📝 About This Recipe
This quintessential Soul Food staple features fresh catfish fillets soaked in a tangy buttermilk bath and dredged in a perfectly seasoned cornmeal crust. Deeply rooted in African American culinary traditions of the South, this dish offers a satisfying crunch that gives way to tender, buttery flakes of fish. It is a celebration of simple, high-quality ingredients transformed into a comforting masterpiece that tastes like a Sunday afternoon on the porch.
🥗 Ingredients
The Fish
- 2 pounds Catfish Fillets (fresh, patted dry and cut into 3-inch strips)
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style)
- 1 tablespoon Yellow Mustard (adds a subtle tang and helps coating stick)
The Breading
- 1.5 cups Fine Yellow Cornmeal (standard cornmeal, not coarse)
- 1/2 cup All-Purpose Flour (provides a smoother texture)
- 1 tablespoon Smoked Paprika (for color and depth)
- 1 tablespoon Garlic Powder
- 2 teaspoons Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
For Frying and Garnish
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 Lemon Wedges (for serving)
- 1 sprig Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Rinse the catfish fillets under cold water and pat them thoroughly dry with paper towels. Cut the fillets into manageable strips or 'nuggets' about 3 inches long.
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2
In a large shallow bowl or a gallon-sized zip-top bag, whisk together the buttermilk, hot sauce, and yellow mustard until well combined.
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3
Submerge the catfish pieces in the buttermilk mixture. Let them marinate at room temperature for 15-20 minutes while you prepare the breading.
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4
In a separate large shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, black pepper, and dried thyme.
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5
Fill a heavy-bottomed cast iron skillet or deep fryer with about 2 inches of oil. Heat the oil to 350°F (175°C) over medium-high heat.
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6
Work with one piece of fish at a time. Lift the fish from the buttermilk, letting the excess drip off, and place it into the cornmeal mixture.
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7
Press the cornmeal firmly onto both sides of the fish to ensure a thick, even coating. Shake off any loose excess.
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8
Place the breaded fish on a wire rack for 5 minutes before frying; this helps the crust adhere better and prevents it from falling off in the oil.
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9
Carefully lower 3-4 pieces of fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
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10
Fry the catfish for 3-5 minutes per side, turning once with metal tongs or a fish spatula, until the crust is a deep golden brown.
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11
Check for doneness: the fish should reach an internal temperature of 145°F and the meat should flake easily with a fork.
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12
Remove the fish from the oil and place it on a clean wire rack set over a baking sheet to drain. Avoid paper towels, which can cause the bottom to steam and get soggy.
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13
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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14
Repeat the process with the remaining fish, allowing the oil to return to 350°F between batches.
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15
Garnish with fresh parsley and serve immediately with lemon wedges and your favorite dipping sauce.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; 350°F is the sweet spot for a crisp crust without burning. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1.5 cups of regular milk. For the crunchiest results, use a cast-iron skillet, which retains heat better than stainless steel. Don't skip the resting period after breading; those 5 minutes are crucial for the 'glue' to set so the crust stays on the fish. If you prefer a lighter coating, use only cornmeal and omit the flour entirely.
🍽️ Serving Suggestions
Serve with a side of creamy coleslaw and hushpuppies for the ultimate fish fry experience. Pair with slow-cooked collard greens and a piece of buttery cornbread. Drizzle with a homemade remoulade sauce or a simple tartar sauce. Serve alongside a tall glass of sweet tea or a crisp, cold lager. For a classic Southern breakfast, serve leftover cold fried catfish with hot cheese grits.