Fried Catfish and French Fries

A classic Southern comfort meal featuring crispy, golden catfish served alongside hot, crunchy French fries.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

For the Catfish

• 4 catfish fillets (about 6 oz/170 g each)
• 1 cup buttermilk
• 1 tbsp hot sauce (optional)
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning
• ½ tsp salt
• ½ tsp black pepper
• Vegetable or peanut oil, for frying

For the French Fries

• 4 large russet potatoes
• 2 tbsp vegetable oil (if baking or air frying)
• 1 tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• Oil for deep frying (if deep-frying)

For Serving

• Lemon wedges
• Tartar sauce
• Hot sauce
• Coleslaw
• Dill pickle slices

Instructions

1. Marinate the Catfish

1. Pat the fillets dry.
2. Combine buttermilk and hot sauce in a shallow dish.
3. Soak the catfish for 15–30 minutes.

2. Prepare the Coating

In a shallow bowl, mix:

• Cornmeal
• Flour
• Paprika
• Garlic powder
• Onion powder
• Cajun seasoning
• Salt
• Pepper

3. Make the Fries

Deep-Fried Method

1. Peel potatoes if desired and cut into ¼-inch fries.
2. Soak in cold water for 30 minutes.
3. Drain thoroughly and pat completely dry.
4. Fry at 325°F (163°C) for 4–5 minutes.
5. Remove and let rest for 5 minutes.
6. Increase oil temperature to 375°F (190°C).
7. Fry again for 2–4 minutes until crisp and golden.
8. Season immediately with salt.

4. Fry the Catfish

1. Heat oil to 350°F (175°C).
2. Remove the catfish from the buttermilk, letting the excess drip off.
3. Coat each fillet thoroughly in the cornmeal mixture.
4. Fry for 3–5 minutes per side, depending on thickness, until golden brown and the fish flakes easily with a fork.
5. Drain on a wire rack or paper towels.

Serving Suggestions

Serve the fried catfish with:

• Crispy French fries
• Creamy coleslaw
• Tartar sauce
• Lemon wedges
• Pickle slices
• Hush puppies (optional)

Tips for the Best Fried Catfish

• Soaking the fillets in buttermilk helps reduce any muddy flavor and keeps the fish moist.
• A mix of cornmeal and flour creates an extra-crispy coating.
• Avoid overcrowding the fryer, which lowers the oil temperature and can make the coating greasy.
• Use a thermometer to keep the oil at the proper temperature for the crispiest results.

Approximate Nutrition (per serving)

• Calories: 900–1,100
• Protein: 35–40 g
• Carbohydrates: 65–75 g
• Fat: 50–60 g
• Fiber: 5–7 g
• Sodium: 900–1,200 mg

This meal pairs well with sweet tea, fresh lemonade, or iced tea for a traditional Southern-style dinner.