This ultra crispy fried catfish recipe is one dish that never fails to hit the spot. Crispy on the outside, tender on the inside, and full of bold flavor—You’ll want to make this recipe on repeat!
From the perfectly seasoned breading to the golden crunch that only comes from proper deep frying, this deep-fried catfish is pure comfort food. Whether I’m serving it with homemade coleslaw, buttery cornbread, or just a squeeze of lemon, this recipe always brings smiles to the table.
The unmistakable flavor that only comes from perfectly deep-frying the catfish is unmatched. This recipe is pure comfort at its finest.
Deep Fried Catfish
I’ve made fried catfish more times than I can count, and it’s always a hit. The moment those catfish fillets hit the hot oil, you get that satisfying sizzle, and within minutes, the kitchen smells amazing.
I always let them cool on a wire rack, so they stay crispy—not soggy—and it makes all the difference.
This is one recipe I turn to often when I want something filling, flavorful, and comforting. It’s quick to prep, and the breading gives it that perfect crunch with just the right amount of seasoning and heat.
Serve it hot with your favorite sides, and it’s a complete meal.
Over time, I’ve learned a few tricks that help every batch come out just right. Letting the fillets soak in buttermilk keeps them tender, and mixing cornmeal with flour gives the breading the perfect texture. Deep frying at the right temperature seals in the flavor without making the fish greasy.
What to Do If the Oil Temperature Drops
If your oil temperature dips below 350°F or 375°F while frying, remove the fish carefully without breaking the breading. Sit it on a rack, and let the oil come back up before adding more catfish fillets.
Frying in oil that’s too cool can make the fish greasy and soggy because the breading absorbs more oil instead of crisping up. Use a thermometer to monitor the heat and avoid overcrowding the pan—too many fillets at once will cool the oil quickly.
If needed or if the oil is too hot, remove the pan from the heat briefly, adjust the burner, or fry in smaller batches to keep things crispy and golden.
Can I bake the Catfish instead of Frying It?
Yes, but you won’t get the same crispy texture. Try baking at 425°F on a wire rack for 15–20 minutes and broil for the last minute for extra crunch.
Can I Use Frozen Catfish?
Absolutely—just thaw completely, or run it under cold water to thaw it out. Next, pat the fish dry before seasoning and breading.
Why do you use a wire rack after frying?
It allows air to circulate and prevents the bottom from getting soggy, keeping the breading crisp.
What oil is best for deep frying catfish?
Use a neutral oil with a high smoke point—peanut, vegetable, or canola work best.
How to Make Deep-Fried Catfish
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful, ultra crispy deep-fried Catfish.
We would also appreciate it if you could give it a star rating below!
How to Make Deep Fried Catfish
Equipment
- Deep Fryer or Heavy Bottom Pan
Ingredients
- 2 Catfish fillets 1 pound; cut in half, cleaned and patted dry
- ¾ cup Milk
- 1 ½ cup All-purpose flour
- ½ cup Cornstarch
- 1 ½ cup plain Panko breadcrumbs
- 2 Tbsp. Old Bay Seasoning; divided
- 1 Tbsp. Jacmel Seasoning
- 1 ½ tsp. Kosher Salt or to taste
- 3 tsp. Parsley Flakes; Divided
- 1 Egg
- Hot Sauce about ½ tsp. – optional
- Oil for deep frying
Instructions
- Prepare the catfish: Lightly season it with ½ tsp after washing, cutting, and patting it dry. Kosher salt on both sides. Set it aside.Prepare the milk mixture: In a large bowl, add the milk, 1 tablespoon of the Old Bay seasoning, Jacmel seasoning, 1 teaspoon kosher salt, 2 teaspoons parsley flakes, 1 egg, and hot sauce. Whisk well to combine.Marinate: Soak the catfish fillets in the milk mixture for at least 30 minutes (up to overnight) to tenderize and remove any strong fishy flavor.
- Breading: Mix Panko breadcrumbs, 1 tablespoon Old Bay seasoning, and 1 teaspoon parsley flakes in a shallow bowl. Mix well to combine. In a separate bowl, add the all-purpose flour and cornstarch, mix well, and set them aside.
- Dredge: Remove the catfish from the milk mixture and dredge in the flour, pressing lightly so the flour sticks on all sides. Return the fillets to the milk mixture, then back to the flour mixture, then to the milk mixture, and finally to the breading mixture. Apply the breading on all sides.
- Heat: In a heavy-bottomed skillet or deep fryer, heat oil to 350°F but no more than 375°F.Deep Frying: Gently lower the fillets into the hot oil. Fry 3–4 minutes per side, or until golden brown and ultra crispy.Cool: Transfer to a wire rack over a baking sheet to drain excess oil and keep that crispy texture.
Notes
Ingredient Substitutions
- Don’t want to use regular milk? Use buttermilk instead of regular milk or heavy cream. If you are using regular milk, to give the milk a buttermilk flavor, simply add a splash of lemon juice or white vinegar.
- Want gluten-free? Swap the flour with a gluten-free blend or rice flour. And use gluten-free breadcrumbs.
- Not a fan of spice? Skip the hot sauce.
- No catfish? Try tilapia, whiting, or snapper—just make sure the fillets are firm and not too thin.
Keep These Pro Tips In Mind for Perfect Fried Catfish
Use a thermometer when deep frying. Keep the oil between 350°F and 375°F. If it’s too cool, the breading absorbs oil and gets soggy; too hot, and the outside burns before the inside cooks. Don’t overcrowd the pan or deep fryer. Fry in small batches so the oil temperature stays steady and each fillet fries evenly. I fried two portions at a time. Pat the fillets dry before seasoning. Before adding seasoning and dipping them in the milk mixture, use paper towels to remove excess moisture. This helps the breading stick better and fry up crisp. Rest on a wire rack, not paper towels. Paper towels trap steam and soften the crust. A wire rack keeps airflow underneath, preserving that crispy texture. Don’t forget to add the cornstarch. The cornstarch will make a whole world of difference in the breading. Mix the cornstarch with your flour for extra crunch in your breading. Season everything – Season your fish and your breading. Don’t rely on the breading alone—lightly season the catfish fillets before dredging for layered flavor. I simply seasoned them with kosher salt. Let the breaded fillets rest before frying. After coating in breading, let the fillets sit for 10–15 minutes. This helps the coating adhere and reduces the risk of it falling off during frying. Let the oil rest if it is too hot. If your oil temperature dips below 350°F or 375°F while frying, remove the fish carefully without breaking the breading. Sit it on a rack, and let the oil come back up before adding more catfish fillets.Nutrition
More Recipes To Enjoy
After trying this deep-fried catfish recipe, try these pan-fried cauliflower steaks and these fried pickle spears next.
Ohhh! I cannot wait to make this recipe. I love how crunchy the catfish look. I just know this will be my new fave!
Awww Amy! Thank you so much. I cannot wait for you to try it as well.