The fried catfish is an iconic dish of the Southern United States, particularly in states like Mississippi, Louisiana, Alabama, and Tennessee.

It is commonly called: “Southern Fried Catfish” or “Catfish Fillet” when referring to the cut.

The dish is often served in fillets breaded in a spicy coating and fried, accompanied by hushpuppies, cole slaw, green beans, or fries.

The history of Southern Fried Catfish is deeply linked to the culture of the Southern United States, where catfish has been a staple for centuries, especially among rural and African American communities.

The catfish is native to the rivers and lakes of the South (Mississippi, Alabama, Louisiana, etc.). It was easily caught by farming families and poor workers, making it an affordable and accessible fish.

As early as the 1800s, the fish was commonly pan-fried using cornmeal: a typical ingredient of Southern and Native American cuisine.

Cornmeal breading (not white flour) makes fried catfish unique: crunchy, rustic, and with the typical Southern taste.

During the period of slavery and post-slavery, catfish was an accessible food for African American workers. Its fried preparation became an integral part of “soul food” cuisine.

“Fish fries” (community dinners featuring fried catfish) were, and still are, important social events in many Southern Black communities.

In the 1960s-1970s, thanks to the development of catfish aquaculture (especially in the Mississippi Delta), the dish spread to restaurants and diners.

Mississippi is now the catfish symbol state, with dedicated festivals and numerous “catfish houses” along rural roads.

This was tasted in Little Rock, Arkansas, during our December 2025 trip (see video below).