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:
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!
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!
Jack says
Do I use yellow or white corn meal?
ImmaculateBites says
Either works just fine.
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!
Sarah says
Why does it say cook time is 58 minutes, but when reading the instructions it says 3-4 minutes per slice?
ImmaculateBites says
I have updated recipe. The cooking time varies – 3-6 minutes per side depending on the size of the fish. Thanks for bringing this to my attention.
Gladys says
Can this be used with any other kinds of fish.
ImmaculateBites says
Hello Gladys. Yes, you could use other kinds of fish, but the cooking time would vary depending on the kind of fish.
Cecelia White says
I would love to have them can you email them to me
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?
Harold says
I was wondering the same thing!
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!
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.
Brittany says
What kind of cornmeal is best to use when frying the catfish?
ImmaculateBites says
I use regular cornmeal , available in most supermarkets.
Phil Jones says
White Lily white version
Mary Eaton says
Phil
Can I use self rising cornmeal? I use it for my cornbread, or doesnit have to be plain corn meal? I dont use cornmeal mix because it has flour in it.
Mary Kessinger says
Love your catfish recipe! It’s the best! Thanks so much!
ImmaculateBites says
Hi Mary,
Thank you so much ! So happy to hear it worked out well for you.
nelvin mello says
your fryed fish sounds exserlent i am not good at spelling but you sound like a good cook
Della Spencer says
Yummy recipe ImmaculateBites. As soon as i get myself a fillet knife i will cook it up. Really excited.
Lele says
Amazing recipe. Thank you for sharing. I wanna try this recipe
Bleujazz says
Amazing recipe. Thanks for posting, I’ll never use another one.
imma africanbites says
Yaaay! Thank you so much!
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.
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!
imma africanbites says
Thank you for the kind words, Jeannie. This sure is a keeper. 🙂
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!!
imma africanbites says
Yaay! Glad it turned out great for your, Hanna. Thanks for taking the time to share your feedback. 🙂
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!
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!
Patrick says
You know, you can make fish tacos out of that fried catfish! Yum!
ImmaculateBites says
Yes , you sure can.
darlene cardinal says
The hot pepper relish, is there a receipt for that? Or where do you buy it?
ImmaculateBites says
Check it out at Walmart. Or replace with pickled relish- readily available in most Supermarkets.
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!
ImmaculateBites says
No worries you are going to NAIL it ! Can’t wait for your feedback. Happy Cooking !!!
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?
ImmaculateBites says
Hi Melissa! Sorry to say am not an expert on that subject. So don’t have much advice here.
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.
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
ImmaculateBites says
Thanks Praveen ! Have you check this other recipes here https://www.africanbites.com/slow-cooker-jamaican-curry-chicken/ and this here https://www.africanbites.com/curried-goat-stew/. Easily adaptable to suit fish and chicken.
Xiomara Cotes says
Do I have to use milk could I just mix in the cornflower and fry it??
ImmaculateBites says
The corn meal would not adhere to the fish that much resulting in very little coating for the fish. If you must then cornflour would be slightly better.
Dana says
I use half flor and half cornmeal . It adheres well and u can skip the mill. Very crispy!
imma africanbites says
Thanks for sharing, Dana!
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!!!
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!
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.
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.
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.
ImmaculateBites says
Wow! I’m happy to hear you enjoyed it Jess, thanks for letting me know! Saw is a good alternative too!
Janet Apple says
All of your recipes are awesome!
ImmaculateBites says
Thanks for taking the time to let me know!
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.
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!
Mike Hunt says
this look so yummy. It will feel to good to have them in my tummy 😀 5start from me ^^
Ryan says
Never had a cat fish, it looks yummy prepared your way!
ImmaculateBites says
Thanks Ryan!
Cong says
I will try this recipe. Thanks Africanbites
mwebeiha says
Hi
Nice to see some one presenting something from Africa,keep yup good job.
Africanbites says
Thanks mwebelha, let me know which recipes you make.