Original Thin Fried Catfish Recipe
Make Original Thin Fried Catfish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish & Seasoning
Breading
Frying & Finish
Method
Catfish & Seasoning
Prepare fish
Rinse catfish fillets under cold water and pat very dry with paper towels. Trim any bones or ragged edges and cut into serving pieces (about 4–6 pieces from 2 lbs).
Season and marinate
Place the fillets in a shallow dish. Sprinkle kosher salt, black pepper, garlic powder and onion powder evenly over both sides. If using hot sauce, drizzle it over the fillets. Pour the buttermilk over the fish so they are mostly submerged. Cover and refrigerate for 30 minutes to 1 hour (buttermilk tenderizes and helps the coating adhere).
Breading
Make breading mix
While fish marinates, combine yellow cornmeal, all-purpose flour, optional fine corn flour, paprika, cayenne, dried thyme, white pepper and salt in a wide shallow dish or baking sheet. Whisk or stir thoroughly so spices are evenly distributed.
Dredge fish
Remove one fillet at a time from the buttermilk, letting excess drip off but do not pat completely dry. Press the fillet into the cornmeal mixture, coating both sides and the edges thoroughly. Shake off excess and place on a wire rack while you finish breading the rest. For an extra-thick crust, double-dip: after initial coating, briefly return to the buttermilk and re-dredge in the cornmeal mix.
Frying & Finish
Heat oil
Pour oil into a large heavy skillet or deep frying pan to a depth of about 1/2–3/4 inch (about 4–6 cups depending on pan). Heat over medium-high heat until oil temperature reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of breading into the oil; it should sizzle and rise steadily without smoking.
Fry the fillets
Working in batches (do not overcrowd), carefully lay coated fillets into the hot oil. Fry 3–4 minutes per side for thinner pieces, or 4–6 minutes per side for thicker pieces, until golden brown and an instant-read thermometer reads 145°F (63°C) at the thickest part or the flesh flakes easily. Turn once using tongs or a spatula so the crust does not tear. Adjust heat as needed to maintain roughly 325–350°F while frying.
Drain and rest
Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain excess oil. Do not stack hot fillets directly on each other to keep crust crisp.