Crispy Louisiana Catfish Recipe

Trim and brine (optional quick soak)

Pat catfish fillets dry with paper towels. If you prefer a milder fish and firmer texture, place fillets in a shallow dish and cover with 1 cup buttermilk mixed with 1/2 tsp salt for 15–30 minutes in the refrigerator; discard soak liquid and pat dry. (If skipping soak, proceed to marinate in buttermilk below.)

Buttermilk marinade

In a shallow bowl or baking dish, whisk together remaining buttermilk (about 1–1.5 cups if you did an optional soak), 1 tbsp hot sauce and a pinch (1/4 tsp) of salt. Add fillets and turn to coat. Refrigerate 30–60 minutes to tenderize and add flavor.

Prepare dry dredge

In a large shallow dish or pie pan combine 1 1/2 cups flour, 1 cup cornmeal, 1/2 cup coarse cornmeal or polenta (if using), 1/2 cup breadcrumbs (if using), 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme and 1/4 tsp white pepper. Whisk thoroughly so spices and crumbs are evenly distributed.

Coat the fillets

Remove fillets from buttermilk one at a time, letting excess drip off. Dredge each fillet in the dry mixture, pressing gently so the coating adheres and building a good crust. Shake off excess and set on a wire rack while you heat the oil. For an extra-thick crust, double-dip: return coated fillet to buttermilk briefly and re-dredge in the dry mix.

Heat the oil

In a heavy 10–12 inch skillet or Dutch oven, pour enough oil to reach about 1 to 1.5 inches up the side (about 4–6 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a pinch of dredge into the oil; it should sizzle and rise to the surface immediately without smoking.

Fry the catfish

Working in batches to avoid overcrowding, carefully lower coated fillets into the hot oil. Fry until the coating is deep golden brown and the fish registers 145°F (63°C) at the thickest part or flakes easily, about 3–5 minutes per side depending on thickness. Turn once using tongs or a spatula. Adjust heat as needed to maintain 325–350°F so the crust browns evenly without burning.

Drain and finish with butter

Use a slotted spatula or spider to transfer cooked fillets to a wire rack set over a rimmed baking sheet or to paper towels to drain. Immediately dot each fillet with 1/2 tbsp melted butter (melt the 2 tbsp butter) to add gloss and flavor. Sprinkle chopped parsley and squeeze lemon wedge over the fish to taste.

Keep warm

If frying in multiple batches, keep finished fillets in a single layer on a wire rack in a 200°F (95°C) oven to stay warm and crisp while you finish remaining batches.

Toss shredded green and red cabbage with grated carrot in a medium bowl. In a small bowl whisk together 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Chill at least 15 minutes before serving for best flavor.

Combine 1/2 cup mayonnaise, 1 tsp Creole mustard, 1 tsp prepared horseradish, 1/2 tsp paprika, 1/2 tsp hot sauce, 1 tbsp chopped cornichons, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and refrigerate at least 15 minutes to let flavors meld. Adjust hot sauce and mustard to taste.