groomers seafood fried catfish

Fried Catfish

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  • 2 lbs catfish fillets
  • 2 tsp Old Bay Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • 2 eggs large
  • 1/2 cup buttermilk
  • 1 tbsp hot sauce
  • lemon wedges optional (for serving)
  • tartar sauce optional (for serving)


  • Preheat a deep fryer or a large pot with 4 inches of vegetable oil up the sides to 350°F.
  • Pat the fish fillets dry with paper towels and set them aside.
  • In a small bowl, stir together the Old Bay seasoning, garlic powder, onion powder, salt, and black pepper. Season the fish on both sides with the spice mix.
  • In a large shallow bowl, stir together the flour, cornmeal, and the leftover spice mix.
  • In another large shallow bowl, whisk together the eggs, buttermilk, and hot sauce.
  • One at a time, dip a fish fillet into the flour mixture and coat the fish in the mixture. Shake off any excess.
  • Dip the fish fillet into the egg mixture until coated and let any excess drip off.
  • Dip the fish fillet back into the flour mixture and coat it well. Shake off any excess and place it on a sheet tray. Repeat with the remaining fish fillets.
  • When ready to fry, gently add one fish fillet at a time to the fryer and fry for about 3-4 minutes until golden brown and cooked through. Flip the fillet if needed.
  • Place the fried fish fillets on a paper towel-lined plate to soak up any excess oil, and then place them on a sheet tray with a wire rack on top. This will help keep the fish crispy.
  • Repeat with the remaining fish fillets and serve with lemon wedges and tartar sauce.



    • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
    • Catfish can burn in the fryer easily, so don’t walk away from the fryer.
  • If you find that the breading isn’t sticking to your filets, it’s most often because you didn’t properly dry them off. Don’t skip this!
  • Seasoning the fish first really brings a yummy flavor, don’t skip this either. 
  • You can use whatever frying oil you have on hand, as long as it has a high smoke point. I like peanut oil, but other high smoke point oil will work just fine. 
  • You can use this recipe to bread and fry other fish as well. 
  • Store leftovers in the fridge for up to 3 days.  Reheat in the oven or air fryer.
  • You can freeze leftovers, if stored properly, for up to 3 months.

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