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    Spicy Classic Pan Fried Catfish

    June 20, 2021 by Kyle 3 Comments

    This spicy classic pan fried catfish has a great "kick" of flavor especially paired with the spicy tarter sauce. Serve as an entrée or appetizer!

    When you think of Soul Food, what food do you think of? Maybe BBQ Ribs and Fried Chicken? Or black-eyed peas and collard greens? Certainly you think of cornbread and peach cobbler!

    Well, did you think about Spicy Classic Pan Fried Catfish? Yes, that’s right, that is the dish we were assigned to bring to Debbie and Phil’s Scrumptious Soul Food Gr8 dinner.

    This is an unclose photo of a large piece of fried catfish with a sauce and lemon wedge on the side.

    Although frying fish was a first for me, I was excited to bring this classic southern Pan Fried Catfish and dipping sauce to the dinner as an appetizer.

    This tartar sauce has a bit of a "kick" and the perfect spice to serve with this fun soul food entrée or appetizer.

    Spicy classic pan fried catfish pieces served as an appetizer with a spicy tarter sauce and corn salad on the side.

    I can honestly say that this evening was truly one of my favorite Gr8 Dinners with all the comfort food I love filling our tummies all night! Yum Yum!

    Several small pieces of catfish served on brown paper with a sauce in a small bowl in the middle with several lemon wedges on the side.

    This post contains affiliate links which means Great Eight Friends may earn a small commission if you click on the link. There is no additional cost to you. As an Amazon Associate we earn from qualifying purchases.

    Classic Spicy Pan Fried Catfish
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    5 from 1 vote

    Spicy Classic Pan Fried Catfish

    This spicy classic pan fried catfish has a great "kick" of flavor especially paired with the spicy tartar sauce. Serve as an entrée or appetizer!
    If you don't have catfish or don't like catfish, use this same breading with any fish, fresh or frozen, for a delicious meal!
    Serves 4 as an entrée and 8 - 10 as an appetizer.
    Prep Time25 minutes mins
    Cook Time15 minutes mins
    marinating time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: fried catfish
    Servings: 4 people
    Author: Kyle

    Ingredients

    Catfish

    • 4 6-7 ounces each fresh catfish fillets
    • ¾ cup buttermilk, see Gr8 Tips for a substitute
    • 1 Tablespoon hot sauce, I like Frank's RedHot Sauce
    • ½ cup yellow cornmeal
    • ½ cup flour
    • 1 Tablespoon Cajun Seasoning
    • ½ teaspoon paprika
    • 1 teaspoon salt
    • ½ teaspoon freshly ground pepper
    • frying oil, I use peanut oil

    Tartar Sauce

    • 1 cup mayonnaise
    • 3 Tablespoons dill or sweet pickle relish
    • 1 Tablespoon fresh lemon juice
    • 1 teaspoon prepared horseradish
    • 1 Tablespoon hot sauce
    • 1 ½ teaspoons Cajun seasoning
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    Instructions

    Catfish

    • If you are making the catfish for an appetizer or just want to serve it in smaller pieces, cut the fillets into strips or bite sized pieces.
    • In a small bowl mix the buttermilk and hot sauce.
    • Lay the catfish in a 9 x 13 baking dish and pour the buttermilk mixture over the fish. Turn the fish over so that all sides are covered with the buttermilk. Refrigerate for about 30 minutes while you make the coating and the tarter sauce.
    • In a medium bowl combine the cornmeal, flour, Cajun seasoning, paprika, salt, and pepper. Stir to completely combine the ingredients. 
    • Take the fish out of the refrigerator about 10 minutes before starting to cook it.
    • Heat about ½-inch of oil in a large cast iron skillet over a medium flame to about 350℉.
    • Dip each piece of the fish from the buttermilk mixture into the dry mixture until coated on all sides.
    • Carefully place several pieces into the oil. Cook on each side until golden brown about 6 - 8 minutes total. Repeat with remaining fish.
    • Remove from oil and place on paper towels or brown paper bag to absorb the excess oil.
    • Serve warm with any of your favorite additions like tartar sauce (yummy recipe below), malt vinegar, hot sauce, and or lemon slices.

    Tartar Sauce

    • In a medium bowl, stir together all the tartar sauce ingredients listed above until completely combined. Taste and add any extra of any of the ingredients you may like.

    Notes

    Gr8 Tips:
    • The tartar sauce can be made up to two days in advance and kept in the refrigerator. 
    • The sauce can be served with other fish of your choice.
    • If you don't have buttermilk on hand, just put one Tablespoon of white vinegar or lemon juice into a liquid measuring cup and add milk until it measures one cup. Stir it up and let it rest for 5 minutes. You can also use a non-dairy milk the same way.
    • And, if you have leftover buttermilk, here is Anna's recipe for delicious and simple buttermilk pie!
     
    Tried this recipe?Mention @Great8Friends or tag #gr8food!

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    « Summertime in the South
    Pucker Up Pickled Okra »

    Reader Interactions

    Comments

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    1. Candace

      November 02, 2024 at 9:40 am

      This is an amazing recipe.
      I’ll be making this again and again. Thank you!!!

    2. Kyle

      June 25, 2017 at 8:58 am

      Hi Lon, Happy National Catfish Day! Yes, there is one of those days:) Hope you like this recipe!

    3. Claudia Kerns

      June 25, 2017 at 8:33 am

      Looks delicious!! I love catfish!

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