Golden Fried Catfish Recipe

Pat the catfish fillets dry with paper towels and trim any ragged edges so they are even thickness (about 1/2 inch). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Place fillets in a shallow dish or bowl. Pour 1 cup buttermilk over them, add 1 tablespoon hot sauce, and turn to coat. Cover and refrigerate for 20–30 minutes to tenderize and add flavor.

While the fish marinates, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper in a wide, shallow bowl or rimmed plate. Whisk to evenly distribute the spices.

Set up a breading station near the stove: the dredge bowl with the cornmeal mixture and a wire rack or plate for the breaded fillets. Remove fish from the buttermilk, letting excess drip back into the bowl, and dredge each fillet thoroughly in the cornmeal mixture, pressing gently so the coating adheres. Shake off any excess and place the breaded fillets on the rack. Let rest 5 minutes to help the coating set.

Pour about 3 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or a wooden spoon handle inserted into the oil produces steady bubbles around it.

Working in batches (do not crowd the pan), carefully add the breaded fillets to the hot oil. Fry 3–4 minutes per side, turning once with tongs or a slotted spatula, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part of a fillet reads 145°F (63°C). Adjust heat as needed to maintain 325–350°F and prevent over-browning.

Use a slotted spatula to transfer cooked fillets to a paper towel-lined baking sheet or plate to drain. Keep finished fillets warm in a 200°F oven while you fry remaining batches.

Serve golden fried catfish immediately with lemon wedges and a sprinkle of chopped parsley. Offer tartar sauce on the side. Recommended pairings: coleslaw, fries, or hush puppies.