Crispy, spicy, and irresistibly golden, these Southern‑style fried catfish fillets bring bold Cajun flavors to your weeknight dinner table.
The combination of whole milk, buttermilk and Frank’s RedHot creates a tangy, lightly spicy marinade that keeps the fish incredibly moist on the inside.
A well‑seasoned crust – made with corn flour, wheat flour, garlic powder, paprika, cayenne, and a hint of celery seeds – delivers a satisfying crunch with every bite.
Pan‑fried in a cast‑iron skillet, this catfish recipe is quick enough for a busy evening yet impressive enough to serve guests. Pair it with creamy coleslaw, hushpuppies, or a drizzle of your favorite aioli for a true taste of the South.
Ingredients
- 1 cup of whole milk buttermilk
- 1 tablespoon of Frank’s RedHot
- 4 American catfish fillets
- 3/4 cup corn flour
- 1/2 cup of wheat flour
- 1 teaspoon of garlic powder
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of celery seeds
- 1/2 teaspoon of kosher salt
- 1/3 cup of canola oil
Preparation
- Mix the hot sauce and buttermilk in a shallow container. Add the catfish and coat completely with the mixture. Refrigerate for 30 minutes.
- Mix the dry ingredients in a shallow bowl.
- Heat the oil in a medium cast iron skillet.
- Remove the catfish and let the excess buttermilk drain off. Transfer the dry ingredients to the bowl and coat the fillets on both sides.
- Carefully place the breaded fillets in the hot oil. You may need to do this in two batches.
- Fry the catfish for 3–4 minutes on each side until golden brown and cooked through. After cooking, place the fish on a paper towel to drain.
- Garnish with aioli or your favorite sauce and serve immediately with your choice of sides.
Nutrition Facts Table (per serving – 1 fillet)
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Total Fat | 28 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 85 mg |
| Sodium | 680 mg |
| Total Carbohydrate | 29 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 29 g |
Values are approximate. Actual nutrition may vary based on specific ingredients, oil absorption, and portion sizes. Assumes ⅔ of canola oil is absorbed during frying.
Conclusion
Once the catfish is golden brown and drained on paper towels, serve it immediately while the crust is still crackling crisp. A squeeze of fresh lemon, a side of tangy tartar sauce, or a dollop of garlic aioli takes it over the top.
For a complete meal, pair with buttermilk coleslaw, corn on the cob, or dirty rice. Leftovers (if any!) can be reheated in an oven or air fryer to restore crunch – though this dish is truly best enjoyed fresh from the skillet. Whether it’s a casual family dinner or a festive fish fry, this spicy, crunchy catfish is bound to become a favorite. Enjoy!