Golden fried catfish fillets served with creamy gravy on a plate

Crispy Southern Fried Catfish with Creamy Gravy

Name: Crispy Southern Fried Catfish with Creamy Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Southern American
Ingredients: 4 pieces (about 150g each) Catfish fillets (fresh or thawed); 1 cup Buttermilk; 1 cup All-purpose flour; 0.5 cup Cornmeal; 1 tsp Paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 1 tsp Salt; 0.5 tsp Black pepper; 500 ml Vegetable oil (for frying); 3 tbsp Butter; 3 tbsp All-purpose flour (for gravy); 2 cups Milk; 0.5 tsp Salt (for gravy); 0.25 tsp Black pepper (for gravy)

Home Page / Delicious Fry Recipes / How to Fry Catfish

easy

20 min

Nutritional value per serving

Calories450kcal

Carbs20gram

Fat25gram

Protein30gram

Ingredients

Quantity

Catfish fillets (fresh or thawed)4 pieces (about 150g each)
Buttermilk1 cup
All-purpose flour1 cup
Cornmeal0.5 cup
Paprika1 tsp
Garlic powder0.5 tsp
Onion powder0.5 tsp
Salt1 tsp
Black pepper0.5 tsp
Vegetable oil (for frying)500 ml
Butter3 tbsp
All-purpose flour (for gravy)3 tbsp
Milk2 cups
Salt (for gravy)0.5 tsp
Black pepper (for gravy)0.25 tsp

This recipe shows you how to make crispy fried catfish fillets served with a rich, creamy gravy—a classic Southern comfort dish that's easy and delicious. Using simple ingredients and straightforward steps, even novice cooks can enjoy a restaurant-quality meal at home. The total cost of ingredients is approximately $12 (USD), €11, £9, or ₹900. Each serving provides about 450 calories, featuring a balanced amount of protein and fats. This recipe suits a standard diet and is of easy complexity, requiring about 15 minutes prep and 20 minutes cooking time.

Preparation instructions

Marinate the Catfish

1Place catfish fillets in a bowl and cover them with buttermilk. Let them marinate for 10 minutes to tenderize and remove any fishy smell.

Prepare the Coating

2In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to distribute the seasonings evenly.

Coat the Catfish

3Remove fillets from buttermilk, letting excess drip off. Dredge each fillet in the flour mixture, pressing gently so the coating sticks well. Set coated fillets aside on a plate.

Heat the Oil

4Pour vegetable oil into a large skillet or frying pan to a depth of about 1 inch (2.5 cm). Heat the oil over medium heat to approximately 180°C (356°F), or until a small piece of bread sizzles and browns in 1-2 minutes.

Fry the Catfish

5Carefully place the coated fillets in the hot oil without overcrowding. Fry for about 4-5 minutes on each side, turning carefully to ensure even browning. The fish is done when it reaches an internal temperature of 63°C (145°F), flakes easily with a fork, and the coating is golden and crispy.

Drain the Fried Fillets

6Remove fried catfish from oil and place on a plate lined with paper towels to absorb excess oil. Keep warm while you make the gravy.

Make the Gravy Base

7In a saucepan, melt butter over medium heat. Stir in 3 tablespoons flour and cook for 1-2 minutes, stirring frequently, until lightly golden to cook out the raw flour taste.

Add Milk for Gravy

8Gradually whisk in milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly until it thickens to gravy consistency, about 5 minutes.

Season the Gravy

9Add salt and black pepper to taste. Stir well. Adjust seasoning as desired.

Serve

10Place fried catfish fillets on plates and spoon creamy gravy over or beside the fish. Serve immediately for best texture and flavor.

Cooking Tips

1Use fresh or properly thawed catfish for best taste and safety.

2Do not overcrowd the pan when frying; it lowers oil temperature and will result in soggy fish.

3Use a cooking thermometer to check the oil temperature and fish internal temperature for safety and best results.

4Make sure to drain fried fish on paper towels to remove excess oil and keep it crispy.

5For a spicier coating, add cayenne pepper or chili powder to the flour mixture.

Equipment

Large shallow dish or plate for coating
Mixing bowls
Frying pan or skillet
Tongs or spatula
Cooking thermometer (ideal for safety)
Saucepan for gravy
Whisk
Paper towels
Serving plates

Shopping List

[ ] Catfish fillets (~4 pieces, about 600g total) - Fresh or frozen, look for firm flesh and mild smell
[ ] Buttermilk (1 cup) - Can substitute with milk + 1 tbsp vinegar/lemon juice
[ ] All-purpose flour (at least 1 ¼ cups) - For coating and gravy
[ ] Cornmeal (½ cup) - Prefer medium grind for good texture
[ ] Paprika (1 tsp) - Adds color and mild flavor
[ ] Garlic powder (½ tsp) - Dried and finely ground
[ ] Onion powder (½ tsp) - For seasoning
[ ] Salt (1 ½ tsp) - To taste
[ ] Black pepper (¾ tsp ground) - Freshly ground if possible
[ ] Vegetable oil (about 500 ml) - High smoke point oil like canola or sunflower
[ ] Butter (3 tbsp) - For gravy
[ ] Milk (2 cups) - Whole milk preferred for richer gravy