Buttermilk-Brined Fried Catfish with Cornbread Crust

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Tender catfish filets brined in buttermilk, coated with a spicy cornbread crust, and fried to golden perfection for a classic Southern fish dish. This Southern United States-inspired seafood recipe, ready in about 87 minutes, pairs catfish filets, buttermilk, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) catfish filets
• 2 cups buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 2 cups vegetable oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 4 catfish filets in a shallow dish and pour 2 cups of buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and enhance flavor.
2. Step 2: In a large shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well to create the breading.
3. Step 3: Heat about 2 cups of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Remove catfish filets from buttermilk, letting excess drip off, and dredge each filet in the cornmeal mixture, pressing lightly so the coating sticks.
4. Step 4: Carefully place coated filets in the hot oil and fry for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Transfer to a paper towel-lined plate to drain excess oil before serving.