Spicy Jackson Hot Catfish Recipe

Prep and Marinate

Rinse thin-sliced catfish and pat dry with paper towels. Place in a shallow dish and pour 1 cup buttermilk and 1 tablespoon hot sauce over fish, turning to coat. Cover and refrigerate at least 30 minutes (up to 2 hours) to tenderize and add flavor.

Prepare Dredge

In a wide shallow bowl, whisk together 1.25 cups all-purpose flour, 0.5 cup cornmeal, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cayenne pepper, 1 tsp kosher salt, and 0.5 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Heat Oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach roughly 1/2 - 3/4 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.

Dredge and Fry

Remove catfish from buttermilk, letting excess drip back into dish. Dredge each slice in the flour-cornmeal mixture, pressing lightly to adhere a thin, even coating. Shake off excess. Fry fish in batches so pieces do not touch — about 2–3 minutes per side for thin slices, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven while finishing remaining fish.

Combine 2 tablespoons dried red chili flakes and 2 smashed garlic cloves in a heatproof bowl. In a small saucepan, warm 1/2 cup neutral oil over medium until shimmering but not smoking (about 300–325°F). Carefully pour hot oil over the chili and garlic to bloom the flavors. Stir in 1 teaspoon toasted sesame oil, 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sugar. Let cool to room temperature. Strain if desired for a clear oil, or leave flakes for texture. Keep at room temperature until assembly.

In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon black peppercorns and 1/4 teaspoon mustard seeds. Bring just to a simmer to dissolve sugar and salt, then remove from heat. Place 1 cup thin cucumber slices and 1/4 cup thin shallot slices into a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours). Reserve 1 tablespoon pickling liquid for assembly.

Whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth. Fold in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/4 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust thickness with a little more buttermilk if necessary. Chill until ready to serve.

Toast white bread slices lightly until slightly crisp but still pliable; cut into triangles or leave whole. Lightly brush or spray with a tiny bit of oil and sprinkle with 1/4 teaspoon salt if desired.

Place 3–4 pieces of fried catfish on a piece of toasted white bread. Spoon 1–2 teaspoons of spicy chili oil over the fish (adjust to heat preference). Top with a small mound of house pickles (about 1–2 tablespoons). Drizzle or dollop 1–2 tablespoons homemade buttermilk ranch alongside or over the fish as desired. Garnish with microgreens or chopped parsley and a squeeze of lemon wedge.

Serve warm as an appetizer: arrange on a platter, provide extra ranch and chili oil on the side, and enjoy immediately to keep fish crisp.