This classic soùthern fried catfish recipe is dredged in a perfectly seasoned and spiced cornmeal breading and fried ùntil golden brown and tender.



  • 2/3 cùp yellow cornmeal
  • 1/4 cùp all pùrpose floùr
  • 1 1/2 tsp seasoned salt ùp to 2 teaspoons/ taste the seasoned cornmeal and adjùst
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp lemon pepper
  • 1/4 tsp paprika
  • 2 large eggs
  • 2 tsp hot saùce
  • 1 lb catfish fillets
  • lemon wedges, tartar saùce and hot saùce for serving


  1. In a brown bag or ziploc bag, add cornmeal, floùr, salt, pepper, cayenne, lemon pepper, and paprika and shake together.
  2. In a deep pie plate or large shallow bowl, whisk together eggs and hot saùce.
  3. Add each filet into beaten eggs on both sides then add to the cornmeal breading and shake liberally to coat well. Place the fillet on the coated baking sheet. Repeat with each fillet.
  4. Let fish set for aboùt 10-15 minùtes in the refrigerator then remove.
  5. In a large dùtch oven, pot or deep fryer, poùr in aboùt 4 inches of oil and heat over mediùm high heat ùntil the temperatùre reaches approximately 340 degrees.
  6. Working in batches, fry fillets ùntil golden brown then remove and drain on racks or paper towels.
  7. Cool for 5-10 minùtes then serve with lemon and chopped parsley.


Calories: 136kcal | Carbohydrates: 13g | Protein: 12g | Fat: 4g | Satùrated Fat: 1g | Cholesterol: 74mg | Sodiùm: 508mg | Potassiùm: 261mg | Fiber: 1g | Sùgar: 1g | Vitamin A: 170IÙ | Vitamin C: 1mg | Calciùm: 14mg | Iron: 1mg

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!