Alright. I’ve gotta tell you, there’s something about a Southern fish fry that just feels like home—even if you didn’t grow up in the South.
Growing up, we didn’t need much of a reason to fry fish. Maybe Uncle Harold showed up with a cooler full of fresh catfish from the creek. Maybe it was payday. Or maybe we just felt like gathering up folks and making a mess in the kitchen. Whatever the reason, once that skillet hit the stove and the cornmeal hit the oil, everyone magically appeared—cousins, neighbors, folks we hadn’t seen in months. It was always a party before anyone called it one.
This recipe? It’s as close to that feeling as I can get without dragging out a folding table and a citronella candle.
Why You’ll Fall in Love With This Fish Fry
Look, I’m not gonna oversell it. But…
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It’s crispy in all the right ways. Like, stay-crispy-even-when-it’s-cold kind of crispy.
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Buttery, flaky fish inside. That buttermilk soak works hard.
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The seasoning’s got just enough kick to keep things interesting.
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It’s easy. No fuss, no deep-fryer needed. Just a skillet and some soul.
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And it brings people together—just like it’s supposed to.
What You’ll Need (and What You Can Wiggle On)
Here’s what’s going into that beautiful skillet of yours—and a few swaps if you’re workin’ with what you’ve got.
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Catfish fillets – The OG. But hey, if you’ve got tilapia, whiting, or even snapper, roll with it.
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Buttermilk – Softens the fish and helps the crust cling. No buttermilk? Stir a splash of vinegar or lemon juice into some regular milk and let it sit 5–10 min.
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Cornmeal + flour – Yellow cornmeal gives that classic crunch, and a little flour helps it stick together nicely.
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Paprika, garlic powder, onion powder, cayenne, salt & pepper – You want flavor in the crust, not just on top.
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Vegetable oil – Enough to cover the bottom of your skillet by about an inch. Peanut oil works great, too.
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Lemon wedges – Not essential, but that little pop of acid? Mmm. Yes.
Let’s Cook, Sugar
Pull up your sleeves. This isn’t hard—it just takes a little rhythm.
1. Season the fish
Pat those fillets dry with a paper towel. Season ’em with salt and pepper. Not too much—just enough to get the flavor started.
2. Buttermilk soak
Drop your fish into a shallow dish with the buttermilk. Let it sit for about 10 minutes. Long enough to pour yourself a tea and get the coating ready.
3. Mix the crust
In a second dish, stir together cornmeal, flour, paprika, garlic powder, onion powder, cayenne, and a little salt. Give it a taste if you want—it should smell like something you’d put on everything.
4. Dredge
Take each piece of fish from the buttermilk and coat it in the cornmeal mix. Press it in good. Like a firm handshake—confident but kind.
5. Heat the oil
In a big ol’ cast iron skillet (or whatever you’ve got), heat about an inch of oil to 350°F. If you don’t have a thermometer, flick in a little cornmeal—if it sizzles right away, you’re ready.
6. Fry
Place the fish in gently. Don’t overcrowd—nobody likes a squished fry. Fry 3–4 minutes per side. It’ll tell you when it’s ready—golden brown, crisp, smelling like heaven.
7. Drain & serve
Lay it on some paper towels to blot the extra oil. Serve hot, with lemon wedges, a scoop of slaw, or just straight out the skillet with your fingers. No judgment here.
Make It Yours
Feel like jazzin’ it up a little?
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Add a little hot sauce to the buttermilk for a kick.
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Swap in Cajun seasoning or Old Bay for a little coastal flair.
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Go gluten-free with a GF flour blend and double-check your cornmeal.
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Want something lighter? Air fryer folks—you can get a pretty darn good crust in there too.
