the gingered whisk

Southern Fried Catfish

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!

- The Gingered Whisk


Main Ingredient

▢ 3 Pounds Catfish ▢ ½ Cup Buttermilk ▢ 2 Eggs ▢ 1 ½ Cup Cornmeal ▢ ⅓ Cup All Purpose Flour ▢ 2 Tablespoons Cajun Seasoning ▢ Vegetable Oil (enough to fill your fryer halfway)


Southern Fried Catfish Recipe


4 Servings

Prep Time

20 Minutes

Total Time

30 Minutes



1. Rinse and pat dry your catfish (it needs to be fully thawed if it was frozen).


2. Cut your catfish filets into thirds, if desired, but this isn’t necessary.


3. Add the buttermilk and eggs in a medium bowl and whisk well. Place the fish fillets into the buttermilk mixture and let it sit while you mix the dry ingredients.


4. In a separate medium bowl, combine the flour, cornmeal, and Cajun seasoning. Mix well.


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.


6.  Place the wire rack in the fridge to chill while you heat the oil, about 10-15 minutes.


7. Start heating your oil in a cast iron skillet to medium or medium/high. It needs to be about 350 F and about 2-3 inches deep.


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.


9. Place on a wire cooling rack to allow for the crispiest fish.



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