Southern Pan Fried Catfish is flaky and juicy with a golden, crispy cornmeal crust, pan fried to perfection. Serve with fresh creamy coleslaw for the perfect meal.
Southern Pan Fried Catfish
My love of fried catfish is rather recent. I actually don't remember eating it at all before I was married. But with a lot of Southern blood in my hubby's family and moving to a small river-town, I was quickly introduced to this yummy classic, and thankfully so.
TRUE Southern fried catfish recipe is coated in cornmeal and pan-fried to perfection. AND it's super easy to make.
This southern pan fried catfish is flaky and juicy with a crispy, golden cornmeal crust. This recipe does not use any flour dredging because I've found it's really messy and completely unnecessary. In fact, this recipe makes a way crispier crust than any I've tried that include flour.
I do love this beer battered catfish, but it takes a little longer and you have to bread out the deep fryer. So most of the time I opt for the way easier, and also delicious, pan-fried version.
What Kind of Oil Should I Use for Frying?
Because this catfish is pan-fried instead of deep fried, I recommend using butter. It adds a delicious, creamy flavor and it's easy to work with.
Other healthy alternatives are olive oil or coconut oil.
What Sides Go with Southern Pan Fried Catfish?
It's a well known fact that you can't have fried catfish without Southern creamy coleslaw. Fresh, crisp, creamy, and tangy, it just complements the warm, rich catfish perfectly.
Be sure to make some homemade tartar sauce (because it's THE BEST) for dipping.
Some other sides that would be amazing with southern pan fried catfish are deviled egg potato salad, garlic herb roasted potatoes and green beans, or this cheesy corn bake.
You can also pair it with a bread such as this skillet cornbread, buttermilk biscuits, or Cheddar Bay biscuits.
More Southern Catfish Recipes You'll Love
- Baked Catfish Nuggets - simple baked cornmeal coated catfish nuggets.
- Lemon Pepper Baked Catfish - cornmeal coated catfish seasoned with lemon pepper and baked to golden perfection.
- Fried Catfish Nuggets - these catfish nuggets are battered and fried for extra crispiness.
- Beer Battered Catfish - catfish coated in crispy beer batter and deep fried.
- Southern Oven Fried Chicken - the BEST UN-fried chicken you'll ever have. Juicy, crispy, and DELICIOUS.
Southern Pan Fried Catfish
Ingredients
- 6 catfish filets
- 1 cup cornmeal
- 1½ tablespoons Cajun seasoning
- 1½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons butter
Instructions
- In a flat dish (Like a baking dish or cake pan), combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper. Whisk together to combine.
- Coat catfish in cornmeal mixture. Remove to a large plate or tray.
- Heat half of the butter in a large skillet over medium-high heat.
- When butter is hot, fry 2-3 fillets at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
- Repeat with remaining butter and catfish.
- Serve immediately.
Video
Notes
- This recipe is gluten free.
- To get rid of the "muddy" catfish flavor, you can soak fillets in buttermilk for an hour.
- Fry the catfish in batches, and do NOT overcrowd the pan. Overcrowding your cast iron will lower the oil’s temperature, which will result in soggy fish. Stick with a few pieces at a time.
- Substitute other oils for butter to make dairy free. Alternatives include coconut oil, olive oil, vegetable oil, or canola oil.
- Dip your delicious catfish in the best sauce! Try my favorite homemade tartar sauce.
- Freezer Directions: To freeze, prepare catfish according to recipe. Allow to cool completely. Transfer to a freezer bag. Freeze for up 3 months. To use, bake in a single layer on a baking sheet in a 350°F oven for about 10-15 minutes, until heated through.
Nutrition
UPDATE INFO: This recipe was originally published in August 2015. It was updated with new images, more detailed instructions and tips, and a video in March 2021.
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Traci says
Omgosh this Cajun catfish takes me back to living in the Midwest. I love the trick of buttermilk soaking! Great recipe...thanks for sharing 🙂
Kalu Lor says
Yum! This deep-fried catfish is amazing. Had it last night with the family and we all loved it. Definitely a keeper.
Shanna M. says
I love me some catfish and this was one of my favorite ways of eating it. I upped the cajun seasoning a bit because I like it a little spicier. So good!
Aimee Mars says
I've been looking for a good fried catfish recipe! I'm from the south and ate this growing up so much. I can't wait to make this.
Michelle | Sift & Simmer says
Thanks for the tip on how to get rid of the "muddy" catfish flavour -- can't wait to try out this recipe!
Claudia Lamascolo says
Wow not only does this look fabulous love the tips to make it even better !!!
Lisa | Garlic & Zest says
Your fried catfish looks perfect! So crunchy and golden. You're so right, the tartar sauce - it's essential. I'm so glad you put that note about removing the muddiness too -- I invariably get the "muddy catfish".
Anjali says
This recipe is so light and satisfying!! Love the cornmeal crust on the fish too!
Michelle Boule says
I have been craving catfish since I visited my cousin in the south last year. I'll have to make this soon!
Beth says
Wow! This looks out of this world delicious! My daughter and I are going to love this! So excited to give this a try!
Sara Welch says
Enjoyed this for dinner last night and it did not disappoint! So crispy and flavorful; easily, a new favorite dinner recipe!
Rachel Routin says
Trying this recipe tonight, it looks amazing. I'm going to try a trick a southern friend told me to do with the Catfish, add yellow mustard to the Catfish and makes even more crispy and you can't taste the mustard at all, it also keeps the batter intact!
Michelle says
Oh, that's interesting! I'll have to give it a try sometime!