Farm-raised catfish dredged in yellow cornmeal and deep-fried, a Southern Oklahoma tradition served with hushpuppies and coleslaw at Oklahoma City's diners.

Catfish frying is central to southern and eastern Oklahoma's food culture, where the Red River and Canadian River tributaries have supported catfish for centuries. By the late 19th century, fried catfish was a Friday tradition across Oklahoma, spreading beyond Catholic fasting origins. Oklahoma's technique uses yellow cornmeal rather than white, deep-fried in cast-iron. Catfish farms in southeastern Oklahoma, developed in the mid-20th century, ensured year-round supply. In OKC, fried catfish appears at Southern diners and church fish fries alongside hushpuppies and coleslaw.

Where to eat Southern fried catfish in Oklahoma City

2 editor picks for Southern fried catfish in Oklahoma City, ranked by editorial score. All Oklahoma City signature dishes · Southern fried catfish across every city.

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Make it at home

Serves 435 minBeginner

Ingredients

  • 4 catfish fillets, about 170g each
  • 150g fine yellow cornmeal
  • 50g all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 240ml buttermilk
  • Vegetable oil for deep frying

Method

  1. Soak catfish fillets in buttermilk for at least 15 minutes. This tenderizes the fish and helps the coating adhere.
  2. Mix cornmeal, flour, garlic powder, cayenne, paprika, salt, and pepper in a shallow dish. Remove fillets from buttermilk and dredge thoroughly in the cornmeal mixture, pressing firmly so the coating adheres.
  3. Heat oil to 180C in a deep, heavy pot. Fry fillets 2 to 3 at a time for 4 to 5 minutes until deep golden brown and the flesh flakes easily at the thickest point. Do not crowd the pot.
  4. Drain on a wire rack rather than paper towels to keep the crust crispy. Serve immediately with hushpuppies, coleslaw, and hot sauce.

Editor tip. Rest the dredged fillets on a wire rack for 5 minutes before frying so the cornmeal coating dries slightly and clings better in the oil.

Common allergens: Gluten, Fish, Eggs.