Southern Fried Catfish

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.


  1. ½ cup buttermilk
  2. ½ cup water
  3. salt and pepper, to taste
  4. 1 pound catfish fillets, cut in strips
  5. 1 ½ cups fine cornmeal
  6. ½ cup all-purpose flour
  7. 1 teaspoon seafood seasoning, such as Old Bay™
  8. 1 quart vegetable oil for deep frying

DirectionsInstructions Checklist

Step 1

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.

Step 2

In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.

Step 3

Heat oil in deep fryer to 365 degrees F (185 degrees C).

Step 4

Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Editor's Note

The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.

Nutrition Facts

Per Serving: 1427 calories; protein 45.7g; carbohydrates 131.6g; fat 78.6g; cholesterol 145mg; sodium 799.9mg. Full Nutrition

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