If you’re craving golden, crispy fried catfish that tastes just like the South, you’re in the right place. This Fried Catfish Recipe delivers that crunchy coating and tender, flaky inside every time. Whether you’re hosting a fish fry or just cooking for yourself, this method will never fail you.
Let’s dive into the step-by-step breakdown to get your fish crispy, flavorful, and done right.
Why This Fried Catfish Recipe Works
- Uses simple ingredients available at any grocery store.
- Packed with flavor—from a bold marinade to the seasoned breading.
- Crispy outside, juicy inside—perfect texture balance.
- No fancy tools required—just a few bowls, a skillet, and heat.
Ingredients You’ll Need
Here’s everything to get started:
- 4 fresh catfish fillets (cleaned and patted dry)
- 1 large egg
- 2 tablespoons yellow mustard
- 2 teaspoons hot sauce (like Louisiana or Crystal)
- 1 cup seasoned fish fry mix (preferably Louisiana Fish Fry, red or blue bag)
- Vegetable oil for frying
- Optional: extra salt, pepper, garlic powder if your mix is lightly seasoned
Prep Like a Pro
Before we get to the skillet, let’s get things in order.
1. Dry Your Catfish
- Pat each fillet completely dry with paper towels.
- Dry fish = crispier crust. Always.
2. Season (Optional)
- If your fish fry mix isn’t heavily seasoned, go ahead and sprinkle your catfish with:
- A pinch of salt
- Black pepper
- Garlic powder
This step is optional, but it adds depth.
Make the Marinade Magic
Why mustard and hot sauce?
They help the breading stick and punch up the flavor without making it spicy.
Mix in a bowl:
- 1 large egg
- 2 tablespoons yellow mustard
- 2 teaspoons hot sauce
Coat the catfish:
Toss your fillets in this mixture and make sure each piece is fully covered.
Set aside for at least 10 minutes while you prepare the batter and heat the oil.
Coat It Right
Time to build that crispy shell.
Grab your seasoned fish fry mix—Louisiana brand gives the best results.
- Pour the mix into a shallow dish.
- Dredge each fillet, one at a time.
- Press down gently so the mix sticks to all sides.
Pro Tip:
Once coated, place the fish on a rack for 10–15 minutes. Letting it sit helps the crust bind better.
Heat Your Oil
You need hot oil—not warm, not popping like crazy. Here’s how:
- Use a deep skillet or cast-iron pan.
- Pour in enough vegetable oil to cover the fillets halfway.
- Heat to 350°F (177°C).
Not sure it’s ready?
Drop a bit of the fish fry mix in the oil. If it sizzles instantly, you’re good to go.
Fry to Perfection
Do this in batches—never crowd the pan.
- Gently place 1–2 fillets in the hot oil.
- Fry for about 3–4 minutes per side, depending on thickness.
- You’re looking for golden brown and crispy edges.
Drain:
Transfer to a clean rack or paper towels.
What to Serve with Fried Catfish
You’ve got your perfect crispy catfish. What now?
Here are some Southern-approved sides:
- Coleslaw – Cool and creamy to balance the heat
- Fried okra – Because double-frying is never wrong
- Cornbread – Soft and buttery, soaks up flavor
- French fries or potato wedges – Classic pairing
- Pickles or tartar sauce – Adds a zesty touch
Tips for Success
- Let the coated fish sit before frying—this helps the breading stay put.
- Don’t flip too often—you only need to flip once.
- Use a thermometer—oil temperature matters.
- Stick with Louisiana Fish Fry—it’s well-seasoned and gives the best crunch.
Common Questions
Can I use another type of fish?
Yes! Try tilapia, swai, or whiting. But catfish gives the best texture.
Do I have to use mustard?
You don’t have to, but it helps the crust stick and adds tang.
What oil is best for frying catfish?
Stick with vegetable oil, canola oil, or peanut oil. All have high smoke points.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer—never the microwave.
Ready to Fry?
Now you know how to make fried catfish the right way.
- No complicated steps.
- No confusing ingredients.
- Just real, Southern flavor in every crispy bite.
So, what are you waiting for?
Grab your fillets, heat that oil, and let’s fry.
You’ll be plating up a 10/10 meal in under 30 minutes.
