📝 About This Recipe
Deeply rooted in the culinary traditions of the American South, this fried catfish features a signature crunch that gives way to tender, flaky white fish. The secret lies in a tangy buttermilk brine that tempers the fish's natural earthiness and a seasoned yellow cornmeal dredge for that iconic sandy texture. It is a soul-warming classic that perfectly balances savory spices with the sweet, clean flavor of fresh-caught catfish.
🥗 Ingredients
The Fish & Brine
- 2 pounds Catfish Fillets (fresh or thawed, cut into 3-inch strips or left whole)
- 1.5 cups Buttermilk (full fat preferred)
- 1-2 tablespoons Hot Sauce (Louisiana-style, like Crystal or Tabasco)
- 1 tablespoon Yellow Mustard (adds a subtle tang and helps the crust stick)
The Cornmeal Dredge
- 1.5 cups Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour (helps the crust adhere to the fish)
- 1 tablespoon Smoked Paprika (for color and a hint of woodsy flavor)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme (crushed between palms)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat level)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
For Frying & Garnish
- 1 quart Peanut Oil (or vegetable oil for frying)
- 1 whole Lemon Wedges (for serving)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the catfish fillets under cold water and pat them thoroughly dry with paper towels. If the fillets are very large, slice them into uniform 3-inch wide strips (nuggets) for even cooking.
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2
In a large shallow dish 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. Ensure every piece is coated. Cover and refrigerate for at least 15-30 minutes (but no longer than an hour) to tenderize the fish.
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4
In another shallow dish or a large brown paper bag, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper.
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5
Fill a heavy-bottomed cast iron skillet or a deep fryer with about 1.5 to 2 inches of oil. Heat the oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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6
Remove a piece of fish from the buttermilk, letting the excess liquid drip off. Place it into the cornmeal mixture and press down firmly so the coating adheres to all sides.
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7
Shake off any excess cornmeal and place the coated fish on a wire rack. Let the breaded fish rest for 5 minutes; this helps the crust set so it doesn't fall off in the 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 lead to greasy fish.
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9
Fry the fish for 3-5 minutes per side, turning once with metal tongs or a fish spatula. The fish is done when the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
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10
Remove the fish from the oil and place it on a clean wire rack set over a baking sheet. This allows air to circulate and prevents the bottom from getting soggy.
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11
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining fish, allowing the oil to return to 350°F between batches.
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13
Garnish with fresh parsley and serve immediately with lemon wedges and your favorite dipping sauce.
💡 Chef's Tips
Always use a thermometer to maintain oil at 350°F; too cold and the fish gets oily, too hot and the crust burns before the fish cooks. Letting the breaded fish rest for 5 minutes before frying is the professional secret to a crust that never peels off. Use yellow cornmeal rather than white for a more robust flavor and a beautiful golden hue. 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 and letting it sit for 5 minutes. Avoid using a paper towel to drain the fish; a wire rack keeps the crust crispy by preventing steam from being trapped underneath.
🍽️ Serving Suggestions
Serve with a side of creamy, vinegar-based coleslaw to cut through the richness of the fry. Classic hushpuppies and a scoop of buttery cheese grits make this an authentic Southern feast. Provide a ramekin of homemade tartar sauce or remoulade for dipping. Pair with a cold, crisp lager or a sweet iced tea with plenty of lemon. For a complete meal, add a side of slow-simmered collard greens with smoked turkey.