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Cracker Barrel Catfish

Helen T. Patterson
Cracker Barrel-style catfish is a beloved Southern classic known for its crispy golden exterior and tender, flaky fish inside.
Coated in a seasoned flour-cornmeal breading, it’s deep-fried to perfection for a satisfying, crunchy bite.
This recipe brings the flavors of Cracker Barrel straight to your kitchen with simple ingredients and easy-to-follow instructions.
Whether you’re preparing it for a family dinner or craving a nostalgic taste of the South, this catfish dish is sure to be a hit.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American, Southern
Servings 4 servings
Calories 400 kcal

Equipment

  • Deep Skillet or Cast-Iron Pan – 1 (for frying)
  • Shallow Dish – 1 (for breading)
  • Paper Towels – 1 roll (for draining the fried catfish)
  • Tongs or Slotted Spoon – 1 (for handling the fillets while frying)
  • Cooking Thermometer – 1 (optional, to monitor oil temperature)

Ingredients
  

  • 4 catfish fillets about 1.5 lbs, fresh or thawed from frozen
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika optional, for a bit of heat
  • 1/4 teaspoon cayenne pepper optional, for spice
  • Vegetable oil or peanut oil for frying – about 3 cups or enough to cover the fillets

Instructions
 

Prepare the Catfish:

  • Rinse the catfish fillets under cold water and pat them dry with paper towels.
    This helps the breading stick to the fish better.

Season the Fish:

  • Lightly season the catfish fillets on both sides with salt, pepper, garlic powder, and any additional spices (paprika, cayenne) if desired.

Prepare the Breading:

  • In a shallow dish, mix the flour, cornmeal, garlic powder, salt, pepper, paprika, and cayenne pepper. Stir until well combined.

Coat the Catfish:

  • Dredge each fillet in the flour-cornmeal mixture, pressing lightly to ensure the fillets are evenly coated.

Heat the Oil:

  • In a deep skillet or cast-iron pan, heat the oil over medium-high heat to about 350°F (175°C).
    Test the temperature by dropping a pinch of the breading mixture into the oil – it should sizzle immediately.

Fry the Catfish:

  • Carefully place the coated catfish fillets into the hot oil.
    Fry for 4-5 minutes per side, or until golden brown and crispy.
    Avoid overcrowding the pan to maintain oil temperature.

Drain and Rest:

  • Remove the fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
    Let the fish rest for a couple of minutes before serving.

Serve and Enjoy:

  • Serve the crispy fried catfish with classic Southern sides like hushpuppies, coleslaw, and tartar sauce for a complete meal.

Notes

  • Oil Temperature: Maintaining the right oil temperature is key to achieving a crispy crust. Too high, and the breading will burn; too low, and the catfish will absorb excess oil and become greasy.
  • Alternative Cooking Methods: If you prefer a healthier option, you can grill or bake the catfish instead of frying. Grilling adds a smoky flavor, while baking provides a lighter alternative.
  • Flavor Variations: Add your favorite spices or seasoning blends to customize the breading. A touch of Old Bay seasoning or dried herbs like thyme or oregano can add a unique flavor twist.
  • Leftovers: Leftover fried catfish can be stored in the refrigerator for up to 2-3 days. Reheat in the oven or air fryer to maintain its crispiness.
Keyword Cracker Barrel Catfish