One of the foundations of Southern comfort food is the classic recipe for Fried Catfish and Cheese Grits. You’ll find these tender, crispy, and golden brown fried fish fillets at the center of any southern fish fry.
Thinking of Fried Catfish with Cheese Grits brings back very nostalgic feelings for me. Several of my fondest young memories involve cornmeal coated fried catfish fillets cooked by friends and family.
Some of the most fun get-togethers we had while growing up in South Georgia involved friends and neighbors gathering for a good old-fashioned fish fry. Most fish fries back in those days were impromptu events prompted by a lucky fisherman having a good day on the lake.
The catch in our area was typically either bream or catfish. And after the day’s catch was cleaned, the call would go out to friends to come over for a fish fry.
— This post was originally published on September 28, 2010. It has been updated with new photos and additional information.
Recipe Snapshot: Fried Catfish with Cheese Grits
Cuisine: Southern
Cooking Method: Stovetop/Fryer
Total Time: 35 Minutes (plus 1 hour inactive time)
Servings: 6
Primary Ingredient(s): Catfish fillets, milk, white cornmeal, salt, peanut oil
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I grew up in my family’s catfish restaurant and I still love cooking up a big batch of it today. It’s a happy day when my boys bring in a big catfish to fry.”
— Miss @ Miss in the Kitchen
What Makes This Recipe Special
Fried catfish with cheese grits is one of the foundational elements of Southern foodways. Crispy cornmeal-coated catfish are paired with creamy, buttery cheese grits to create a simple combination that is special to many native Southerners.
What makes the recipe stand out is the straightforward approach and preparation. The fish is soaked in milk, then coated very simply in finely ground cornmeal, and fried until perfectly golden and crisp. Served with rich cheese grits on the side, it delivers the kind of satisfying meal that has been a favorite for generations.
For readers who enjoy the stories that often surround traditional recipes, I’ve written more about my personal memories over on my Substack, Notes From the Kitchen.
Ingredient Notes
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- Catfish Fillets — If you don’t have access to fresh catfish, frozen is fine! Just remember to allow time to thaw – either overnight in the fridge or under slowly running cold water in a colander.
- Milk or Buttermilk — Use either to soak the catfish before dredging and frying. Catfish are bottom feeders, which can cause them to have a somewhat “muddy” taste. A little soak will remove that.
- Fine White Cornmeal — Unlike many fried foods where flour is used for the coating, catfish are breaded with finely ground cornmeal. If you can’t source this product, you could try combining medium cornmeal and flour. You’ll need plain cornmeal, not cornmeal mix or cornbread mix, for this recipe.
- Oil — You’ll need a high-temperature oil for frying. I always recommend peanut oil for deep frying. You can also use grapeseed or canola.
It was really difficult for me to write measurements for this recipe since I’d never measured any of the ingredients. Like many home cooks, I just do what “looks right.” So use the measures as a guideline and add more or take away some if you think you should.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Fry Catfish
Prepare the Fish
- Rinse the catfish fillets under cold water and place them in a shallow baking dish or pan. Add enough milk to cover the fillets.
- Cover the dish and refrigerate for approximately one hour. Remove the fillets from the refrigerator about 10 minutes before you’re ready to cook.
- Place a large cast iron frying pan over high heat and pour in the oil to a depth of approximately 1 1/4 inches. Allow the oil to come to frying temperature (350 degrees F) while preparing the fish.
Pro Tip
You can use a thermometer to test the oil or do it the old-fashioned way and sprinkle in a little of the cornmeal. If it sizzles on contact with the oil, it’s ready to cook.
Dredge the Fillets in Seasoned Cornmeal
- Combine the cornmeal and salt in a shallow pan.
- Remove the fillets from the milk, letting most of the excess drip off. Place one fillet at a time into the cornmeal, gently turning the fillet several times until it’s coated well. Discard the used milk. Prepare all the fillets before you begin frying.
Fry Until Golden Brown
- Carefully lower the catfish fillets, one at a time, into the hot oil. Cook until golden brown (about 3-4 minutes) on the first side. Turn and cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or so if needed to fully develop a beautiful golden color.
- As you finish cooking each batch, remove them to a baking pan lined with paper towels and keep them warm in a 200-degree oven while you finish cooking.
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Tips for Deep Frying
- Don’t crowd the pan. Instead, fry in several batches if necessary.
- After you lower a fillet into the hot oil, leave it alone. Do not fiddle with it at all for at least 3 minutes. Then gently turn it over to cook the second side.
- Choose an oil that can withstand high temperatures. Peanut oil is my preference for both heat tolerance and taste. Other choices are grapeseed, sunflower, and canola oil.
- I often do my frying outdoors on the side burner of a gas grill. It eliminates the lingering greasy smell in the house, and any splashes and pops are much easier to clean up.
- Cooking oil can be reused a few times. After the oil has completely cooled, strain it into a container and store it in a cool, dark place.
- Don’t discard oil down your sink. Pour it into a container or soak it up with paper towels and dispose of it with your household trash.
- It should go without saying, but — safety first! Never, for any reason, leave frying food unattended. Wear an apron and closed-toe shoes.
- If you should ever experience a grease fire, do not throw water on it. Turn off the heat immediately. Then cover the pan with a lid to smother the fire or liberally pour baking soda on it if you can do so without injuring yourself.
Frying Fish Outdoors
Most fish fries in the South are actually held outdoors. It’s so much easier and faster when cooking for a crowd. If you’d like to take your fish fry to the backyard, you’ll want a propane gas fish fryer for cooking. Remember, you’ll need more oil when using an outdoor fryer.
Recipe Variations
- Spice up your fish fry by adding a 1/2 teaspoon of ground cayenne pepper to the cornmeal.
- Season the cornmeal with a seafood seasoning such as Old Bay.
- Make your fried fish into a sandwich! Slather a hoagie roll with some tartar sauce or comeback sauce, and add a fillet with finely shredded lettuce.
- Cut the fish into nugget-sized pieces and create bite-sized treats.
Serving Suggestions
For a traditional fish fry menu, serve your golden brown and crispy fried catfish with creamy cheese grits, coleslaw, French fries, hushpuppies, and, in some areas, swamp gravy.
Don’t forget the traditional accompaniments of onion, lemon slices, and pickles – both sweet and dill – and, of course, sweet tea to drink!
How to Store
Fried fish will keep for several hours in a very low oven or at room temperature. And even though they’re best served fresh and piping hot, they can be stored for 2 or 3 days in the refrigerator. Reheat on a baking sheet in a 350-degree oven for about 15 minutes.
Questions About Fried Catfish
If you can’t find catfish, you can still have a southern fish fry! Tilapia, cod, and halibut are suitable alternatives.
I always use peanut oil for frying fish. Peanut oil has a higher smoking point than other oils and doesn’t break down nearly as quickly. If you just can’t get peanut oil, you can use safflower, canola, corn, cottonseed, or sunflower oil.
Wild caught catfish have a “muddy” flavor that some people find objectionable. Soaking in buttermilk helps remove that taste. Farm raised catfish tend to have a milder flavor and can be soaked in regular milk.
More Recipes You’ll Like
Check all my fish and seafood recipes or pick from a few favorites below.
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Recipe
Fried Catfish with Cheese Grits
Ingredients
- 2 pounds catfish fillets
- 2 cups milk
- Peanut oil
- 3 cups finely ground white cornmeal
- 1 tablespoon salt
Instructions
- Rinse catfish fillets under cold water and place in a shallow baking dish or pan. Add milk to cover fillets. Cover the dish and refrigerate for approximately one hour.2 pounds catfish fillets, 2 cups milk
- Remove the fillets from the refrigerator about 10 minutes before ready to cook.
- Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 inch. Allow oil to come to frying temperature while preparing the fish.Peanut oil
- Combine the cornmeal and salt in a shallow pan.3 cups finely ground white cornmeal, 1 tablespoon salt
- Remove fillets from milk letting most of the excess drip off.
- Place one fillet at a time into the cornmeal and turn it several times to coat well. Prepare all the fillets before you begin frying.
- Carefully lower the fillets, one at a time, into the hot oil. Don’t crowd the pan frying in several batches if necessary. Turn the fillets when golden brown on one side. Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or two if needed to fully develop a golden brown color.
- When done, remove from the oil and keep warm in a 200 degree oven.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I grew up in my family’s catfish restaurant and I still love cooking up a big batch of it today. It’s a happy day when my boys bring in a big catfish to fry.
These look delicious!
I’ve done Scallop ‘Po Boys before, but these look like they would hit the spot. YUM!
Living in Savannah, Fried catfish and cheese grits rule! Looks fantastic, Nanalana!
OK, when you have a post like this you should be required to send out samples! I can just taste it!
This looks amazing! I love fried catfish and cheesy grits. Now I’m hungry…
I haven’t made catfish in a little while now I’m craving it. We ate so much of it when I was a kid. We fished at least once a week, and if we didn’t have money for meat, out to the pond, to catch dinner. I use to complain to my Grandma and she would say at least your daddy doesn’t make you eat squirrel, rabbit and possum the rest of the days of the week. My how food stamps have changed the lifestyle and culture of the poor.
I love fried catfish thou i never fried it with cornmeal. such a great idea!
oh my Lana, should have called me and I would’ve come running.. nothing better than fish n grits – your catfish is perfect, fried crispy like I like it
Hi Lana…just wanted to let you know that I featured your 8 ball zucchini post on my blog today for my Tasty Tuesday post! I made it last Thursday and have been craving, drooling, dreaming about it ever since! Good thing I have a few more 8 balls that are ready to pick!!!
Ooooh, this really resonates, brings longings of home, and sounds delicious. We never had grits at our fish fries (but sure why not) we always had french fries, coleslaw, and hushpuppies. And yes to the pickles, onions, and lemons. Cheese grits and catfish sounds mighty good.
I grew up in a small, rural Georgia town also and catfish was a staple — always easy to catch either in the creek or the pond. I don’t use milk but otherwise recipes are very similar. Thanks for sharing!
I first had catfish when I lived in KY in the late 70’s and I haven’t had it since. It’s time to make it again don’t you think?
I never heard of the term “Fish Camp” it sounds like a diner that only serves fish. I think I would’ve loved that.
And cooking on the side burner….what an idea. I’m glad you think outside the box because I sure never do. Thanks.
I absolutely LOVE fried catfish and yours looks soooo good! Your pictures look wonderful too. YUM!!! I want some catfish now. :)
Lori – I think the most important thing about grits is to make sure you get a brand processed in the deep South. I know Quaker is probably the most widely distributed and they’re a great company, but they just don’t have those southern roots :-) A regional southern brand like Jim Dandy is much the best. And, you’re right, grits don’t really need loads of cream. As a matter of fact, I don’t use cream in mine at all. A reasonable amount of butter, salt and pepper is really all that’s needed. That lets the taste of the grits shine through. They’re just ground corn, you know, very similar to polenta if you think about it.
I’ve never had catfish- would love to try yours! Still on the fence w/ grits though. I’ve had a couple of icky versions and a couple of versions that were so tainted w/ cream and cheese that I’m not sure you could even taste any of the grits lol!