Southern-Styled Fried Catfish Filets

Crispy as a front‑porch summer and tender as Sunday grace—this catfish is pure Southern glory.

Ingredients

* 4-6 Catfish Filets
* 1 Pkg Young's Original Breading
* 1 Cup Buttermilk
* 1 Egg
* 1 Tsp Hot Sauce (not required, but certainly will add that extra you're itchin' to try out)
* Salt & Ground Pepper
* Peanut Oil for that amazing flavor you're hoping to achieve
Southern-styled fried catfish filets

Cooking Instructions

Step-by-Step Instructions

1. Prep the Catfish

Give those filets a quick rinse and pat them dry. Lightly season with salt and pepper on both sides. Nothing fancy — just enough to wake ’em up.

2. Set Up Your Wet Batter

In a bowl, whisk together:

  • buttermilk
  • egg
  • hot sauce

This mix gives the catfish that tender, juicy bite we all chase.

3. Coat ’Em Up

Pour your Young’s Fish Fry Breading into a shallow pan.
Dip each filet into the wet mixture, then lay it right down in the breading.
Press gently so the coating sticks like it means it.

4. Heat the Oil

Fill your skillet or deep fryer with enough oil to submerge the filets halfway.
Heat to 350°F — when a pinch of breading sizzles instantly, you’re ready to roll.

5. Fry to Golden Glory

Place filets in the oil without crowding the pan. Fry 3–4 minutes per side until they’re:

  • golden
  • crispy
  • and singing that little frying song we all love

Move them to a wire rack or paper towels to drain.

6. Serve It Up Right

These filets shine with:

  • hushpuppies
  • coleslaw
  • a squeeze of lemon
  • or straight off the plate if patience ain’t your strong suit

Southern Charm Tip

If you really want folks talkin’, sprinkle a tiny bit of Young’s breading over the hot filets right when they come out of the oil. It sticks just enough to boost that crunch and flavor.