Low Sodium Southern Fried Catfish Fillet

Indulge in the comforting flavors of the South with this Low Sodium Southern Fried Catfish Fillet recipe—perfect for those watching their salt intake without sacrificing taste. Succulent catfish fillets are soaked in tangy buttermilk, then coated in a perfectly seasoned blend of cornmeal, flour, smoked paprika, and a hint of cayenne for a subtle kick. Fried to a crispy, golden perfection in heart-healthy canola or peanut oil, this dish delivers that classic Southern crunch in just 25 minutes. Pair these flavorful fillets with lemon wedges, creamy coleslaw, or a zesty low-sodium hot sauce for a satisfying meal that’s both heart-smart and irresistibly delicious. Perfect for weeknight dinners or family gatherings, this is Southern comfort food at its finest!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Catfish fillets
• 1 cup Buttermilk
• 1 cup Cornmeal
• 0.5 cup All-purpose flour
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Parsley flakes (dried)
• 2 cups Canola oil or peanut oil (for frying)

Directions

Step 1

Rinse the catfish fillets under cold water and pat them dry with paper towels.

Step 2

In a shallow dish, pour the buttermilk. Place the catfish fillets in the dish, ensuring they are fully submerged. Let them soak for at least 10 minutes while you prepare the coating.

Step 3

In another shallow dish or large resealable plastic bag, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and parsley flakes. Mix thoroughly to create an even coating mixture.

Step 4

Remove the catfish fillets from the buttermilk and let any excess milk drip off. Place each fillet in the cornmeal mixture, ensuring it is thoroughly coated on all sides. If using a plastic bag, seal the bag and shake it gently to coat the fish evenly.

Step 5

Heat the canola oil in a large skillet or cast-iron pan over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test the oil by dropping a small amount of the coating mixture into the oil—it should sizzle and slowly rise to the surface.

Step 6

Carefully place the coated catfish fillets into the hot oil. Fry 2-3 fillets at a time, depending on the size of your pan, to avoid overcrowding.

Step 7

Cook each fillet for 4-5 minutes on one side, then flip and cook for another 4-5 minutes until the fish is golden brown and the internal temperature reaches 145°F.

Step 8

Remove the fried catfish from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 9

Serve immediately with lemon wedges, a side of coleslaw, or your favorite low-sodium hot sauce.

Nutrition Facts

Serving size	(1388.4g)

Amount per serving	% Daily Value*
Calories	5756.3

Total Fat 502.1g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 306.8mg	0%
Sodium 478.9mg	0%
Total Carbohydrate 223.8g	0%
Dietary Fiber 18.6g	0%
Total Sugars 13.8g
Protein 103.8g	0%

Vitamin D 126.9IU	0%
Calcium 367.5mg	0%
Iron 10.9mg	0%
Potassium 2040.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.5%

Protein: 7.1%

Carbs: 15.4%