Rinse catfish fillets and pat them dry with paper towels. In a shallow bowl, whisk together buttermilk and hot sauce. Add the fillets and let them soak for at least 15 minutes (or up to 1 hour in the fridge). This tenderizes the fish and adds flavor.
2. Make the Coating
In another shallow bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Coat the Fish
Remove fillets from the buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly so it adheres well. Place coated fillets on a plate and let rest for about 5 minutes — this helps the coating stick during frying.
4. Fry
Heat oil in a large cast-iron skillet or heavy pan over medium-high heat until it reaches 350°F (175°C). Carefully place the fillets in the hot oil, cooking 2–4 minutes per side, depending on thickness, until golden brown and crispy. Avoid overcrowding the pan — fry in batches if needed.
5. Drain and Serve
Transfer the cooked fish to a wire rack or paper towels to drain. Sprinkle with a little salt while hot.
🍋 Serving Suggestions
Serve your pan-fried catfish with:
Coleslaw 🥬
Hush puppies or cornbread 🍞
Creamy grits or mashed potatoes 🥔
A drizzle of hot sauce or a squeeze of fresh lemon juice 🍋
💡 Pro Tips
For extra crunch, use self-rising cornmeal or add a tablespoon of cornstarch to your coating mix.
Want even more flavor? Add a teaspoon of Cajun seasoning to the coating.
Don’t flip the fish too soon — wait until the edges look crisp and golden.
Would you like me to include a Southern-style tartar sauce or remoulade recipe to serve with it?
