Mississippi Recipe

Rinse and Pat Dry

Rinse catfish filets under cold water and pat thoroughly dry with paper towels. Trim any ragged edges and check for remaining pin bones.

In a shallow dish, whisk together buttermilk, hot sauce (if using) and eggs until combined. Add the filets to the buttermilk mixture, turning to coat. Cover and refrigerate for 20–30 minutes (up to 1 hour) to tenderize and flavor the fish.

While the fish marinates, combine flour, cornmeal, salt, black pepper, paprika, garlic powder and cayenne pepper in a wide, shallow bowl or pie plate. Mix thoroughly so spices are evenly distributed.

Set up a dredging station: one shallow bowl with the seasoned flour-cornmeal mixture and one plate to rest the coated filets.

Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high heat until oil registers 350°F (175°C) on a thermometer or a pinch of coating sizzles immediately when dropped in.

Remove a filet from the buttermilk, letting excess drip off, then dredge thoroughly in the flour-cornmeal mixture, pressing gently so coating adheres. Shake off excess and place on the resting plate. Repeat with remaining filets.

Carefully add filets to hot oil without crowding; fry 3–4 minutes per side, depending on thickness, until coating is golden-brown and an instant-read thermometer reads 145°F (63°C) at the thickest part. Adjust heat as needed to maintain oil temperature.

Transfer fried filets to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Sprinkle with a little extra salt if desired and garnish with chopped parsley and lemon wedges.

Preheat grill to medium-high (about 400°F / 200°C). Clean and oil the grates to prevent sticking.

For a grilled crust, lightly brush both sides of marinated filets with olive oil and season with a pinch of the flour-cornmeal mix (or simply salt and pepper). Place filets on the hot grill, skinless side down, and cook 3–5 minutes per side depending on thickness. Avoid flipping more than once. Cook until fish is opaque and an instant-read thermometer reads 145°F (63°C).

Remove from grill and let rest 2 minutes. Garnish with parsley and serve with lemon wedges and desired sauces.

Serve the three catfish filets hot with lemon wedges and optional tartar or cocktail sauce on the side. Leftovers refrigerate for up to 2 days; reheat gently in a 350°F (175°C) oven on a rack to preserve crispness (5–8 minutes).