Southern Fried Catfish

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This traditional southern fried catfish dish is dredged in wonderfully seasoned and peppered cornmeal breading until golden brown and soft.


2/3 cup cornmeal (yellow)
1 1/2 teaspoon seasoned salt, up to 2 teaspoons/taste the seasoned cornmeal and adjust as needed
a half teaspoon of black pepper
1/2 teaspoon cayenne
a half teaspoon of lemon pepper
paprika, 1/4 teaspoon
2 eggs, big
2 tablespoons spicy sauce
1 pound of catfish fillets
Serve with lemon wedges, tartar sauce, and spicy sauce.


Combine cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika in a brown or ziploc bag and shake well.
Whisk together eggs and spicy sauce in a deep pie dish or big shallow basin.
Each filet should be dipped in beaten eggs on both sides before being dipped in cornmeal breading and shaken firmly to coat. Place the fillet on the baking sheet that has been coated. Carry on with the rest of the fillets in the same manner.
Refrigerate the fish for about 10-15 minutes before removing it.
Pour about 4 inches of oil into a large dutch oven, saucepan, or deep fryer and heat over medium-high heat until the temperature reaches around 340 degrees.
Fry the fillets in batches until golden brown, then remove and drain on wire racks or paper towels.
Allow it cool for 5-10 minutes before serving with lemon and parsley.

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