Southern Fried Catfish

Nutrition · per serving

Steps

1. 1

   Pat the catfish fillets dry, then cut into 4 even pieces if large. In a shallow dish, stir together the buttermilk, hot sauce, and salt. Add the catfish and turn to coat. Let it soak while you prepare the slaw and coating; this quick soak seasons the fish and helps the crust stick.

   300 g catfish fillets120 ml buttermilk10 ml hot sauce4 g fine salt
2. 2

   Make the slaw: in a bowl, combine the cabbage and carrot. In a small bowl, mix the mayonnaise, apple cider vinegar, sugar, black pepper, and salt until smooth, then toss with the vegetables. Set aside for a few minutes so the cabbage softens slightly.

   180 g green cabbage, finely shredded60 g carrot, grated40 g mayonnaise10 ml apple cider vinegar4 g sugar1 g black pepper2 g fine salt
3. 3

   In a second shallow dish, mix the cornmeal, flour, cayenne pepper, paprika, garlic powder, black pepper, and salt thoroughly. A well-mixed coating gives even color and seasoning in every bite.

   70 g fine yellow cornmeal40 g plain flour2 g cayenne pepper2 g paprika2 g garlic powder1 g black pepper3 g fine salt
4. 4

   Pour the oil into a deep, heavy frying pan or saucepan to a depth of about 2-3 cm and heat to 175-180 C. If you do not have a thermometer, a pinch of coating should sizzle immediately but not burn. Lift the catfish from the buttermilk, let excess drip off, then press each piece firmly in the cornmeal coating until fully covered.

   500 ml neutral oil for frying300 g catfish fillets120 ml buttermilk70 g fine yellow cornmeal40 g plain flour2 g cayenne pepper2 g paprika2 g garlic powder1 g black pepper3 g fine salt
5. 5

   Fry the catfish in 2 batches for 3-4 minutes per side, turning once, until deep golden and crisp. Do not crowd the pan or the crust will steam instead of fry. The fish is done when it flakes easily and the centre is opaque. Drain on a rack or paper towel for 1-2 minutes.

   500 ml neutral oil for frying300 g catfish fillets
6. 6

   Serve the fried catfish immediately with the slaw, extra hot sauce, and lemon wedges. A squeeze of lemon brightens the rich crust.

   10 ml hot sauce2 wedges lemon wedges

Origin & History

Fried catfish is a staple across the American South, especially in Mississippi, Alabama, and Louisiana, where catfish farming and fish fries became deeply woven into local food culture. Cornmeal coating is traditional, giving the fish its distinctive crunchy crust and rustic flavor. It is often served with slaw, hushpuppies, and hot sauce at casual gatherings and family meals.