Southern Fried Catfish

Here in the Midwest, catfish is as popular as the Gateway Arch. Mainly because we have lots of rivers in Missouri that flow plentiful with catfish. The supply of fish in our rivers and lakes make a fish fry a regular event around here. This simple recipe is great for feeding a big group.


I used paprika to flavor the coating mixture. Many people use Old Bay Seasoning for the coating but I wanted to avoid the spice. Of course, I always encourage you to take a recipe and make it your own so the spices are up to you!


A usual fish fry will include potatoes and sometimes onions fried as well. I highly recommend the strainer spoon (known as a spider) pictured below. It’s a great way to remove things from the hot oil.


The light, crispy coating let’s the flavor of the fish shine through. And who can argue with a fried tater?



Southern Fried Catfish


  • 8 – (5-6 oz) catfish fillets, skin removed
  • Salt
  • 2 tablespoons Old Bay seasoning
  • 4 cups all-purpose flour
  • 1 cup cornmeal
  • Oil, for frying


  • Heat a fryer or a deep pot halfway filled with oil to 350 degrees.
  • In a medium bowl, combine the flour, cornmeal, salt and Old Bay seasoning until well combined.
  • Dredge the catfish in the flour mixture and place in fryer.
  • Deep fry for approximately 7 to 8 minutes until done.
  • Drain on paper towels.

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