaculateBites says
Check out this post here for buttermilk substitution. https://www.africanbites.com/how-to-make-buttermilk/.
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
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! 🙂
Felicia Free says
Your tartar sauce recipe calls for mustard sauce. What exactly are you referring to? Yellow mustard or something else! Thanks!
ImmaculateBites says
It’s dijon mustard .
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.
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.
ImmaculateBites says
Awesome .Thanks so much!!!
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
imma africanbites says
Looking forward for you to try this. And would love to hear your thoughts on this. Enjoy!
david hardy says
i dont like butter milk so can i use egg instead?
imma africanbites says
Yes, you can. But there’ll be just a difference with the taste.
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!