Instructions:
1. Soak the Fish (Optional but Recommended):
Place the catfish fillets in a shallow dish. Pour over the buttermilk and a splash of hot sauce. Let them soak in the refrigerator for 30 minutes to 1 hour. This step tenderizes the fish and enhances flavor.
2. Prepare the Coating:
In a large bowl or shallow dish, combine:
Cornmeal
Flour
Paprika
Garlic powder
Onion powder
Cayenne pepper
Salt and black pepper
Mix well to evenly distribute the spices.
3. Coat the Fish:
Remove fillets from the buttermilk (let the excess drip off), then dredge each fillet in the cornmeal mixture. Press down to ensure a thick, even coating.
4. Heat the Oil:
In a deep skillet or cast-iron pan, heat about 2 inches of oil to 350–375°F (175–190°C). The oil should be hot enough that a pinch of cornmeal sizzles on contact.
5. Fry the Catfish:
Carefully lower each fillet into the hot oil. Do not overcrowd the pan. Fry 2–3 fillets at a time, depending on pan size.
Cook each fillet for 4–5 minutes per side, or until golden brown and crispy. Internal temperature should reach 145°F (63°C).
6. Drain & Serve:
Transfer fried fillets to a plate lined with paper towels or a wire rack to drain excess oil. Serve immediately with lemon wedges, tartar sauce, or hot sauce.
Serving Suggestions:
Classic Southern sides like:
Coleslaw
Mac & cheese
Collard greens
Cornbread
Or make a catfish po’ boy sandwich with lettuce, tomato, and remoulade sauce in a crusty hoagie roll.
Tips:
For extra crunch, double-dip: dredge in cornmeal, dip again in buttermilk, then re-coat in cornmeal before frying.
Don’t skip the soak — it tames any “fishy” taste and boosts tenderness.
Use a thermometer to maintain oil temperature for best frying results.
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