Oklahoma Fried Catfish
Catfish fillets coated in seasoned cornmeal and fried crisp, a staple of Oklahoma fish fries and small-town cafés.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Deep skillet or fryer
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 25
- carbs
- 22
- protein
- 30
- calories
- 430
Instructions
- 1
Soak the catfish fillets in buttermilk for at least 20 minutes.
- 2
Mix the cornmeal, flour, cayenne, salt, and black pepper in a shallow dish.
- 3
Heat the oil in a deep skillet to 350°F (175°C).
- 4
Lift the fillets out and let excess buttermilk drip off. Coat them completely in the cornmeal mixture.
- 5
Fry the fillets in batches for 4-5 minutes per side. Cook until golden and crisp.
- 6
Drain the fish on a wire rack or paper towels.
- 7
Sprinkle a touch more salt over the fish while it is still hot.
- 8
Serve right away with lemon wedges.
Chef's tips
Do not crowd the skillet, as this cools the oil and makes the crust soggy. The buttermilk soak removes any muddy taste.
Storage
Best eaten fresh; refrigerate leftovers up to 2 days.
Reheating
Reheat in a hot oven or air fryer to maintain crispness; avoid microwaving.
Common mistakes to avoid
- •Crowding the pan, which leads to soggy and unevenly cooked fish
- •Skipping the buttermilk soak, which makes the fish less tender
Serving suggestions
Cooked Oklahoma Fried Catfish?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Oklahoma
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
