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Crispy Southern Fried Catfish Recipe with Easy Comeback Sauce

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A quick and easy southern comfort dish featuring crispy fried catfish with a tangy, creamy comeback sauce that’s perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 to 1.5 pounds catfish fillets, fresh or thawed, skinless and boneless
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice as a substitute)
  • 1 cup all-purpose flour
  • 1 cup cornmeal (preferably stone-ground)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 2–3 cups vegetable oil for frying
  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tsp prepared horseradish (optional)
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce (adjust for heat preference)
  • ½ tsp smoked paprika
  • 1 tbsp freshly squeezed lemon juice
  • ¼ tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Rinse the catfish fillets under cold water and pat dry with paper towels. Cut into serving-sized pieces if needed.
  2. Pour 1 cup of buttermilk into a shallow bowl and submerge the catfish fillets. Let them soak for 15–20 minutes in the fridge.
  3. In a separate shallow dish, combine 1 cup flour, 1 cup cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well.
  4. Heat vegetable oil in a skillet to about 1/2 inch depth over medium-high heat until it reaches 350°F (175°C).
  5. Remove one fillet from the buttermilk, letting excess drip off gently. Dredge in the flour-cornmeal mixture, pressing lightly to adhere an even layer. Shake off excess.
  6. Carefully place coated fillets into hot oil without overcrowding the pan. Fry for 3–4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C).
  7. Transfer fried fillets to a wire rack set over a baking sheet to drain excess oil and keep crust crisp.
  8. While frying, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, hot sauce, smoked paprika, lemon juice, garlic powder, salt, and pepper in a bowl. Chill until ready to serve.
  9. Serve the crispy catfish with a generous dollop of comeback sauce on the side or drizzled over the top. Garnish with lemon wedges or chopped parsley if desired.

Notes

Maintain oil temperature at 350°F for best results. Do not overcrowd the pan to avoid temperature drops. Soaking fish in buttermilk helps tenderize and improves coating adhesion. Use a wire rack to drain fried fish to keep crust crispy. Refresh coating mix if it becomes soggy during frying. For gluten-free, substitute flour and cornmeal with gluten-free alternatives. Baking option available at 425°F for 15-20 minutes on a wire rack.

Nutrition

Keywords: fried catfish, southern fried catfish, comeback sauce, crispy catfish, easy fried fish, southern cooking, fish recipe, quick dinner

Find it online: https://evabake.com/crispy-southern-fried-catfish-recipe-with-easy-comeback-sauce/