Catfish Recipe

Prep fillets

Pat the catfish fillets dry with paper towels. If fillets are very thick, halve them horizontally so thickness is uniform (about 1/2 inch).

In a shallow dish or resealable bag, combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the fillets, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the fish and helps the breading adhere.

While fish marinates, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper in a wide shallow bowl or rimmed baking sheet. Whisk to evenly distribute spices.

Remove fillets from refrigerator. Let excess buttermilk drip off and gently shake fillets. Do not blot completely dry; a bit of moisture helps the breading stick.

One at a time, dredge each fillet in the cornmeal mixture, pressing lightly so the coating adheres on both sides. Place coated fillets on a plate or wire rack and let rest 5–10 minutes — this sets the crust and reduces shedding in the oil.

Choose a deep skillet or Dutch oven with high sides. Pour in oil to a depth of about 1/2 to 1 inch (roughly 2–3 cups depending on pan). Heat oil over medium-high until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of the cornmeal mixture into the oil — it should sizzle and float immediately.

Working in batches (do not overcrowd the pan), gently lower 1–2 fillets into the hot oil using tongs. Cook until golden brown and crisp, about 3–4 minutes per side depending on thickness. Turn once using a flat spatula to avoid breaking the fillet. The internal temperature should reach 145°F (63°C) and flesh should flake easily.

Transfer cooked fillets to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep finished fillets warm in a 200°F (95°C) oven while you fry remaining fillets.

When all fillets are cooked, sprinkle chopped parsley over the fillets and serve immediately with lemon wedges on the side. Offer tartar sauce or remoulade for dipping.

Suggested accompaniments: coleslaw, cornmeal hushpuppies, fries, or steamed green beans.