This is a basic recipe for southern fried catfish. Growing up, we had a large stocked pond full of catfish, brim, and a few bass. My favorite were the catfish, because you can fillet them off of the backbone and they were plentiful. If you can find them, wild catfish, or catching your own is the way to go. Farm raised catfish are not as flavorful, but then again you do not have to clean them. And if you have never cleaned a catfish, it is not easy, there is skinning involved. Nowadays, I stick to the fillets at Sam’s because they are cheap and easy! If we have a craving for good wild catfish, we know of wonderful little hole in the wall restaurants.
This recipe is very easy. I do not marinate my catfish in buttermilk, nor did my mother. Although my granny did marinate. The older people use to think you had to drink buttermilk with fish, so that if you swallowed a bone the buttermilk would dissolve it. Silly huh? After we figured out buttermilk doesn’t dissolve bones, we stopped marinating the fish in it. Catfish, especially farm-raised are so incredibly tender, I do n0t know how you could make them any more tender. I think the main advantage to a buttermilk marinate is to add flavor, and have a thicker breading. I prefer a very thin breading, so I do not use it. You must fry the catfish at a pretty high heat, a little higher than medium to keep it tender. Think of it as if you are broiling a fish, fast cooking, and high heat. I have only had tough catfish one time, and it was when a neighbor cleaned their pond out by dragging and brought us one of the biggest catfish I had ever seen. We tried to fry him up, but he was so tough and old that he was in-editable, maybe he would have benefited from the buttermilk marinade!
Ingredients
- Catfish Fillets
- 1 cup flour
- 1 cup fine ground corn meal
- 3 tablespoons Southern Spice Blend, or another Cajun Spice blend
- Oil for frying
Method
- Preheat oil to 375. It will be a little higher than medium on the stove.
- Mix together flour, corn meal, and spices.
- Bread catfish and fry until firm. Don’t overcook, because then it will be tough and rubbery.
- Serve with a simple cocktail or tarter sauce.
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Tags: catfish
I usually marinate the fish with salt, pepper, rice wine and ginger, very Chinese, I guess.
These fried fish are wonderful at any time.
Angie’s Recipes
Angie@Angie’s Recipes´s last blog, Chilled Ping Pei Mooncakes / 花色冰皮月饼
I’ve never had catfish before. This looks so good. I love your plate, nice color.
Hélène´s last blog, Maple-Roasted Root Vegetables – Epicure Selections
your catfish looks perfect!
doggybloggy´s last blog, not awful
This reminds me of fishing in my Uncle’s pond and having the family fry up some catfish. Mmm, it’s so tasty. Great post!
Brie´s last blog, True Blood Martini
If swallowed fish bone, the elderly here suggested to drink diluted vinegar, very Chinese as Angie said. Effective or not, do they spell out the culture differences?
Lovely and crispy catfish. We usually fry our fish whole. Better look for some catfish and do this recipe.
Divina´s last blog, Creamy Homemade Nut Milk
This is so yummilicious SGG. Buttermilk? I have never used buttermilk for fish
Excellent! Will want to try this out .Thanks for sharing 
Cheers !
sizzlechef´s last blog, Orange n Beans Gravy Rice
The fish looks so good. I’m not a fish lover but this definitely looks tasty.
Blackswan´s last blog, Event: The Stylish Shall Be Lavishly Pampered
Perfect. It has simple ingredients and what a lovely photo of some nice looking catfish fillets.
I’ve never had catfish but this sounds really delicious and I love the seasonings that were used and the crust looks crisp to perfection
Jessie´s last blog, Bacon, Potato and Cheese Waffles
LOVE fried catfish. Yours looks delicious.
Alta´s last blog, Vegetarian Bean and Pumpkin Chili, plus a Gluten-Free Cheddar Serrano Biscuit
thanks, looks great! did not know about buttermilk & fish, i think that’s very cute!
I like the way that you prepare it…very simple and yet looks so yummie! Have to give a try
Classic! This is one of the dishes we miss for sure, and you can’t find anything as good as the Southern touch on it.
The Duo Dishes´s last blog, A Tasty Deed
Congrats SGG, your catfish is Today’s Top 9
)
Elin´s last blog, Stir fry Bitter Gourd Spindle With Mushrooms
I just made some southern fried catfish fingers and they paired perfectly with a quick and easy remoulade I made with mayo and some spices. Love the recipe, thanks for sharing!
Johnna Knows Good Food´s last blog, Food.Fun.Stuff: Gin Goes to New Heights
Hey…I love your recipe of southern Dishes and directory of food blogs..I would totaly keep you in my radar..
cheers
A
Atreyee´s last blog, Un ‘meat’ Balls
I miss fried catfish, haven’t had it since I left the U.S. a few years ago. This recipe sounds really inviting, will have to try and replicate it!
Greetings!
Chris
http://basicbasil.typepad.com/basicbasil/
Chris´s last blog, "Antipasto di Polipo e Gamberi": A Summer Seafood Delight
Cut the filets,of pond fish and large river cats,cross ways,about the size of your fingers,and fry in hot greese,they will taste real good.The brown in the little cracks,is fat,and will taste sorta musty,if left in big hunks,especally in pond fish,and the water is still,and they feed them plenty of feed.These,are some of the great southern dishes.Big river cats also,need to be cut thin,they are usually real fat.A large dutch oven is good for frying and holding the heat.