The World’s Best Southern Fried Catfish

by Karen Ekstrom


6 (approximately 1 pound each) Farm-Raised Catfish Fillets

1 Cup of Buttermilk

1 1/2 to 2 tbs. Salt 

1 tbs. Pepper

1 1/2 Cup Self-Rising Cornmeal

(To make Self-Rising Cornmeal add 3 tbs. of flour, 1 tbs of baking power and 1/2 tsp. of salt to 3/4 cup of cornmeal.)

1/2 Cup Self-Rising Flour

(To make All-Purpose into Self-Rising add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cut of flour. Mix well.)

1 1/2 to 2 Quarts of Peanut Oil



Make thin shallow cuts, diagonally, through the thickest part of the fillets. Place in a large, shallow bowl.

Mix buttermilk, salt and pepper. Pour over catfish.

Cover. Allow to marinate 8+ hours in the refrigerator – turning fillets occasionally.

Remove fish from buttermilk marinate. (Discard marinate.)

Mix cornmeal and flour. Dredge fish in mixture, coating fillets completely.

Pour peanut oil into a large, deep skillet until it reaches a depth of approximately 1 1/2 inches.

Heat oil to 370 degrees.

Fry fillets, two or three at a time, for approximately 6 minutes or until golden brown.

(Don’t crowd fillets in skillet.)

Drain well on paper towels.

Serve immediately.

And Enjoy The World’s Greatest Southern Fried Catfish! 

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