Catfish Recipe

Trim and Pat Dry

Rinse the catfish fillets under cold water and pat them dry thoroughly with paper towels. Trim away any remaining dark bits or bones. Place fillets on a plate or shallow dish.

Marinate

In a bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Pour the marinade over the catfish so each fillet is coated. Cover and refrigerate for 20–30 minutes (up to 1 hour). This tenderizes and seasons the fish.

Mix Dry Ingredients

While the fish marinates, combine the all-purpose flour, cornmeal, panko, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow dish or rimmed baking sheet. Stir well to distribute spices evenly.

Prepare Egg Wash

In a second shallow bowl, whisk together the eggs and milk until smooth.

Dredge Fillets

Remove one fillet from the marinade, letting excess drip off. Dredge first in the flour-cornmeal mixture, pressing gently so coating adheres. Dip into the egg wash, then back into the dry mixture for a second coat. Place coated fillet on a wire rack or plate. Repeat with remaining fillets.

Heat Oil

In a large skillet (preferably cast iron) heat 1 cup neutral oil over medium-high heat until shimmering and a 1-inch cube of bread sizzles when briefly dropped in (about 350°F / 175°C). If using a thermometer, maintain oil at 325–350°F (160–175°C).

Fry Fillets

Carefully add fillets to the hot oil, cooking in batches if necessary to avoid crowding. Fry each fillet 3–4 minutes per side (depending on thickness) until golden brown and an instant-read thermometer reads 145°F (63°C) at the thickest part, or the fish flakes easily. Adjust heat to keep oil between 325–350°F.

Finish with Butter (Optional)

In the last minute of cooking, add 1 tablespoon butter to the pan and spoon the melted butter and oil over the fillets for extra flavor.

Drain

Transfer cooked fillets to a wire rack set over a sheet pan or to paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven if cooking in batches.

Make Sauce

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, hot sauce (for sauce), and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

Serve

Plate the fried catfish fillets, spoon a little sauce alongside or on top, and garnish with lemon wedges and extra chopped parsley. Serve immediately.