๐ Ingredients (Serves 4)
For the fish
- 4 catfish fillets (about 1ยฝโ2 lbs)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional but recommended)
- 1 cup yellow cornmeal
- ยฝ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon cayenne pepper (adjust to taste)
- Vegetable oil, for frying
- Lemon wedges, for serving
๐ฉโ๐ณ Instructions
1๏ธโฃ Soak the Catfish
In a large bowl, combine buttermilk + hot sauce.
Add catfish fillets, making sure theyโre fully coated.
Cover and refrigerate for 30 minutes to 2 hours.
(This removes any โmuddyโ taste and tenderizes the fish.)
2๏ธโฃ Make the Seasoned Coating
In a shallow dish, mix:
- Cornmeal
- Flour
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Cayenne
3๏ธโฃ Heat the Oil
Pour oil into a deep skillet or cast iron pan (about 1โ2 inches deep).
Heat to 350โ365ยฐF (175โ185ยฐC).
4๏ธโฃ Dredge & Fry
- Remove fish from buttermilk, let excess drip off.
- Coat thoroughly in cornmeal mixture, pressing lightly so it sticks.
- Fry 3โ4 minutes per side until golden brown and crispy.
- Internal temp should reach 145ยฐF (63ยฐC).
Work in batchesโdonโt overcrowd the pan.
5๏ธโฃ Drain & Serve
Place on a wire rack or paper towels.
Serve hot with lemon wedges and your favorite sides.
๐ฅ Flavor Boost Options
- Add ยฝ tsp dried thyme for deeper Southern flavor
- Mix a little Creole seasoning into the cornmeal
- Sprinkle flaky salt immediately after frying
๐ฅ Perfect Pairings
- Coleslaw
- Hush puppies
- French fries
- Collard greens
- Tartar sauce or remoulade
If you’d like, I can also give you:
- ๐ฅ Air fryer version
- ๐ฅ Oven-baked lighter version
- ๐ถ Extra spicy Louisiana-style version
- ๐ง Gluten-free version