Crispy Southern Fried Catfish Recipe with Tangy Remoulade

Fried catfish is simple and full of flavor, and with this method you’ll be frying like a pro. If you want that classic Southern fish-fry at home, this recipe delivers a crisp, seasoned cornmeal crust served with a creamy tartar sauce. When cooked properly, the crust is golden and crunchy while the inside stays juicy, flaky, and flavorful.

Key Ingredients

Catfish fillets – Fresh or thawed fillets work; wild-caught catfish are traditional for the best texture and flavor.
Buttermilk – Tenderizes the fish and helps the seasoning and coating adhere.
Cayenne pepper – Adds a touch of heat to balance the richness.
Yellow cornmeal – Creates the signature crunchy crust.
All-purpose flour – Helps the cornmeal stick and lightens the coating.
Creole or Cajun seasoning – Brings bold, zesty flavor.
Paprika – Adds mild smokiness and a golden hue to the crust.
Lemon pepper – A bright, citrusy note that pairs well with fish.
Italian seasoning – Adds a hint of herbal freshness.
Salt & pepper – To taste.
Vegetable oil – For frying; choose an oil with a high smoke point so it won’t overpower the fish.
Mayonnaise – Base for the tartar sauce.
Relish – Adds sweet-tangy contrast to the sauce.
Capers – Provide a salty, briny pop.
Lemon juice – Brightens and balances the sauce.
Dijon mustard – Adds depth and a gentle tang.
Chopped dill – Fresh herb to complement the fish.

Commonly Asked Question

What is catfish?

Catfish is a mild, white-fleshed fish with a slightly sweet flavor. It’s a Southern staple known for its tender texture and its ability to take on seasoning well.

What’s the best oil for frying catfish?

Vegetable, peanut, or canola oil work well because of their high smoke points and neutral flavor.

How do I know when my catfish is done?

Fried catfish should be golden brown and crispy with an internal temperature of 145°F. The flesh should flake easily with a fork.

Southern Fried Catfish

By August DeWindt

Crispy fried catfish with a flavorful cornmeal crust and homemade tartar sauce. Crunchy on the outside, tender inside, and seasoned with bold Southern spices.

Prep: 15 minutes

Cook: 10 minutes

Servings: 4

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Ingredients

Catfish:

Buttermilk
1 lb Catfish, about 3–4 fillets (or one large fillet cut into pieces)
Cayenne pepper
1 ½ c yellow cornmeal
½ c all-purpose flour
1 tbsp Cajun or Creole seasoning
1 tsp Paprika
2 tsp Lemon pepper
2 tsp Italian seasoning
Salt & pepper to taste
Vegetable oil for frying

Tartar sauce:

1 c Mayonnaise
1 tsp Relish
1 tsp Capers
1 tsp Lemon juice
1 tsp Dijon mustard
1 tsp Dill, chopped

Instructions

Place the catfish fillets in a bowl and pour in enough buttermilk to cover. Add a pinch of cayenne pepper, stir to coat, and let the fish soak 15–30 minutes. This helps reduce any muddy flavor and tenderizes the fillets.
While the fish soaks, combine the cornmeal, flour, and all the seasonings in a large bowl. Adjust seasoning amounts to your taste.
Mix the tartar sauce ingredients in a small bowl and whisk until smooth. Taste and adjust lemon, relish, or mustard as desired.
Heat a large skillet or Dutch oven over medium-high and add enough oil to be about 2 inches deep. Heat the oil to 350–375°F (175–190°C) before frying.
Remove excess buttermilk from each fillet and coat thoroughly in the cornmeal mixture, shaking off any extra. Ensure each piece is evenly covered.
Fry the fillets in batches so you don’t crowd the pan. Cook about 4 minutes per side, or until each piece is a deep golden brown and cooked through. Thicker pieces may take a bit longer.
Transfer the fried fish to a wire rack set over paper towels to drain and rest briefly. This keeps the crust crisp while the oil drains away.
Serve the catfish hot with the tartar sauce and your favorite sides. Enjoy!