Fried Catfish

  • Serves

    serves 4-8

This recipe came to us from Edna Scott, the wife of a catfish farmer in the Mississippi Delta. The secret to getting it just right is in cooking the fish at the proper temperature. Fried catfish goes particularly well with Hush Puppies.


  • Vegetable oil
  • 1 cup yellow cornmeal
  • 1⁄2 cups flour
  • 3 tbsp. seasoned salt
  • 1 tbsp. garlic salt
  • 1⁄2 tsp. lemon pepper
  • 1⁄4 tsp. cayenne
  • Freshly ground black pepper
  • 8 catfish filets
  • Salt


Step 1

Pour oil into a large deep cast-iron or heavy-bottomed skillet to a depth of 3" and heat over medium-high heat until hot but not smoking, 350°–360° on a candy thermometer.

Step 2

Meanwhile, combine cornmeal, flour, seasoned salt, garlic salt, lemon pepper, cayenne, and black pepper to taste in a large shallow dish, then thoroughly dredge catfish filets, gently shaking off excess.

Step 3

Working in 2 batches to avoid crowding, fry catfish in the hot oil, without turning, until golden and crisp, 5–6 minutes. Transfer filets with a slotted spatula to paper towels to drain. Season to taste with salt.

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