Why You Will Love This Southern Fried Catfish
If you grew up in Oklahoma or anywhere in the South, there’s a good chance you’ve spent a Saturday out on the lake hoping to bring home enough fish for Sunday dinner. That’s exactly what inspired this recipe.
My husband and I recently went fishing, and every time we dropped our lines into the water, another catfish seemed to bite. I caught five nice-sized catfish, but the real prize was the 5½-pound catfish my husband reeled in. The moment we got home, I already knew what was on the menu.
There is just something about fried catfish that feels like home. The flaky fish, the crunchy golden crust, a squeeze of fresh lemon, and a few dashes of Louisiana Hot Sauce…it doesn’t get much better than that.
Whether you caught the fish yourself or picked up fresh fillets from the store, this recipe delivers everything I want in Southern Fried Catfish. It’s perfectly seasoned, extra crispy, and fried until golden brown with that crunchy crust everyone reaches for first.
Ingredients
- Fresh Catfish: Fresh catfish fillets are the star of the show. If you’re starting with whole catfish like we did, simply clean, skin, and fillet them before getting started. Store-bought catfish fillets work just as well.
- Louisiana Fish Fry Seafood Breading Mix: This is my favorite fish breading and honestly all I use. It’s already perfectly seasoned, so there’s no need to add a bunch of extra spices.
- Eggs, Louisiana Hot Sauce & Yellow Mustard: These work together to help the breading cling to the fish while creating an extra crispy crust. The Louisiana Hot Sauce also adds that signature tangy flavor I grew up with.
How to Make Southern Fried Catfish
If you’re using freshly caught catfish, start by cleaning, skinning, and filleting the fish before beginning the recipe. Pat each fillet completely dry with paper towels. Dry fish helps the coating stick much better.
Place the catfish into a large bowl and drizzle with the Louisiana Hot Sauce and yellow mustard. Rub the mixture over every fillet until each piece is completely coated.
Louisiana Hot Sauce has always been a staple in my family’s kitchen. It’s the hot sauce I grew up eating, and honestly it’s still the one I reach for today. It gives the fish just a little tangy kick without overpowering the flavor. Combined with the mustard, it also helps the breading stick beautifully.
Pour one bag of Louisiana Fish Fry Seafood Breading Mix over the fish and coat each fillet well.
In a separate shallow dish, whisk together the eggs. Dip each breaded fillet into the egg wash before coating it one more time in the Louisiana Fish Fry mix. I usually end up using a second bag during this step.
This double-coating method creates that thick, crunchy crust I absolutely love. If you prefer a lighter coating, you can skip the egg wash and bread the fish just once.
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Place the breaded fillets on a wire rack while the frying oil heats. Allowing the fish to rest for a few minutes helps the breading stick even better, making it less likely to fall off while frying.
Carefully place the fillets into the hot oil without overcrowding the pan. Cook for 2 to 4 minutes per side, depending on thickness, turning once or twice until the breading is deep golden brown and the fish reaches an internal temperature of 145°F. Transfer the fried catfish to a wire rack or paper towel-lined tray to drain before serving.
Tips for the Best Southern Fried Catfish
- Pat the fish completely dry before adding the mustard and hot sauce so the coating sticks better.
- Don’t skip letting the fish rest after breading. This simple step helps the coating stay on while frying.
- Fry in batches. Overcrowding the skillet lowers the oil temperature and prevents the fish from getting crispy.
Variations & Substitutions
- Use store-bought catfish fillets if fresh-caught catfish isn’t available.
- Skip the egg wash if you prefer a thinner, lighter breading.
What to Serve with Southern Fried Catfish
Southern Fried Catfish is even better with classic Southern sides. I love serving it with:
- Southern Collard Greens – My family’s favorite! My brother joked that these greens had “crack in them” because he couldn’t stop eating them.
- Southern Potato Salad – Creamy, tangy, and the perfect side for fried fish.
- Baked Beans – One of my favorite side dishes!
Southern Fried Catfish
Description
This Southern Fried Catfish recipe is perfectly seasoned, extra crispy, and fried until golden brown. Made with Louisiana Fish Fry and Louisiana Hot Sauce for an easy Southern dinner everyone will love.
Ingredients
Instructions
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Pat the catfish fillets completely dry with paper towels.
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In a bowl or shallow pan, rub the yellow mustard and Louisiana hot sauce into the fillets until evenly coated on all sides.
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Pour one bag of Louisiana Seasoned Fish Fry into a dish. Dredge each fillet in the dry mix to coat completely.
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Beat the 4 eggs in a separate flat dish. Dip each cornmeal-coated fillet into the egg wash, letting excess drop off.
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Coat the fillets a second time in the remaining Louisiana Fish Fry (opening the second bag as needed) to build a thick, double-dredged crust.
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Set the battered fillets on a wire rack for 5 minutes to set the coating.
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Heat 1-2 inches of oil in a large cast-iron skillet over medium-high heat until it reaches 350°F.
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Fry the catfish in batches for 5 to 7 minutes, flipping halfway, until golden brown and the internal temperature reaches 145°F.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4.5g23%
- Cholesterol 185mg62%
- Sodium 890mg38%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 0.5g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
