Fried catfish is cornmeal-dredged Alabama farm-raised catfish, deep-fried golden and served with hush puppies, slaw and tartar sauce, the canonical Friday plate.

Farm-raised catfish from west Alabama and the Mississippi Delta became the canonical Alabama Friday-lunch fish through the 1960s and 1970s. Niki's West has run Friday catfish on the cafeteria line since 1957 and Eagle's Restaurant in Smithfield runs catfish Friday as a soul-food anchor. The hushpuppy, slaw and tartar sauce side combo became canonical by the 1970s and remains the Birmingham plate served at meat-and-three counters citywide.

Where to eat Fried catfish in Birmingham

3 editor picks for Fried catfish in Birmingham, ranked by editorial score. All Birmingham signature dishes · Fried catfish across every city.

Make it at home

Serves 440 minEasy

Ingredients

  • 4 catfish fillets, 150 to 200g each
  • 240ml buttermilk
  • 1 tablespoon hot sauce
  • 200g yellow cornmeal
  • 50g flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Vegetable oil for deep-frying

Method

  1. Soak the catfish fillets in the buttermilk and hot sauce mixture for 20 minutes.
  2. Mix the cornmeal, flour, salt, pepper and paprika in a shallow dish.
  3. Heat vegetable oil in a deep skillet or Dutch oven to 180C / 350F.
  4. Lift each fillet from the buttermilk, dredge in the cornmeal mixture and press to coat both sides.
  5. Fry the fillets in batches for 4 to 5 minutes per side until golden and crisp; the cornmeal coating should be deep gold.
  6. Drain on paper towels and serve with hush puppies, slaw and a wedge of lemon.

Editor tip. Use yellow cornmeal, not white; the yellow gives the canonical golden crust and bigger flavor.

Common allergens: Fish, Gluten.