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Ingredients
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Catfish & Marinade
Breading
Frying & Finishing
Method
Catfish & Marinade
Prepare fish
Pat the 2 catfish fillets dry with paper towels. Trim any ragged edges and check for pin bones; remove if present.
In a shallow dish combine 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper. Stir to combine.
Place the fillets in the marinade, turning to coat. Cover and refrigerate for 30 minutes to 1 hour. This tenderizes the fish and helps the breading adhere.
Breading
While the fish marinates, combine the breading: in a shallow wide bowl or rimmed baking sheet whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Set up a dredging station near the marinade. Remove one fillet at a time from the buttermilk, allowing excess to drip back into the dish, and place into the breading mixture. Press gently so the mixture adheres evenly to both sides. Shake off excess. Place on a wire rack while you bread the second fillet.
Frying & Finishing
Pour about 2 cups vegetable oil into a heavy skillet (cast iron recommended) — you need roughly 1/2 to 3/4-inch depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil; it should sizzle immediately and rise.
When oil is ready, carefully place the breaded fillets into the pan, presentation-side up first if you prefer. Do not overcrowd — fry in one layer. Reduce heat to maintain 325–350°F. Fry for 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). The fillet should flake easily with a fork.
Using tongs, transfer the fried fillets to a paper towel-lined plate or a wire rack set over a baking sheet to drain. While still hot, you may place 1 tablespoon unsalted butter over the fillets so it melts over them for added flavor.