Instructions
1. Prep the Fish:
- Rinse catfish fillets and pat dry.
- Soak them in buttermilk for at least 30 minutes (this tenderizes the fish and removes any muddy flavor).
2. Prepare the Coating:
- In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
3. Dredge the Fish:
- Remove fillets from buttermilk, letting excess drip off.
- Coat in the cornmeal mixture, pressing gently so it sticks.
- Lay coated fish on a tray for 5–10 minutes (helps the crust adhere).
4. Fry:
- Heat 2 inches of oil in a cast-iron skillet or deep pan to 350°F (175°C).
- Fry fish in batches, 3–4 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on a wire rack or paper towels.
5. Serve:
- Serve hot with lemon wedges, tartar sauce, or hot sauce.
- Classic Southern sides: coleslaw, hush puppies, collard greens, or cornbread.
Tips:
- For extra crispy catfish, double-dredge: dip fillet back in buttermilk, then coat again in cornmeal mixture before frying.
- Don’t overcrowd the pan—this keeps the oil hot and the crust crunchy.
- Catfish is best eaten immediately while the crust is still crackly.
👉 Do you want me to also share a Southern-style baked catfish version that gives you a crispy crust without deep frying?
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