Fried Catfish is a classic Southern dish that’s crispy, flavorful, and easy to make. Start by preparing the catfish fillets. You can use 4-6 pieces of catfish fillets (fresh or thawed) and pat them dry with paper towels.
For the seasoning, combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper (optional for extra heat), and salt and black pepper to taste in a shallow dish. In a separate bowl, whisk 1 egg with 1/2 cup of buttermilk (or regular milk if you don’t have buttermilk).
Heat vegetable oil (about 1 inch deep) in a skillet over medium-high heat to 350°F. While the oil is heating, dip each catfish fillet into the egg mixture, then dredge it in the seasoned cornmeal mixture, pressing gently to coat evenly.
Carefully place the fillets in the hot oil, cooking 3-4 minutes per side, or until golden brown and crispy. Use tongs to flip the fillets halfway through cooking. Remove the catfish from the oil and drain on paper towels to remove excess oil.
Serve the fried catfish hot with lemon wedges, tartar sauce, or hot sauce on the side. It pairs wonderfully with sides like coleslaw, fries, or cornbread for a classic Southern meal. Enjoy this crispy, flavorful fried catfish!