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.

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 slices
Calories 146 kcal
Author Immaculate Bites


  • 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


  1. Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
  2. In a large bowl mix together, cornmeal,garlic , onion powder, cayenne, salt and pepper.
  3. If fish fillet too large cut into bite-sized pieces.
  4. Dip each strip in buttermilk and lightly deep into the remaining corn meal.
  5. 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.
  6. 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

  1. 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.

Recipe 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.