Catfish Recipe

Prep fillets

Rinse catfish fillets under cold water and pat dry with paper towels. Trim any thin edges so the fillets cook evenly.

Buttermilk soak

In a shallow dish, combine buttermilk and hot sauce. Add the fillets, turning to coat. Cover and refrigerate for 30 minutes to 1 hour to tenderize and remove any muddy flavor.

Make the dredge

In a wide, shallow bowl or on a large plate, whisk together all-purpose flour, yellow cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly distributed.

Heat oil

Pour vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/4–1/2 inch. Heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge fillets

Working one at a time, remove a fillet from the buttermilk, letting excess drip off, then press firmly into the flour-cornmeal mixture, coating both sides and edges. Shake off excess and set on a plate. Repeat with remaining fillets.

Pan-fry

Add butter to the hot oil (it will foam—this adds flavor). Carefully place fillets in the skillet without crowding (cook in batches if needed). Cook until golden-brown and crisp on the bottom, about 3–4 minutes. Flip and cook the other side for 3–4 minutes until the crust is deep golden and the internal temperature reaches 145°F (63°C) and flesh is opaque and flakes easily.

Drain

Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) while you finish remaining fillets.

Squeeze lemon over the hot catfish fillets and sprinkle chopped parsley on top. Taste and add additional salt and pepper if desired.

Serve each fillet with a lemon wedge and optional sides such as hush puppies and coleslaw. Leftover fried catfish can be stored in the refrigerator in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven until crisp.