“This easy southern fried catfish recipe is dredged in seasoned cornmeal breading and fried to tender and crispy perfection! Salty, flaky, crunchy, with just the right amount of spice! There isn’t much better than a hot and crispy piece of fish!”
5. Remove the fish fillets from the buttermilk mixture and dredge in the cornmeal mixture until fully coated. Shake off any excess breading and place on a wire rack while you repeat with the remaining fish.
8. When the oil is hot, gently drop 2 to 3 pieces of catfish at a time into your oil. Fry for about 6-9 minutes or until they start to float and look golden brown. The internal temperature should be 340 F.