Ingredients

Catfish

  • 4 catfish fillets
  • 1½ cups buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper
  • Oil, for frying

For serving

  • French fries
  • Lemon wedges
  • Fresh parsley
  • Sliced red chili
  • Tartar sauce or remoulade

Instructions

  1. Marinate: Place catfish fillets in buttermilk, hot sauce, salt, and pepper. Cover and refrigerate for 30–60 minutes.
  2. Make coating: Mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  3. Coat: Remove each fillet from the buttermilk, letting the excess drip off. Press firmly into the cornmeal mixture until completely coated.
  4. Heat oil: Heat about 1½–2 inches of oil to 350°F (175°C).
  5. Fry: Carefully fry the catfish in batches for about 4–6 minutes per side, depending on thickness, until crisp and golden and the fish reaches 145°F (63°C) internally.
  6. Drain: Transfer to a wire rack or paper towels and season lightly with salt.
  7. Serve: Plate with crispy French fries, lemon wedges, parsley, sliced chili, and tartar sauce.

Prep: 15 min + marinating | Cook: 10–15 min | Serves: 4