Buttermilk Fried Catfish

Catfish is usually fried with a cornmeal coating. For this recipe, the fish is dipped in buttermilk and then dredged in all-purpose flour before frying it.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 cups all-purpose flour
  • 1 Tbsp. Cajun seasoning
  • 1 1⁄2 tsp. salt, divided
  • 1⁄2 tsp. ground black pepper
  • 2 lbs. catfish filets, bones removed and trimmed
  • 2 cups buttermilk
  • 1⁄4 cup vegetable oil
  • 1 medium lemon, sliced


  • In a large shallow, baking dish, whisk together the flour, Cajun seasoning, 1⁄2 teaspoon salt, and pepper.
  • Pat fish dry with paper towels. Season both sides with remaining salt.
  • Dip both sides of the fish in buttermilk and drain of excess. Dredge both sides in the flour mixture.
  • In a large non-stick skillet, heat oil until shimmering. Fry fish in batches, about 5 minutes on each side, until golden and crisp.
  • Drain the fish on paper towel–lined plates.
  • Serve immediately with slices of lemon.