Best 9 Southern Style Pan Fried Catfish Recipes

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Southern-style pan-fried catfish is a classic dish that is enjoyed by people all over the world. This delicious dish is made with fresh catfish fillets that are seasoned with a variety of spices and then fried in a hot skillet until they are golden brown and crispy. The result is a flavorful and satisfying meal that is sure to please everyone at the table. If you are looking for a delicious and easy-to-make recipe for southern-style pan-fried catfish, then you have come to the right place. In this article, we will provide you with a step-by-step guide to making this classic dish.

Let's cook with our recipes!

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

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

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

  • 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.
  • 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.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • 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.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk

Steps:

  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
  • Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
  • Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

SOUTHERN-STYLE PAN-FRIED CATFISH



Southern-Style Pan-Fried Catfish image

Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 12

1/2 cup buttermilk
2 tablespoons whole-grain mustard
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 tablespoon minced garlic
2 teaspoons Louisiana hot sauce or other red hot sauce
4 (6- to 8-ounce) skinless catfish fillets
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon coarse salt
2/3 cup vegetable oil, for frying
Emeril's Kicked-Up Tartar Sauce, for serving (optional)
Lemon wedges, for serving

Steps:

  • Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
  • In another shallow baking dish, whisk together flour, cornmeal, and salt.
  • Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
  • Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
  • Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

SOUTHERN-STYLE OVEN-FRIED CATFISH



Southern-Style Oven-Fried Catfish image

I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Provided by carina

Categories     Seafood     Fish     Catfish

Time 35m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
  • Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
  • Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g

SOUTHERN PAN FRIED CATFISH



Southern Pan Fried Catfish image

Southern Pan Fried Catfish is flaky and juicy with a golden, crispy cornmeal crust, pan fried to perfection. Serve with fresh creamy coleslaw for the perfect meal.

Provided by Michelle

Categories     Main Course

Time 45m

Number Of Ingredients 7

6 catfish filets
1 cup cornmeal
1½ tablespoons Cajun seasoning
1½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon black pepper
6 tablespoons butter

Steps:

  • In a flat dish (Like a baking dish or cake pan), combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper. Whisk together to combine.
  • Coat catfish in cornmeal mixture. Remove to a large plate or tray.
  • Heat half of the butter in a large skillet over medium-high heat.
  • When butter is hot, fry 2-3 fillets at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
  • Repeat with remaining butter and catfish.
  • Serve immediately.

Nutrition Facts : ServingSize 1 fillet, Calories 217 kcal, Carbohydrate 11 g, Protein 20 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 295 mg, Fiber 2 g, Sugar 1 g

CLASSIC FRIED CATFISH



Classic Fried Catfish image

Skip the restaurants, and make your own fried catfish at home.

Provided by Southern Living Editors

Time 8h25m

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups buttermilk
1/4 teaspoon hot sauce
6 (4- to 6-oz.) catfish fillets
1/3 cup plain yellow cornmeal
1/3 cup masa harina (corn flour)*
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
Peanut oil

Steps:

  • Whisk together buttermilk and hot sauce.
  • Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
  • Combine cornmeal and next 6 ingredients in a shallow dish.
  • Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
  • Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
  • Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.

PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

Steps:

  • Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  • Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  • Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

From Louis Osteen's Charlston Cuisine, Recipes from a Lowcountry Chef." His restaurant is Louis's in Charlston. This has buttermilk, flour, cornmeal, rice flour, beer, some spices and is fried in peanut oil. Can use 8 (4 oz. each) fillets or 4 (8 oz. each) fillets. You need 2 hours of marinating and then 3o minutes chilling so prepare accordingly. I can't wait to try this!

Provided by Oolala

Categories     Catfish

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup buttermilk
3/4 cup beer, do NOT use dark beer
2 lbs catfish fillets, split down the middle
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup rice flour
1 tablespoon paprika
2 tablespoons salt
2 tablespoons fresh ground black pepper
peanut oil (for frying)

Steps:

  • Combine buttermilk and beer in a nonreactive bowl.
  • Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
  • Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
  • Drain fillets and toss them lightly in the breading mixture to coat them.
  • Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
  • Preheat the oven to 200 degrees F.
  • On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
  • Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
  • Remove the fillets with a slotted spoon and place them on paper towels to drain.
  • Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
  • Work quickly so that they don't get overdone and serve immediately.

Nutrition Facts : Calories 658.9, Fat 19.7, SaturatedFat 4.7, Cholesterol 108.9, Sodium 3687.6, Carbohydrate 70.6, Fiber 5, Sugar 3.4, Protein 44.9

PAT'S PAN-FRIED CATFISH



Pat's Pan-Fried Catfish image

Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!

Provided by Bone Man

Categories     Catfish

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

6 medium catfish fillets (no skin)
2 cups flour, divided
1/2 cup yellow cornmeal
1/4 teaspoon garlic salt
1/2 teaspoon dried thyme
2 tablespoons fresh lemon juice
1 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon dried fennel (optional)
2 large eggs
1 cup buttermilk
2 cups Crisco shortening

Steps:

  • Dry your catfish filets with paper towels.
  • Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
  • Next, heat the shortening in a large skillet over medium-high heat.
  • Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
  • In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
  • On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
  • Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
  • Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
  • When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
  • Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
  • NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!

Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2

Tips:

  • Use fresh catfish fillets. Fresh fillets will have a firm texture and a mild flavor. Avoid fillets that are slimy or have a strong odor.
  • Season the catfish fillets well. Season the fillets with salt, pepper, and your favorite seasonings before frying. This will help to enhance the flavor of the fish.
  • Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to evenly cook the catfish fillets and prevent them from sticking.
  • Heat the skillet over medium-high heat. The skillet should be hot enough to sear the catfish fillets but not so hot that they burn.
  • Fry the catfish fillets for 3-4 minutes per side. Cook the fillets until they are golden brown and flaky. Do not overcrowd the skillet, or the fillets will not cook evenly.
  • Serve the catfish fillets immediately. Serve the fillets with your favorite sides, such as hush puppies, coleslaw, or French fries.

Conclusion:

Southern-style pan-fried catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your catfish fillets are cooked perfectly every time. So next time you're in the mood for some good old-fashioned Southern cooking, give this recipe a try. You won't be disappointed!

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