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.
Course Main Course
Cuisine American, Southern
Keyword Southern Fried Catfish, Southern Pan Fried Catfish
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 217kcal
Author Michelle
Ingredients
6catfish filets
1cupcornmeal
1½tablespoonsCajun seasoning
1½teaspoonsgarlic powder
½teaspoonsalt
½teaspoonblack pepper
6tablespoonsbutter
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.