Classic Southern Fried Catfish Plate
Crispy pan-fried catfish fillets with a golden cornmeal crust, served with tangy tartar sauce and hot sauce. A Southern classic that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
- 4 6-oz fillets catfish fillets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 pinch each salt and pepper to taste
- ½ tsp cayenne pepper
- ½ cup vegetable oil
- ½ cup mayonnaise
- 3 tbsp pickle relish
- 1 tbsp fresh lemon juice
- ½ tsp hot sauce
- 1 for serving lemon wedges (optional)
Instructions
- 1
Pat catfish fillets dry with paper towels on both sides.
- 2
Mix cornmeal, flour, salt, pepper, and cayenne in a shallow bowl.
- 3
Combine mayo, relish, lemon juice, and hot sauce in a small bowl. Set tartar sauce aside.
- 4
Heat oil in a 12-inch cast iron skillet over medium-high until shimmering, about 2 minutes.
- 5
Dredge each catfish fillet in the cornmeal mixture, coating both sides thoroughly.
- 6
Carefully place fillets in the hot oil without moving them. Fry 3-4 minutes until edges turn golden.
- 7
Flip fillets once and fry 2-3 minutes more until the crust is deep golden and fish flakes easily.
- 8
Transfer fillets to a paper towel-lined plate to drain excess oil.
- 9
Serve catfish hot with tartar sauce and lemon wedges on the side.
Tools you’ll need
- 12-inch cast iron skillet
- instant-read thermometer (optional)
- shallow bowl
- small bowl
- paper towels
- slotted spatula
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