This Fried Catfish recipe is an easy dinner that the whole family will love. The cornmeal and whole wheat flour breading create a delicious crust that’s kicked up with Old Bay Seasoning. Serve with our cajun-style Remoulade Sauce.
Or try our Catfish Nuggets recipe.
My Family’s History With Catfish
Catfish in Missouri is not hard to come by–whether at the store or in the nearest pond. I grew up catching these mammoth creatures with my family and watching my dad take on the appalling job of cleaning them. My mom did a helluva job frying them up for us, too.
Nowadays, my 16-year-old son is quite the catfisherman. He spends many summer hours at our neighborhood pond. Sometimes I cave and let him bring home his catch for me to fry. The good news is that he doesn’t mind doing the dirty work of cleaning it!
In 5th grade, his love of catfish went to a whole new level when he got invited to set up bank poles and spend the night on a sandbar in the middle of the Missouri River with his best friend. It just so happens his friend’s dad was featured on this episode of MeatEater about bank pole fishing (and squirrel hunting). Cool, huh?
The boys even got to fry the catfish themselves over a campfire. Mud and fried catfish…mmmm. This was the most epic adventure in my son’s life so far. 
Needless to say, catfish is a thing in the Tiemeyer household and now a thing on Thriving Home, too.
About My Recipe
I’ve eaten and cooked my fair share of catfish over the years. While I don’t mind a deep-fried piece of fish every once in a while, I prefer a little lighter version at home. So, I created this shallow pan-fried version with a wholesome and flavorful breading and our cajun-style Remoulade Sauce for dipping.
This fish is crispy on the outside and moist on the inside (and NOT dripping in oil). It’s the only way I make it now, and my family members are big fans.
Ingredients Needed
Here are the ingredients you’ll need on hand for creating a flavorful crust on the fillets…
Note: Find a full list of ingredients and directions in the recipe card at the bottom.
What Kind of Oil Should I Use?
I highly suggest using Avocado Oil for frying, because it has a high smoke point and is healthier than vegetable oil.
Pro Tips for Frying Fish
Now that you’re familiar with the ingredients and basics of the recipe, take note of a few other keys to making this pan-fried catfish a smash.
- Make sure all the skin and the dark fatty tissue under the skin is removed. I bet if you ask nicely, the butcher in your grocery store would do this nasty little job for you.
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- Add flavor at every step. Season the catfish well with salt and pepper and then season each part of the dredging/breading process.
- Use a large Dutch oven. This is my go-to pan for frying catfish because it holds a steady heat and provides some protection from oil splatters, unlike my other metal pans which can get way too hot too fast. However, a large cast iron skillet can also do a great job.
- Make sure the oil is the right temperature and keep it there. If it’s not hot enough you’ll have mushy, oily fish. If it’s too hot, you’ll burn the outside before the inside is done. Two ways to test: 1) it should be shimmering but not smoking, and 2) drop in a little breading and if it sizzles right away the oil is ready.
- Don’t overcrowd the pan. If you add too many fillets at a time, the oil temperature will drop and they won’t get as crispy. So only fry 2 or 3 fillets at a time, making sure to leave room between them.
- Serve with a squeeze of lemon on top and with your favorite dipping sauce. My kids just prefer plain ole ketchup. I love our easy Remoulade Sauce.
How to Cook Catfish
After you scroll through this step-by-step overview, you’ll be all set to use my detailed recipe at the bottom of this article.
Set Up Breading Station
Set a wire rack over a rimmed baking sheet.
Then, set up your breading station:
- Dish #1: Whisk together flour, cornmeal, salt, pepper, and Old Bay seasoning in a shallow dish.
- Dish #2: Whisk together eggs, a little water, salt, and pepper.
- Dish #3: Whisk together flour, salt, and pepper.
Dredge the Catfish Fillets
Dry the catfish fillets with a paper towel. Season lightly with salt and pepper on both sides. Dredge the catfish on both sides in the flour, then the eggs, and finally coat with the cornmeal mixture on both sides. Lay on the wire rack and finish dredging all the fillets.
Pan-Fry the Catfish in Batches
In a large, heavy-bottomed Dutch oven or cast iron skillet, add just enough oil to cover the bottom in a thin layer. Heat the oil over medium-high heat until shimmering.
Important: The oil is ready when you drop some of the cornmeal mix in and it sizzles right away. The oil should not smoke, but it will come close. Adjust the heat as necessary.
Using tongs and working in batches, carefully place catfish fillets in the bottom, making sure they do not touch. Pan fry for about 2-3 minutes on each side, or until golden brown. Fish is done when it flakes easily with a fork and is no longer translucent in the middle.
Set on a plate or pan that is lined with paper towels. Add more oil and adjust the heat in between batches as needed.
Serve
Serve immediately with a squeeze of lemon and Cajun Remoulade Sauce.
Tip: To keep catfish warm in between batches, put it on a sheet pan in a 200°F oven.
What to Serve with Fried Catfish
Here are some side dishes that would be delish with fried catfish.
FAQs
They take about 3 minutes on each side to cook through when shallow pan frying them in hot oil. Fish is done when it’s no longer translucent inside and flakes easily with a fork.
No, and yes. As a freezer cooking expert (we’ve published two cookbooks and have been featured in People magazine, on Hallmark Channel, and more), I can safely say you cannot freeze fried catfish. It will get mushy and gross when thawing.
However, like our Parmesan Crusted Tilapia recipe, you CAN bread these fillets, flash freeze them (set on a sheet pan and freeze until solid), and store in a freezer bag. Then, thaw them in the refrigerator on a baking rack set over a sheet pan (cover the fillets with plastic wrap). Fry according to the recipe.
Catfish is done when it’s golden brown on the outside and the internal temperature reaches 145°F (63°C). You can also check by cutting a piece open to ensure the inside is opaque and flakes easily.
Can I Make Nuggets Instead?
Absolutely! In fact, I wrote a recipe just for you about how to make Catfish Nuggets.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Fried Catfish
This Fried Catfish recipe is an easy dinner that the whole family will love. The cornmeal and whole wheat flour breading creates a delicious crust that’s kicked up with Old Bay Seasoning.
Ingredients
- 1 cup white whole wheat flour or unbleached all-purpose flour, divided
- 1/2 cup fine cornmeal
- Salt and pepper
- 1 teaspoon Old Bay Seasoning (or more to your preference)
- 2 large eggs
- Avocado oil (sub: peanut oil or vegetable oil)
- 1 1/2 pounds catfish fillets, skin and dark fatty tissue under the skin removed
- For serving: lemon wedges, Remoulade Sauce, and/or Avocado Aioli
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Instructions
- Set a wire rack over a rimmed baking sheet.
- Place 1/2 cup flour and the cornmeal in a shallow dish. Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, and the Old Bay Seasoning. Whisk until combined.
- In a second shallow bowl, whisk the eggs with a splash of water. Season lightly with salt and pepper.
- In a third dish, add the other 1/2 cup of flour. Season lightly with salt and pepper.
- Dry the catfish fillets with a paper towel. Season lightly with salt and pepper on both sides. Dredge the catfish on both sides in the flour, then the eggs, and finally coat with the cornmeal mixture on both sides. Lay on the wire rack and finish dredging all the fillets.
- In a large, heavy-bottomed Dutch oven or cast iron skillet, add just enough oil to cover the bottom in a thin layer. Heat the oil over medium-high heat until shimmering. Important: The oil is ready when you drop some of the cornmeal mix in and it sizzles right away. The oil should not smoke, but it will come close. Adjust the heat as necessary.
- Using tongs and working in batches, carefully place catfish fillets in the bottom, making sure they do not touch. Pan fry for about 3 minutes on each side, or until golden brown. (Note: Fish is done when it flakes easily with a fork and is no longer translucent in the middle.) Set the fried fillets on a plate or pan that’s lined with paper towels. Add more oil and adjust the heat in between batches as needed.
- Serve immediately with a squeeze of lemon and Cajun Remoulade Sauce. Tip: To keep catfish warm in between batches, put it on a sheet pan in a 200°F oven.
Notes/Tips
Make Catfish Nuggets: Use our Catfish Nuggets recipe instead.
Gluten-Free Version: Use 1:1 gluten-free baking flour in place of wheat flour.
How to Test for Doneness: Catfish is done when it’s golden brown on the outside and the internal temperature reaches 145°F (63°C). You can also check by cutting a piece open to ensure the inside is opaque and flakes easily.
Recipe by: Rachel Tiemeyer
Photos and Video by: Whitney Reist
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