Crispy Cracker Barrel Fried Catfish Recipe – Easy & Delicious!

Cracker Barrel’s fried catfish is a beloved Southern classic that’s both simple and indulgent.

Known for its crispy, golden coating and tender, flaky fish, this dish has become a staple on their menu.

Whether you’re enjoying it at a cozy table in the restaurant or making it yourself at home, there’s something comforting about the flavors and textures of perfectly fried catfish.

What makes Cracker Barrel’s fried catfish stand out is its balance of crispy coating and moist fish.

Paired with Southern sides like hushpuppies and creamy coleslaw, this dish captures the essence of Southern cooking at its best.

If you’ve ever wanted to recreate that iconic taste in your own kitchen, this recipe is just what you need.

With a few simple ingredients and easy-to-follow steps, you can enjoy this crispy, flavorful catfish whenever the craving strikes.

Ingredients You’ll Need for Cracker Barrel Fried Catfish

Making the perfect fried catfish requires the right ingredients, so let’s go over what you’ll need to get started.

This dish is all about fresh, flavorful catfish paired with a seasoned coating that creates a crispy, golden crust.

Fresh Catfish Fillets

The star of the dish is, of course, the catfish.

For the best results, choose fresh catfish fillets with no fishy smell, ideally from a local source or the freshest fish market.

If you’re using frozen catfish, make sure to thaw it completely and pat it dry before cooking.

Buttermilk

Soaking the catfish fillets in buttermilk is a key step in this recipe.

It helps tenderize the fish, making it more flavorful while ensuring that the coating sticks better during frying.

If you don’t have buttermilk, you can easily substitute with a mixture of milk and a tablespoon of vinegar or lemon juice to mimic the tangy effect.

Cornmeal

For that signature crispy coating, you’ll need cornmeal.

This will give your catfish its crunchy texture and golden color.

It also adds a bit of sweetness to balance the savory seasoning, making it a vital ingredient in this recipe.

All-Purpose Flour

The flour helps bind the cornmeal and seasoning together, ensuring that the catfish is evenly coated and crisped up perfectly.

It creates a light, golden crust without overpowering the natural flavor of the fish.

Seasonings (Salt, Black Pepper, Paprika, Garlic Powder)

The seasoning mix is what takes this fried catfish to the next level.

A combination of salt, black pepper, paprika, and garlic powder gives the catfish a savory, slightly smoky flavor that complements the fish without overpowering it.

You can adjust the seasoning amounts based on your taste preferences.

Peanut or Vegetable Oil

For frying, you’ll need a high-smoking-point oil like peanut or vegetable oil.

These oils allow for high-temperature frying, ensuring the catfish crisps up without absorbing too much oil.

The right oil is key to achieving that perfect golden, crunchy exterior.

Optional: Lemon and Fresh Parsley

For garnishing, a squeeze of fresh lemon juice and a sprinkle of fresh parsley can brighten up the dish, adding a touch of freshness that contrasts beautifully with the rich, fried catfish.

With these ingredients in hand, you’re ready to create a dish that’s just as satisfying as Cracker Barrel’s fried catfish, and the best part is—you can enjoy it in the comfort of your own home.

How to Prepare the Catfish for Frying

Before you get to the frying process, preparing the catfish correctly is essential to ensure the best flavor and texture.

Here’s how you can prepare the fillets to make them ready for that perfect, crispy crust.

Step 1: Clean and Dry the Fillets

Start by rinsing your fresh catfish fillets under cold water.

Pat them dry thoroughly with paper towels.

Removing excess moisture is crucial because any water left on the fish can cause the coating to become soggy when it hits the hot oil.

Drying the fish ensures that the coating sticks evenly, leading to a crispier result.

Step 2: Soak in Buttermilk

For tender, flavorful fish, the next step is to soak your catfish fillets in buttermilk.

This not only helps to tenderize the fish but also enhances the flavor.

Pour the buttermilk into a shallow dish and fully immerse the fillets.

Let them soak for at least 20 to 30 minutes, or even up to an hour if you have the time.

The acidity in the buttermilk helps break down any fishy taste and makes the fillets more tender.

Step 3: Season the Fillets

Once your catfish fillets have soaked in the buttermilk, it’s time to season them.

You can either season the buttermilk directly or sprinkle the fillets with salt, black pepper, and any other spices you plan to use after they’ve been soaked.

This ensures that the catfish is flavorful all the way through.

Keep in mind that while the seasoning will primarily sit on the outer crust, adding a bit of seasoning inside the fillets will enhance the taste.

Preparing the Cornmeal Coating

The coating is what gives your fried catfish its signature crunch, and getting it right is key.

Here’s how to create the perfect cornmeal batter for that crispy, golden exterior.

Step 1: Mix the Dry Ingredients

In a shallow bowl or dish, combine the cornmeal and all-purpose flour in a 2:1 ratio. For example, use 2 cups of cornmeal and 1 cup of flour.

This mix creates a crisp, yet tender coating. Add your seasonings to the dry ingredients: salt, black pepper, paprika, and garlic powder.

The paprika will add a mild smokiness, while the garlic powder gives a subtle depth of flavor.

Mix everything well to ensure the seasonings are evenly distributed.

Step 2: Coat the Catfish

Once your dry ingredients are ready, it’s time to coat the catfish fillets. Remove each fillet from the buttermilk and gently shake off any excess liquid.

Dredge the fillets in the cornmeal mixture, pressing down lightly to ensure an even, thick coating.

The more evenly coated the fillet, the crunchier the crust will be after frying.

Make sure to coat both sides of the fillets and set them aside on a plate or tray.

Step 3: Double Coating for Extra Crispiness (Optional)

For an extra crispy texture, you can double coat the catfish.

After the first layer of cornmeal mixture is applied, dip the fillet back into the buttermilk and then dredge it in the cornmeal mixture again.

This will create a thicker, crunchier coating that gives a satisfying bite when you dig into your fried catfish.

The Best Way to Fry Catfish Like Cracker Barrel

Frying the catfish to perfection is what transforms this dish from good to great.

Cracker Barrel’s fried catfish is known for its golden, crispy coating and tender, flaky interior.

To recreate this at home, follow these steps to achieve that perfect fry.

Step 1: Choose the Right Oil

The choice of oil is critical for frying. Cracker Barrel uses a high-smoking-point oil such as peanut oil or vegetable oil.

These oils can handle the high temperatures needed to get that crispy, golden-brown finish without burning.

Fill your frying pan or deep fryer with about 2 to 3 inches of oil to allow the catfish fillets to float and fry evenly.

Step 2: Heat the Oil to the Right Temperature

To ensure that the catfish crisps up perfectly, the oil should be heated to 350°F to 375°F (175°C to 190°C).

If you don’t have a thermometer, you can test the oil by dropping a small pinch of the cornmeal mixture into the pan.

If it sizzles and bubbles immediately, the oil is hot enough.

If it browns too quickly or smokes, lower the temperature slightly.

Step 3: Fry the Catfish Fillets

Carefully place the coated catfish fillets into the hot oil one at a time. Avoid overcrowding the pan, as this can lower the oil temperature and cause the catfish to cook unevenly.

Fry the fillets for about 3 to 4 minutes per side, or until they are golden brown and crispy.

Don’t rush this step—allowing the fish to cook properly ensures that the crust remains crisp while the fish stays moist and tender.

Step 4: Maintain the Oil Temperature

As you fry each batch, the oil temperature can drop.

Use a thermometer to monitor the heat, adjusting the burner to maintain a consistent temperature of 350°F.

If the oil gets too cool, the crust won’t crisp properly, and the fillets will absorb too much oil.

Step 5: Drain Excess Oil

Once the catfish is golden and crispy, remove it from the oil using a slotted spoon or tongs.

Place the fillets on a paper towel-lined plate to drain off any excess oil.

This step ensures the fish stays crispy and not greasy.

How to Know When Your Catfish Is Perfectly Fried

Perfectly fried catfish should have a crispy, golden-brown exterior and a tender, flaky interior.

To ensure your catfish is fried just right, keep an eye out for the following indicators.

Golden, Crispy Crust

One of the most obvious signs that your catfish is perfectly fried is the golden, crispy crust.

The coating should be a deep golden brown, with no signs of sogginess.

If the fillets are still pale or too light, they may need more time in the oil.

Crispy Sound When Touched

When you remove the catfish from the oil, give it a gentle tap or press down on the crust.

If it sounds crisp and crackly, it’s a good sign that the coating is perfectly fried.

A dull or soft sound could mean the coating didn’t fry up properly.

Internal Temperature

For perfectly cooked catfish, the internal temperature should reach around 145°F (63°C).

The fish should be opaque and flake easily with a fork. If you don’t have a thermometer, you can check for doneness by gently flaking the fish with a fork.

If the fillet flakes easily and looks opaque throughout, it’s ready.

Test for Tenderness

The flesh of the catfish should be moist and tender, not dry or rubbery.

If the fish feels firm but flaky when you break it apart, that’s the sign of perfectly fried catfish.

Visual Cues

The edges of the catfish fillets should be slightly curled inward, with the crust holding its shape.

The fish should not look overly greasy or saturated with oil.

If you see any oil pooling around the edges of the fillet, it may have been undercooked.

Serving Suggestions for Cracker Barrel Fried Catfish

Once you’ve mastered the art of frying catfish, it’s time to serve it up and enjoy the fruits of your labor.

Cracker Barrel fried catfish pairs wonderfully with a variety of classic Southern sides that complement its crispy texture and flavorful fish.

Here are a few delicious suggestions to complete your meal.

Classic Southern Sides

Cracker Barrel is known for its comforting, Southern-inspired sides, and fried catfish is often served with these crowd-pleasers. Here are a few to try:

• Hushpuppies: Golden, deep-fried cornmeal balls that are crispy on the outside and soft on the inside. These are a must-have accompaniment for fried catfish.
• Coleslaw: A cool, creamy slaw is a perfect contrast to the warm, crunchy catfish. The tangy dressing and crunchy cabbage provide a refreshing bite.
• French Fries: Crispy, golden fries are always a good pairing. You can even go with seasoned fries or sweet potato fries for a slightly different twist.
• Fried Green Tomatoes: For an extra Southern touch, serve your catfish with fried green tomatoes. Their tart flavor complements the richness of the fish.
• Macaroni and Cheese: Creamy mac and cheese is another beloved Southern side that works perfectly with fried catfish, adding richness to the meal.

Sauces and Dips

While Cracker Barrel often serves its fried catfish with tartar sauce, you can also offer a variety of dipping sauces to add some extra flavor to your meal:

• Tartar Sauce: The classic accompaniment to fried fish, tartar sauce adds a creamy, tangy flavor that complements the crispy catfish perfectly.
• Hot Sauce: For those who like a little heat, a dash of hot sauce or Louisiana-style hot sauce can kick up the flavor.
• Lemon Wedges: A squeeze of fresh lemon juice over the fried catfish adds brightness and acidity, cutting through the richness of the fish.

Garnishes

A sprinkle of fresh parsley adds a burst of color and a touch of freshness to your fried catfish.

You can also garnish with lemon wedges for easy squeezing or a side of pickle chips for an extra pop of flavor.

These sides and garnishes create a full, satisfying meal that captures the essence of Southern comfort food, making your fried catfish experience even better.

Tips and Tricks for the Perfect Fried Catfish

Achieving the perfect fried catfish requires attention to detail, and a few insider tips can help elevate your dish to a whole new level.

Here are some expert tricks to make sure your catfish turns out just like Cracker Barrel’s every time.

1. Dry the Fillets Well

Before dredging your catfish in the cornmeal mixture, it’s essential to dry the fillets thoroughly.

If there’s too much moisture on the fillets, the coating won’t stick well, and you’ll end up with a soggy crust.

Use paper towels to blot off any excess moisture after soaking in buttermilk.

2. Don’t Overcrowd the Fryer

When frying, always cook your catfish in batches.

Overcrowding the pan lowers the oil temperature and can cause the catfish to cook unevenly.

Give each fillet enough space to float in the oil and cook to a perfect golden crisp.

3. Adjust the Oil Temperature as Needed

Maintaining the right oil temperature is crucial for a crispy coating and perfectly cooked fish.

If you notice that the oil temperature drops after adding the catfish, adjust the heat to keep it steady at around 350°F to 375°F.

If the oil gets too hot, the crust will burn before the fish is fully cooked, so keep an eye on it.

4. Double Coat for Extra Crispiness

If you want that extra crunch, try double coating your catfish.

After the first layer of the cornmeal mixture, dip the fillets back into the buttermilk and then dredge them in the cornmeal mixture again.

This will create a thicker, crunchier crust that holds up beautifully when fried.

5. Let the Fried Catfish Rest

Once you’ve removed the catfish from the oil, place it on a paper towel-lined plate to drain off excess oil.

Let it rest for a minute or two before serving. This helps the crust set and keeps it crisp for longer.

6. Don’t Skip the Buttermilk Soak

The buttermilk soak isn’t just for flavor—it also helps tenderize the fish.

If you skip this step, the catfish might be dry or tough.

Make sure to let the fillets soak for at least 20 to 30 minutes for the best results.

7. Store Leftovers Properly

If you happen to have leftover fried catfish, store it in an airtight container in the fridge.

To maintain the crispy texture when reheating, place the fillets on a baking sheet and bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the coating crisps back up.

Conclusion

There’s no denying that Cracker Barrel’s fried catfish is a Southern favorite, beloved for its crispy golden exterior and tender, flaky interior.

By following this recipe, you can easily recreate this classic dish at home, bringing the flavors of the South right to your table.

With the right ingredients, a few simple steps, and a bit of patience, you’ll have a meal that’s just as delicious as the one served at Cracker Barrel.

Whether you’re serving it up for a family dinner or enjoying it as a special treat, this fried catfish recipe is sure to become a new favorite.

So, gather your ingredients, fire up that fryer, and enjoy a satisfying, crispy meal that’s full of flavor.

Don’t forget to serve your fried catfish with classic Southern sides like hushpuppies, coleslaw, or fries for the ultimate comfort food experience.

Frequently Asked Questions

1. Can I use frozen catfish fillets for this recipe?

Yes, you can use frozen catfish fillets. Just be sure to thaw them completely and pat them dry before soaking them in buttermilk.

Excess moisture can cause the coating to become soggy, so drying the fillets thoroughly is key to a crispy result.

2. How can I make this recipe gluten-free?

To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Ensure that your cornmeal is certified gluten-free, and you’re good to go.

Just double-check all the ingredients to avoid any hidden gluten sources.

3. How long can I store leftover fried catfish?

You can store leftover fried catfish in an airtight container in the refrigerator for up to 2 days.

To keep the coating crispy, reheat the fillets in an oven at 350°F (175°C) for about 10-15 minutes or until they are heated through and the crust becomes crispy again.

4. Can I fry the catfish ahead of time?

It’s best to fry the catfish just before serving for the best crispy texture. However, you can fry the catfish in advance and store it in the refrigerator.

Reheat it in the oven to restore the crispy exterior. Just keep in mind that the coating won’t be as crispy as when it’s freshly fried.

5. How can I make the catfish spicier?

If you prefer a spicier kick, simply add cayenne pepper, chili powder, or crushed red pepper flakes to the seasoning mix.

Start with a small amount and adjust to your desired level of heat.

You can also serve the fried catfish with a spicy hot sauce or a tangy salsa on the side for an extra burst of flavor.