2 Pieces Fried Catfish Filet Special Recipe

Pat dry and brine (optional)

Pat the catfish fillets dry with paper towels. If fillets are very thick or you want extra flavor, place fillets in a shallow dish and pour the buttermilk mixed with hot sauce over them. Cover and refrigerate for 20–30 minutes. If you skip the buttermilk soak, proceed after patting dry.

If you soaked the fillets in buttermilk, remove them from the liquid and let excess drip off; do not rinse. Reserve buttermilk if you want to moisten coating; otherwise discard.

In a wide shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal, optional coarse cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly combined.

Taste a pinch of the dry mix (optional) and adjust salt or cayenne to your preference.

If you used the buttermilk soak, place the drained fillets into the dry mixture and press gently so the coating adheres. If you didn't soak them, you can dip each fillet briefly into a little buttermilk or beaten egg before dredging to help the coating stick.

Shake off any excess coating and place coated fillets on a wire rack for 5–10 minutes to set. This helps the coating adhere and reduces falling off in the oil.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil; it should sizzle and float up steadily.

Carefully lay the coated fillets into the hot oil, presentation side down first. Do not overcrowd the pan; fry one or two pieces depending on pan size so oil temperature remains steady.

Fry the fillets 3–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Thinner fillets may take 3–4 minutes per side; thicker pieces up to 6 minutes per side. Use tongs or a slotted spatula to flip gently.

When done, transfer fillets to a wire rack set over a sheet pan or to paper towels to drain for 1–2 minutes. Sprinkle finishing salt lightly over the hot fish if desired.

Plate the 2 fried catfish filets with lemon wedges, a spoonful of tartar sauce or remoulade, and a sprinkle of chopped parsley. Serve immediately while hot and crispy.

Leftovers can be cooled to room temperature and refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.