Country Fried Catfish

Country Fried Catfish


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Perfectly fried catfish is hard to find outside one of those hometown restaurants, but this recipe is definitely a contender. It's a Southern fried catfish with a cajun twist. Serve with cole slaw and cajun fries for a complete meal!

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Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 1 qt. peanut oil
  • 4 to 6 catfish fillets, about 4 ounces each
  • Creole or Cajun seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt
  • 1 C. stone-ground fine cornmeal
  • 1 C. all purpose flour
  • 1 C. buttermilk

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Heat the peanut oil over high heat until it reaches about 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 kosher salt, cajun seasoning, 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.

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