Southern Fried Catfish Recipe - Allrecipes.com
Southern Fried Catfish Recipe
  • READY IN 30 mins

Southern Fried Catfish

Recipe by  

"Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  2. In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  3. Heat oil in deep fryer to 365 degrees F (185 degrees C).
  4. Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
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Footnotes

  • Editor's Note
  • The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2009

I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to 10 minutes. This way you wwill not have problems with the breading falling off!

 
Most Helpful Critical Review
Jul 02, 2007

2 minutes into frying, the batter came off the catfish. Maybe an egg in the buttermilk mixture would help. (I usually use whole milk and egg)

 
Feb 08, 2010

This was a very easy recipe, It was de-licious- !, I didnt have the buttermilk, just used regular, and it still was a hit at the dinner table

 
Sep 14, 2010

The breading was crisp, stayed on the fish and the fish was flaky. The only draw back was it was a bit bland. We were expecting a little more zing with the Old Bay, but it didn't deliver. Being from the South ourselves, we were a bit disappointed.

 
Apr 11, 2008

This was really good. The catfish turned out nice and crispy. My whole family enjoyed this recipe. I wouldn't change the recipe at all.

 
Mar 21, 2011

Batter stayed on the fish which was a plus, but the recipe lacked flavor. Next time I will triple the bay seasoning.

 
Jan 25, 2010

this diffantly works but i also suggest adding an egg wash to the buttermilk and water mixture and make sure your grease is hot enough

 
Mar 02, 2012

To sour 1 cup of regular milk, just add a T or two of white vinegar and let sit for 10 minutes. I gave this a 4 because I dredged the fish in flour before wet ingredients. Nice flavor. Don't forget the malt vinegar either!

 

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Nutrition

  • Calories
  • 1428 kcal
  • 71%
  • Carbohydrates
  • 131.6 g
  • 42%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 78.6 g
  • 121%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 45.8 g
  • 92%
  • Sodium
  • 917 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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