Can I use frozen catfish fillets?

Yes, but make sure they are fully thawed and patted very dry before coating. Excess moisture can prevent the breading from crisping properly.

Do I have to use Accent seasoning?

While Accent adds savory depth, you can leave it out if preferred. Feel free to substitute with a pinch of extra garlic powder, onion powder, or your favorite all-purpose seasoning.

What oil should I use for frying?

Neutral oils with a high smoke point—like peanut, canola, or vegetable oil—are the best choices for frying catfish. Avoid olive oil, as it can smoke and overpower the delicate fish flavor.

Can I fry ahead for a crowd?

Absolutely! Fry the catfish just before guests arrive, keep warm in a low oven (200°F) on a rack, and serve in batches. It’ll stay hot and crispy.

Classic Southern Fried Catfish Recipe

Name: Classic Southern Fried Catfish Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southern
Ingredients: 2 lbs. catfish fillets; 1 ½ cups yellow cornmeal; 1 tsp. all-purpose flour; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. accent seasoning; 2 tsp. Creole seasoning; ½ tsp. lemon pepper seasoning; ½ tsp. powdered crab boil seasoning; Oil, as needed, for frying

Description

This Classic Southern Fried Catfish recipe delivers crunchy, golden catfish fillets full of down-home flavors. With a seasoned cornmeal coating and tender, flaky fish, this dish is perfect for a comforting main course that brings southern tradition right to your table.

Ingredients

Units Scale

Fish

2 lbs. catfish fillets

Coating Mixture

1 1/2 cups yellow cornmeal
1 tsp. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. accent seasoning
2 tsp. Creole seasoning
1/2 tsp. lemon pepper seasoning
1/2 tsp. powdered crab boil seasoning

For Frying

Oil, as needed, for frying

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Instructions

Prepare the Coating – In a mixing bowl, combine the cornmeal, all-purpose flour, garlic powder, onion powder, accent seasoning, Creole seasoning, lemon pepper seasoning, and powdered crab boil seasoning. Stir well to ensure all the seasonings are evenly distributed throughout the mixture.
Heat the Oil – Pour enough oil into a skillet to fully submerge the catfish fillets (about 1 to 2 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a pinch of the coating sizzles when dropped in.
Coat the Fish – Dredge the catfish fillets one at a time in the prepared coating mixture, pressing gently to adhere a thick, even layer of seasonings on all sides of the fish.
Fry the Catfish – Carefully lower the coated fillets into the hot oil. Fry for 4-5 minutes on each side, or until the crust is golden and crispy, and the fish flakes easily with a fork.
Drain and Serve – Remove the fried catfish from the oil and set them on a plate lined with paper towels to drain excess oil. Serve hot and enjoy your crispy southern-style catfish!

Notes

Do not overcrowd the pan when frying; cook in batches if needed for even crispiness.
Let the coated fish sit for a few minutes before frying to help the crust adhere better.
Serve with lemon wedges, tartar sauce, or your favorite southern side dishes like coleslaw or hush puppies.
For a spicier kick, add a pinch of cayenne pepper to the coating mix.

Nutrition

Serving Size: 1/6 of recipe (approx. 1 fillet)
Calories: 356 kcal
Sugar: 0g
Sodium: 943mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 31g
Cholesterol: 100mg