Fried Catfish reigns supreme in my world, and this easy recipe for Southern Crispy Fried Whole Catfish is one of my favorites. After that first bite of juicy, flaky catfish with that crispy cornmeal crust, trust me—you’ll be hooked just like I was!
I grew up fishing and eating saltwater fish, and we always threw saltwater catfish back into the sea. So it wasn’t until I went to a fish fry that I first tasted fried freshwater catfish; the rest is history.
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Why I love this recipe for fried whole catfish, and you will too
- The golden, crispy crust paired with tender, flaky catfish is true comfort food that brings back memories of fun fish fries and family get-togethers.
- Like my Southern fried fish recipe and cast-iron blackened cod, this crispy fried whole catfish recipe is easy to prepare, uses simple pantry ingredients, has a few easy steps, and cooks quickly.
- Catfish is inexpensive, and if you are like me, you are always looking for ways to save money at the grocery store. It’s likely the least expensive fish at your local seafood store. If you have access to a lake or river and can catch your own, that’s even better!
Ingredient notes:
- Whole catfish – fresh wild-caught or farm-raised catfish both work. You can substitute catfish fillets, but they will not take as long to cook.
- Sea salt, ground black pepper, lemon pepper, paprika and cayenne pepper which is optional, season the fish to perfection and enhance all of the other flavors.
- Cornmeal and all-purpose flour combine to make the crispy breading for the catfish.
- Buttermilk and eggs make the perfect marinade for the fish. Not only does it add great flavor and get rid of any of that ‘muddy’ taste you sometimes find in wild-caught catfish, but it also helps the cornmeal breading stick perfectly, giving you that even, crisp crust when fried.
- Peanut oil (not pictured) is used to fry the catfish. I prefer peanut oil because it has a high smoke point, so it doesn’t smoke at high cooking temperatures.
Check out the recipe card below for a complete list of ingredients and specific amounts.
How to fry a whole catfish
- Sprinkle one teaspoon of salt and ground black pepper evenly on both sides of the fish.
- Add buttermilk and eggs to a separate large mixing bowl. Place the whole fish in the buttermilk mixture, cover with plastic wrap, and refrigerate for 15 minutes.
- While the fish is in the fridge, fill a cast-iron or heavy-bottom stock pot or Dutch oven with peanut oil until 3-4 inches deep. Heat to 350°F as measured with a candy or deep fry thermometer.
- While the oil is heating, add the cornmeal, flour, one teaspoon of sea salt, lemon pepper, paprika, and optional cayenne pepper to a mixing bowl and whisk until combined.
- Remove the fish from the fridge and dredge both sides of the catfish in the cornmeal mixture, pressing down to help them stick. Place them on a wire rack and let them sit for at least five minutes before frying.
- Place a few catfish at a time into the heated oil, but be careful not to overcrowd the pan. Depending on the size of your fish and the pan, you may have to fry your fish in batches.
- Fry for 5-8 minutes, flipping halfway through, or until they are a light golden brown, the flesh is opaque, and the fish flakes easily with a fork. Be careful not to overcook them. Fish is done when the internal temperature reaches 145°F.
- Carefully fish them out (pun intended!) using tongs, a slotted spoon, or a spider strainer. Let them drain for a few seconds, then place on a wire rack.
- Repeat with the remaining catfish. and serve immediately. If desired, squeeze a lemon wedge over each piece just before serving.
Serving and menu suggestions
I always serve fried fish with tartar sauce, cocktail sauce, or both, along with coleslaw, hush puppies, and cheese grits.
Other classic side dishes include french fries, cornbread, potato salad, and macaroni and cheese.
How to store and reheat leftovers
- Before storing, allow the fried catfish to cool completely at room temperature to prevent it from becoming soggy. Then, wrap the fish in paper towels and place it in an airtight container or resealable plastic bag. Fried fish can be stored in the refrigerator for up to 3 days.
- Trust me, fried fish is always best when it’s fresh out of the oil, hot and crispy! However, if you have leftovers, the best way to reheat them is in the oven.
- To do this, preheat the oven to 350°F. For best results, place the fish on a wire rack over a baking sheet. Heat the fish for 10-15 minutes, depending on its size and thickness, until it’s hot and crispy again.
- I do not recommend microwaving leftovers as it will make the crispy breading soggy.
Recipe FAQs
Why do you soak catfish in milk or buttermilk before frying?
Not so much with farmed, but sometimes wild-caught catfish tastes a little muddy. Soaking it in milk or buttermilk first neutralizes that taste. Also, soaking it creates a sticky surface on the fish, which helps the cornmeal breading stick better.
What’s the best oil to fry catfish?
I always fry fish in peanut oil. Other good high-smoking point oils include canola oil, vegetable oil, safflower oil, and sunflower oil.
Why do you let breaded fish sit for a few minutes before frying?
Letting breaded fish sit for a few minutes before frying allows the coating to adhere better to the fish, which prevents the breading from falling off while frying.
Insider tips for the best results:
- For fried fish, you’ll want to make sure the exterior is golden brown and crispy while the inside is fully cooked and moist. Using an instant-read meat thermometer is the best way to check the internal temperature without overcooking or undercooking the fish.
- Fry the fish in batches to avoid overcrowding the pan. A candy or deep fry thermometer should be used to monitor the oil temperature.
- You may need to raise or lower the burner heat to keep the oil at a consistent temperature. If the oil is too cold, the fish will absorb more oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
- Check out this tip from America’s Test Kitchen to minimize the fishy smell sometimes associated with frying fish. Mix half a cup of vinegar with a cup of water in a small saucepan and let it simmer on the stove over low to medium heat for 10 to 15 minutes.
More fried seafood recipes
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Southern Crispy Fried Whole Catfish
Fried Catfish reigns supreme in my world, and this easy recipe for Southern Crispy Fried Whole Catfish is one of my favorites. After that first bite of juicy, flaky catfish with that crispy cornmeal crust, trust me—you’ll be hooked just like I was!
Equipment
- cast-iron or heavy-bottom stock pot or Dutch oven
- tongs, slotted spoon, or spider strainer
Ingredients
- 2 pounds whole catfish head removed, gutted, and skinned
- 2 teaspoons sea salt divided
- ¼ teaspoon ground black pepper
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 cup buttermilk
- 3 large eggs beaten
- peanut oil for frying
- 2 lemons cut into wedges for serving, optional
Instructions
- Sprinkle one teaspoon of salt and ground black pepper evenly on both sides of the fish.
- Add buttermilk and eggs to a separate large mixing bowl. Place the whole fish in the buttermilk mixture, cover with plastic wrap, and refrigerate for 15 minutes.
- While the fish is in the fridge, fill a cast-iron or heavy-bottom stock pot or Dutch oven with peanut oil until 3-4 inches deep. Heat to 350°F as measured with a candy or deep fry thermometer.
- While the oil is heating, add the cornmeal, flour, one teaspoon of sea salt, lemon pepper, paprika, and optional cayenne pepper to a mixing bowl and whisk until combined.
- Remove the fish from the fridge and dredge both sides of the catfish in the cornmeal mixture, pressing down to help them stick. Place them on a wire rack and let them sit for at least five minutes before frying.
- Place a few catfish at a time into the heated oil, but be careful not to overcrowd the pan. Depending on the size of your fish and the pan, you may have to fry your fish in batches.
- Fry for 5-8 minutes, flipping halfway through, or until they are a light golden brown, the flesh is opaque, and the fish flakes easily with a fork. Be careful not to overcook them. Fish is done when the internal temperature reaches 145°F.
- Carefully fish them out (pun intended!) using a slotted spoon or spider strainer. Let them drain for a few seconds, then place on a wire rack.
- Repeat with the remaining catfish. and serve immediately. If desired, squeeze a lemon wedge over each piece just before serving.
Notes
If you have never cleaned or skinned a catfish, I recommend asking your fishmonger to do it.
For fried fish, you’ll want to make sure the exterior is golden brown and crispy while the inside is fully cooked and moist. Using an instant-read meat thermometer is the best way to check the internal temperature without overcooking or undercooking the fish.
Fry the fish in batches to avoid overcrowding the pan. Use a candy or deep fry thermometer to monitor the oil temperature.
You may need to raise or lower the burner heat to keep the oil at a consistent temperature. If the oil is too cold, the fish will absorb more oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
Check out this tip from America’s Test Kitchen to minimize the fishy smell sometimes associated with frying fish. Mix half a cup of vinegar with a cup of water in a small saucepan and let it simmer on the stove over low to medium heat for 10 to 15 minutes.
Nutrition
Calories: 557kcalCarbohydrates: 56gProtein: 50gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 261mgSodium: 1374mgPotassium: 1189mgFiber: 6gSugar: 5gVitamin A: 704IUVitamin C: 30mgCalcium: 144mgIron: 4mg
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