buttermilk fried catfish recipe

Written BySheba G Updated On
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The Best buttermilk fried catfish recipe

I’m so excited to share this buttermilk fried catfish recipe with you all. This dish has been a staple in our household for years, and I’m not sure where it came from, but I think it’s a Southern classic.

The combination of the crispy exterior and the tender, flaky fish inside is just perfect. And let’s not forget the tangy buttermilk marinade that gives it that extra oomph.

When I serve this at family gatherings or even just on a Tuesday night, everyone always raves about it. The best part is that it’s actually pretty healthy too – the catfish is low in fat and high in protein, and the buttermilk adds some much-needed calcium to your diet.

Plus, it’s super easy to make and can be ready in under an hour. I like to serve it with some hushpuppies or a side salad for a well-rounded meal.

My kids love helping me mix up the marinade and breading the fish, and my husband loves when I make it for dinner because he knows it’ll be a hit. We’ve even started making it for special occasions like holidays and birthdays.

It’s just one of those recipes that never gets old, and I’m so glad I can share it with you all today.

Crispy Buttermilk Fried Catfish

4.8 from 797 votes

This buttermilk fried catfish recipe delivers a crispy, golden exterior and tender, flaky fish. Served with a side of tartar sauce, it’s a classic Southern dish that’s perfect for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Buttermilk Marinade

1.5 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 lb catfish fillets

For the Batter

1.5 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp baking powder
1 tsp baking soda
1 cup ice-cold water

For Frying

Vegetable oil for frying

👨‍🍳Directions

1In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
2Add catfish fillets, ensuring they are fully submerged.
3Cover and refrigerate for 15-20 minutes.
4In another large bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, baking powder, and baking soda.
5Gradually add ice-cold water, stirring until just combined.
6The batter should be lumpy and slightly thick.
7If it is too thick, add a bit more water.
8Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
9If you do not have a thermometer, test the oil by dropping a small pinch of batter into it.
10If it sizzles and floats to the top, the oil is ready.
11Remove catfish fillets from the buttermilk marinade, allowing excess to drip off.
12Dip each fillet into the batter, ensuring it is fully coated.
13Carefully place the battered fillets into the hot oil.
14Fry for 3-4 minutes on each side, or until golden brown and crispy.
15Use tongs to flip the fillets.
16Watch for the batter to turn a golden brown color and form a crispy crust.
17If the oil is too hot, the outside will burn before the fish is cooked through.
18Transfer the cooked catfish fillets to a paper towel-lined plate to drain excess oil.
19Serve immediately with your favorite dipping sauce, such as tartar sauce or lemon wedges.

🔧Equipment

Mixing bowl
Whisk
Skillet
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 3.5g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Tips: Be careful when handling hot oil. For extra crispiness, double-dip the catfish fillets in the batter before frying.

Watch Video Of How Crispy Buttermilk Fried Catfish Works

This buttermilk fried catfish recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special holiday gathering. And don’t worry about leftovers – this dish stores beautifully in an airtight container in the fridge for up to three days or freezes well for up to two months.

To reheat, simply place it in the oven at 300°F (150°C) until warmed through. Or try reheating individual portions in the microwave or toaster oven – either way, you’ll have a delicious meal ready in no time.

❓ Frequently Asked Questions About Crispy Buttermilk Fried Catfish

Q: What type of catfish should I use for this recipe?

I recommend using a firm-fleshed catfish like channel cat or blue cat for this recipe. These types of fish will hold their shape well when breaded and fried.

Q: Can I use regular milk instead of buttermilk?

No, you cannot use regular milk instead of buttermilk. Buttermilk contains lactic acid, which helps to tenderize the fish and add flavor.

Q: How long can I marinate the fish in buttermilk?

You can marinate the fish in buttermilk for up to 24 hours in the refrigerator. However, if you’re short on time, you can also marinate it for as little as 30 minutes.

Q: Can I bake this recipe instead of frying?

Yes, you can bake this recipe instead of frying. Simply preheat your oven to 400°F (200°C) and cook the fish for 12-15 minutes or until golden brown.

Q: What temperature should I fry the fish at?

Fry the fish at 350°F (175°C) for optimal results.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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