So good! Nobody beats my nana’s version of this dish!

This recipe brings you the crispy, golden goodness of a classic Southern fish fry. Catfish fillets are soaked in buttermilk for added flavor and tenderness before getting a delicious cornmeal coating and a quick fry.



Ingredient Quantity
Catfish fillets 4
Buttermilk 1 cup
Cornmeal 1 cup
All-purpose flour 1/2 cup
Paprika 1 tsp
Garlic powder 1 tsp
Onion powder 1 tsp
Cayenne pepper 1/2 tsp
Salt To taste
Pepper To taste
Vegetable oil For frying
Lemon wedges For serving


  1. Prep the fish: Pat the catfish fillets dry with paper towels. Season them lightly with salt and pepper.
  2. Buttermilk soak: In a shallow dish, soak the seasoned fish fillets in buttermilk for 10 minutes. This adds flavor and tenderness.
  3. Make the coating: In a separate bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
  4. Dredge the fish: Take each catfish fillet out of the buttermilk, letting excess drip off. Dredge it thoroughly in the cornmeal mixture, making sure it’s well coated.
  5. Heat the oil: In a large skillet or deep fryer, heat enough vegetable oil (around 1 inch) to 350°F.
  6. Fry the fish: Carefully place the coated fillets in the hot oil. Don’t overcrowd the pan, fry them in batches if needed. Fry for 3-4 minutes per side, until golden brown and crispy.
  7. Drain and serve: Use a slotted spoon to transfer the fried fish to a plate lined with paper towels. This will drain any excess oil.
  8. Serve your hot, crispy fish with lemon wedges on the side. Enjoy!

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