By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 30
122 cal · 35 min
Southern Catfish
Recipe GLPRda7beb7e8ad4ac
Crispy deep-fried catfish fillets coated in a seasoned cornmeal-flour mixture with warm spices and a hint of cajun heat. Perfect as an appetizer or main course, this classic Southern dish yields tender, flaky fish with a golden, crunchy exterior. Serves 30.
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Ingredients
8 to 10 pieces Catfish fillets, fresh or thawed
40 oz Vegetable oil for deep frying
1 tbsp Paprika
1 tbsp Garlic powder
1 tsp Onion powder
1 tbsp Cajun seasoning mix
1 tbsp Cayenne pepper, optional
1 cup All-purpose flour
4 cups Cornmeal
Directions
Pat the catfish fillets dry with paper towels to remove excess moisture and ensure a crispy coating.
In a shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cajun seasoning, and cayenne pepper (if using). Mix thoroughly until all spices are evenly distributed.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to monitor the temperature carefully.
Working in batches to avoid crowding the oil, coat each catfish fillet generously on all sides with the seasoned cornmeal mixture, pressing gently so the coating adheres.
Carefully place the coated fillets into the hot oil a few at a time. Fry for 3 to 4 minutes until the coating is deep golden brown and the flesh is opaque and flakes easily when tested with a fork.
Use a slotted spoon to carefully remove the fried catfish from the oil and transfer to a paper towel-lined plate to drain excess oil.
Repeat with remaining fillets until all are cooked. Serve hot.
Comments
This is a straightforward fried catfish with ingredients found at any Charlotte-area grocery chain—catfish fillets are standard at Harris Teeter, Food Lion, Kroger, and Walmart year-round, and the pantry staples (paprika, garlic powder, cornmeal, flour) cost under $15 total for 30 servings, making it roughly $0.50 per serving. The 35-minute time is honest for breading and frying if you work in batches, though prepping 30 fillets realistically requires 40–45 minutes. The recipe is forgiving and scalable, reheats adequately in a 325-degree oven, and fits the Southern staple profile for North Carolina, but loses half a star because feeding 30 people requires either a crowd or serious freezer space, and the dish is best eaten hot—it's more of a church-potluck or family gathering recipe than a weeknight standby.
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