Fried Catfish

Crispy Fried Catfish Fillets with Coleslaw and Onion Rings


  • Catfish fillets
  • Homemade buttermilk (whole milk plus vinegar)
  • 2 cups cornmeal
  • 1 cup flour
  • 1 tsp Old Bay seafood seasoning
  • 1/4 tsp paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • Wesson canola oil
  • Coleslaw
  • Red Robin onion rings


  1. Marinate the catfish fillets in homemade buttermilk (whole milk plus vinegar) for about 45 minutes.
  2. Remove the fillets from the buttermilk and place them on a wire rack above a newspaper-covered cookie sheet for 10 minutes to allow excess milk to drip away.
  3. In a mixing bowl, combine 2 cups of cornmeal, 1 cup of flour, 1 tsp of Old Bay seafood seasoning, 1/4 tsp of paprika, 1/2 teaspoon of sea salt, and 1/4 teaspoon of fresh ground black pepper. Mix well.
  4. Dip the marinated catfish fillets into the cornmeal mixture, ensuring they are coated evenly.
  5. Heat about 1.5 inches of Wesson canola oil in a large cast iron pan over medium-high heat until it reaches 350°F. Fried Catfish
  6. Carefully place the coated catfish fillets into the hot oil and fry for approximately 8 minutes, or until they turn golden brown and crispy. Flip the fillets halfway through the cooking process.
  7. Once cooked, remove the fillets from the pan and place them on a wire rack above a newspaper-covered cookie sheet to drain excess oil.
  8. Serve the crispy fried catfish fillets with homemade coleslaw and Red Robin onion rings for a delicious and satisfying meal.

Note: This recipe doesn’t require an egg wash or double coating of breading mix. The catfish fillets turn out perfectly crispy without these additional steps.

Enjoy your meal!

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