Southern Fried Catfish

Southern Fried Catfish






Catfish and lobsters have more in common than you may realize. At one time, they were both considered trash fish. Not worth keeping. If you could get your hands on some of my crispy Southern Fried Catfish, you’d wonder what in the world folks were thinking when they considered catfish not fittin’ to eat.

Some folks notice a muddy flavor with catfish.  A sure fire way to combat that is to marinate the fish in buttermilk. The same goes for removing gaminess from wild game. I marinate catfish for at least an hour but no more than four. Some folks marinate overnight which seems like a long time to have tender fish exposed to the acid in buttermilk.


  • yield: 3 to 4 servings (except in my family you can cut the number of servings in half)
  • Fried foods are not greasy if they're cooked right.  Properly cooked fried catfish will have a crunchy, not soggy, breading and tender, creamy meat. To ensure the breading stays crispy after cooking, place the fish on a cooling rack instead of paper towels. Soaking in buttermilk takes away any hint of a muddy flavor that's sometimes found in catfish.
  • 1 pound catfish fillets
  • 1 cup buttermilk
  • 1 1/2 cups medium ground corn meal
  • 1/2 cups self-rising flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
Read the whole recipe on Syrup and Biscuits