Classic Fried Catfish

"Southern Living Magazine, June 2001."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by momaphet photo by momaphet
Ready In:




  • Combine first 5 ingredients in a large shallow dish.
  • Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
  • Pour oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees.
  • Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Questions & Replies

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  1. I didn't use as much oil and upped the cayenne pepper. Served with homemade tartar sauce and we were in fried catfish heaven. Thanks for sharing!
  2. Simple and straight forward this was a tasty dish though for personal tastes I would add more seasoning. I cut the oil down some but still thought it was a lot to have to use and might try using less next time. Made for Culinary Quest 2014 for the Cruisin' Culinary Queens
  3. This is my last completion for U.S. Southern leg of Culinary Quest 2014. We really enjoyed it with a lemon wedge, chilled potato salad and a lemon spritzer. All Hale Summer! One of the very fer perks of living in the boonies is Howard. Howard is a lovely gentelman and a traveling fish-seafood provider. He comes to town every 3 months with his truck full of laden freezers. His stock list is amazing he has many things that I could never find in a market here. I currently have catfish, pickerel, bacon wrapped Digby Bay scallops, halibut steaks and a few other things. I've never had anything from him that doesn't look, smell and taste like fresh caught. Anyway, The catfish was delicious, Thanks so much for this one. :D
  4. Simple and oh so good This was made with gluten free ingredients and was absolutely wonderful. We enjoyed this with Company's Coming Slaw, french fries, cornbread and yes, a slice of onion on the side True comfort food. Made for Culinary Quest 2014.


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