📝 About This Recipe
This quintessential Southern classic features fresh catfish fillets dredged in a perfectly seasoned, peppery cornmeal crust and fried until shattering-crisp. Rooted in the culinary traditions of the Mississippi Delta, the secret lies in a tangy buttermilk soak that ensures the mild, flaky white fish stays incredibly moist. It’s a soulful, comforting dish that balances earthy cornmeal notes with a hint of cayenne heat for a true taste of the American South.
🥗 Ingredients
The Fish and Marinade
- 2 pounds Fresh Catfish Fillets (cut into 3-4 inch strips or nuggets)
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 tablespoon Yellow Mustard (adds tang and helps the crust stick)
The Seasoned Breading
- 1.5 cups Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour (helps the breading adhere)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat level)
For Frying and Garnish
- 1 quart Peanut Oil (or vegetable oil for frying)
- 1 Lemon (cut into wedges)
- 1 handful 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 uniform strips or 'fingers' about 3-4 inches long for even cooking.
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2
In a large bowl, 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. Cover and refrigerate for at least 15-30 minutes; this removes any 'muddy' flavor and tenderizes the fish.
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4
In a shallow dish or a large heavy-duty zip-top bag, combine the cornmeal, flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Shake or whisk to ensure the spices are evenly distributed.
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5
Pour about 1.5 to 2 inches of oil into a large cast-iron skillet or heavy-bottomed Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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6
Remove a few pieces of catfish from the buttermilk, letting the excess liquid drip off, and dredge them in the cornmeal mixture. Press the breading firmly onto the fish to ensure a thick, even coat.
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7
Place the breaded fish on a wire rack for 5 minutes before frying. This 'sets' the breading so it doesn't fall off in the hot oil.
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8
Carefully lower 3-4 pieces of fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy fish.
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9
Fry the catfish for 3-4 minutes per side. Use metal tongs or a fish spatula to gently flip the pieces once they are golden brown and crisp.
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10
The fish is done when the crust is deep golden brown and the internal temperature reaches 145°F, or when the meat flakes easily with a fork.
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11
Remove the fish and place it on a clean wire rack set over a baking sheet to drain. Avoid draining on paper towels, which can trap steam and make the bottom crust soggy.
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12
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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13
Repeat the process with the remaining fish, allowing the oil to return to 350°F between batches.
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14
Serve immediately while piping hot with lemon wedges and fresh parsley.
💡 Chef's Tips
Use a cast-iron skillet if possible; it retains heat better than any other pan for a consistent fry. Always check your oil temperature between batches; if the oil is too cool, the breading absorbs grease; too hot, and it burns before the fish cooks. For an extra-crunchy crust, you can use 'panko' breadcrumbs mixed with the cornmeal in a 1:2 ratio. Don't skip the buttermilk soak; it is the essential step for neutralizing the earthy flavor common in freshwater catfish. If you don't have buttermilk, make a DIY version by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
🍽️ Serving Suggestions
Classic Creamy Coleslaw to provide a cold, crunchy contrast to the hot fish. Homemade Tartar Sauce or Spicy Remoulade for dipping. Hushpuppies and a side of smoky Collard Greens for the ultimate Southern feast. A cold glass of Sweet Tea or a crisp Lager to cut through the richness of the fry. Southern-style Potato Salad or Baked Macaroni and Cheese.