Name: Southern Fish Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 catfish fillets; 1 cup buttermilk; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; Salt and pepper (to taste); Vegetable oil (for frying); Lemon wedges (for serving)

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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…

It’s crispy in all the right ways. Like, stay-crispy-even-when-it’s-cold kind of crispy.
Buttery, flaky fish inside. That buttermilk soak works hard.
The seasoning’s got just enough kick to keep things interesting.
It’s easy. No fuss, no deep-fryer needed. Just a skillet and some soul.
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.

Catfish fillets – The OG. But hey, if you’ve got tilapia, whiting, or even snapper, roll with it.
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.
Cornmeal + flour – Yellow cornmeal gives that classic crunch, and a little flour helps it stick together nicely.
Paprika, garlic powder, onion powder, cayenne, salt & pepper – You want flavor in the crust, not just on top.
Vegetable oil – Enough to cover the bottom of your skillet by about an inch. Peanut oil works great, too.
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?

Add a little hot sauce to the buttermilk for a kick.
Swap in Cajun seasoning or Old Bay for a little coastal flair.
Go gluten-free with a GF flour blend and double-check your cornmeal.
Want something lighter? Air fryer folks—you can get a pretty darn good crust in there too.

Leftovers? Miracles Happen.

If by some strange twist of fate you end up with leftovers:

Store in an airtight container in the fridge. Eat within 2 days.
Reheat in the oven or toaster oven at 375°F for about 10–12 minutes. Keeps it crispy. Do not microwave. That’s a one-way ticket to Soggytown.

Y’all Still Here?

If you made it this far, I hope your mouth’s watering and your skillet’s heating. Southern Fish Fry isn’t just about cooking—it’s about slowing down, showing up, and feeding folks in the most loving way we know how.

If you try this recipe, let me know! Did your Aunt Nellie say it was better than hers? Did your teenager finally eat something without complaining? I wanna hear all about it.

Until next time—keep your oil hot, your tea sweet, and your heart open.