Crispy Catfish

Soulfood Crispy Catfish.

Classic Southern catfish that’s crispy, seasoned through-and-through, golden on the outside, tender and flaky inside. This is the real deal—perfect for fish fries, Sunday dinners, or po'boys.

⭐ What Makes It Soul Food?

• Deeply seasoned cornmeal coating

• Hot, clean oil for a shatter-crisp crust

• A buttermilk soak that keeps fish juicy

• Southern spices: paprika, cayenne, lemon pepper, and garlic

• Served with hot sauce, tartar, cornbread, or hushpuppies

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🥣 Ingredients

Catfish

• 4–6 catfish fillets (fresh or frozen & thawed)

• 1½ cups buttermilk

• 1 tbsp hot sauce (Louisiana style)

• 1 tsp lemon juice

Seasoned Cornmeal Coating

• 1½ cups yellow cornmeal

• ½ cup flour (helps crust cling)

• 2 tsp paprika

• 1½ tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp lemon pepper

• ½ tsp cayenne (optional for heat)

For Frying

• Peanut oil or vegetable oil

• Cast iron skillet or deep fryer

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🔥 Instructions

1. Prep the catfish (SO IMPORTANT)

Rinse lightly and pat dry.
Combine buttermilk, lemon juice, and hot sauce in a dish.
Add fish, coat well, and marinate 20–30 minutes.
This makes the fish tender and infuses flavor.

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2. Make the seasoned coating

In a bowl, mix cornmeal, flour, paprika, garlic, onion powder, lemon pepper, cayenne, salt, and pepper.
Taste a pinch—Southern fish batter should be boldly seasoned, not bland.

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3. Dredge the fish

Remove fillets from buttermilk (let excess drip off).
Press firmly into the cornmeal mixture until fully coated.
Shake gently to remove loose meal.

💡 Let the coated fish rest 5 minutes so the crust adheres better.

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4. Heat the oil

Fill cast iron skillet halfway with oil.
Heat to 350°F (175°C).
If you don’t have a thermometer: a pinch of cornmeal should sizzle instantly.

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5. Fry the catfish

Carefully lower fish into the oil.
Cook 3–4 minutes per side, depending on thickness.
Do not overcrowd the pan.
Remove when golden and crispy.

Place on a wire rack (preferred) or paper towels.

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6. Finish with flavor

While hot, sprinkle lightly with lemon pepper or a pinch of salt.
Serve immediately for maximum crunch.

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🍽️ Serving Suggestions

Classic Soul Food sides for catfish:

• Hushpuppies

• Collard greens

• Coleslaw

• Fried okra

• Mac and cheese

• Cornbread

• Red beans & rice

Perfect sauce pairings:

• Hot sauce

• Remoulade

• Tartar sauce

• Lemon wedges

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🔥 Chef Tips (HIGH VALUE)

• Do not fry cold fish → let it sit at room temp 10 minutes before frying.

• Use cornmeal, not breadcrumbs for authentic Southern texture.

• Oil too hot = burnt crust; too cool = soggy fish.

• Add 1 tsp baking powder to the cornmeal mix for a lighter, puffier crust.

• For extra crunch: double dredge (dip back in buttermilk, then cornmeal again).

OTHER RECIPES

..a nice soulfood recipe to try ! 

 soul food Ingredients

• 4 catfish fillets, (about 6 to 8 ounces each)
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 cup CRISCO Oil
• tartar sauce, (optional)

soul food INSTRUCTIONS 

 Rinse fish. Pat dry. 

Combine cornmeal, flour, salt, paprika, onion powder and pepper on sheet of plastic wrap or wax paper. Combine egg and water in shallow dish or pie plate. 

Dip fish in egg mixture.

 Coat with cornmeal mixture. 

Heat Crisco Oil to 365�F in electric skillet or on medium-high heat in large heavy skillet. 

Fry fish for 5 to 7 minutes on each side or until crisp and browned. 

Drain on paper towels. 

Serve with tartar sauce, if desired...and the soulfood recipe of catfish s ready to serve...enjoy ! coleslaw

Crispy Catfish Soulfood Video :