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Crispy Cornmeal Catfish Fillets pinterest

Crispy Cornmeal Catfish Fillets

The perfect blend of crunchy cornmeal coating and tender, flaky fish creates a symphony of textures that has made this dish a staple in Southern kitchens for generations. This sustainable seafood option delivers restaurant-quality results right in your home kitchen.
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Course: Main Course
Cuisine: American, Southern
Keyword: Catfish, Cornmeal Catfish, Southern Fried Catfish, Crispy Catfish
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinating Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 340kcal

Equipment

  • Cast Iron Skillet
  • Paper towels
  • Shallow Dishes
  • Wire rack

Ingredients

Fish

  • 1½ pounds catfish fillets 4-6 fillets

Coating

  • 1 cup yellow cornmeal medium grind
  • ½ cup all-purpose flour
  • 1 tablespoon Cajun seasoning or creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika smoked paprika adds depth
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground

Wet Mixture

  • 1 cup buttermilk or whole milk with 1 tablespoon lemon juice
  • 2 large eggs beaten

Frying & Serving

  • 2 cups vegetable oil or peanut oil for frying
  • lemon wedges for serving
  • fresh parsley chopped, for garnish

Instructions

  • Pat the catfish fillets dry with paper towels. If your fillets have a dark, fatty line running through the center (the mud line), consider removing it with a sharp knife for a milder flavor profile.
  • In a shallow dish, whisk together the buttermilk and beaten eggs until smooth.
  • In a separate shallow dish, combine the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Whisk thoroughly to distribute the spices evenly.
  • Dip each fillet in the buttermilk mixture, allowing excess to drip off, then thoroughly coat in the cornmeal mixture, pressing gently to adhere. For an extra-crispy result, let the coated fillets rest on a wire rack for 5 minutes before frying.
  • In a large, heavy skillet, heat oil to 350°F (175°C). Use enough oil to reach about ½ inch depth. Test the temperature by sprinkling a few cornmeal crumbs into the oil—they should sizzle immediately but not burn.
  • Carefully place the coated fillets in the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F (63°C).
  • Transfer the fried fillets to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with a pinch of salt if desired.
  • Serve immediately with lemon wedges and garnish with fresh parsley.

Notes

For a healthier version, try air frying (400°F for 10-12 minutes) or oven-baking (425°F for 15-18 minutes) instead of traditional frying.
Fresh catfish should have a mild smell and firm flesh that springs back when pressed.
For gluten-free option, substitute all-purpose flour with rice flour or a gluten-free flour blend.
Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 8-10 minutes rather than microwave for best results.

Nutrition

Calories: 340kcal | Carbohydrates: 18g | Protein: 29g | Fat: 16g | Cholesterol: 115mg | Sodium: 420mg | Fiber: 1.5g
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