Recipe By Mama Smith
Published Jun 9th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 2 servings Calories 1427.2

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Recipe Ingredients

  • ½ cup buttermilk
  • ½ cup water
  • salt and pepper, to taste
  • 1 pound catfish fillets, cut in strips
  • 1 ½ cups fine cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1 quart vegetable oil for deep frying

Cooking Directions

  1. 1 In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  2. 2 In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  3. 3 Heat oil in deep fryer to 365 degrees F (185 degrees C).
  4. 4 Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts

  • Calories 1427.2
  • Carbohydrate 131.6 g
  • Cholesterol 145 mg
  • Fat 78.6 g
  • Fiber 6 g
  • Protein 45.7 g
  • Saturated Fat 13.2 g
  • Sodium 799.9 mg
  • Sugar 5.9 g

Chef's Notes

The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.


  1. I always eliminate the buttermilk stage, never thought it added a thing to the taste. But the seasoning of the cornmeal and flour is spot on. If you are having trouble getting the batter to stick, place prepared catfish in the freezer for 15-20 min. Then go directly to the hot oil. At 375 degrees - Read more ...
  2. To sour 1 cup of regular milk, just add a T or two of white vinegar and let sit for 10 minutes. I gave this a 4 because I dredged the fish in flour before wet ingredients. Nice flavor. Don't forget the malt vinegar either!
  3. Batter stayed on the fish which was a plus, but the recipe lacked flavor. Next time I will triple the bay seasoning.
  4. The breading was crisp, stayed on the fish and the fish was flaky. The only draw back was it was a bit bland. We were expecting a little more zing with the Old Bay, but it didn't deliver. Being from the South ourselves, we were a bit disappointed.
  5. This was a very easy recipe, It was de-licious- !, I didnt have the buttermilk, just used regular, and it still was a hit at the dinner table
  6. this diffantly works but i also suggest adding an egg wash to the buttermilk and water mixture and make sure your grease is hot enough
  7. I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to 10 minutes. This way you wwill not have problems with the breading falling - Read more ...
  8. This was really good. The catfish turned out nice and crispy. My whole family enjoyed this recipe. I wouldn't change the recipe at all.
  9. 2 minutes into frying, the batter came off the catfish. Maybe an egg in the buttermilk mixture would help. (I usually use whole milk and egg)

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