Thin Fried Catfish Recipe

Trim and soak

Rinse the thin-cut catfish fillets and pat dry with paper towels. Trim any dark skin if desired. Place fillets in a shallow dish.

Combine 2 cups buttermilk with 1 tablespoon hot sauce, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper in a bowl. Pour over the fillets so they are submerged. Cover and refrigerate for 30 minutes to 1 hour (buttermilk tenderizes and mellows the fish).

While fish soaks, assemble the breading. In a wide, shallow bowl or pie plate whisk together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1/2 cup fine corn flour (if using), 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper until evenly combined.

Set a wire rack or clean baking sheet near the breading station. Remove each fillet from buttermilk, allowing excess to drip back into the dish, and transfer to the breading bowl. Press the cornmeal mixture firmly onto both sides of the fillet so it forms a thin, even coating. Shake off any excess and place the breaded fillet on the rack. Repeat with remaining fillets. Let breaded fillets rest 5–10 minutes to help coating adhere.

Pour about 3–4 cups (or enough to create a 1 to 1.5-inch depth) of vegetable or peanut oil into a heavy skillet or Dutch oven. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of cornmeal into the oil—if it sizzles and rises steadily, the oil is ready.

Working in batches (do not overcrowd), gently lower 3–4 thin fillets into the hot oil using tongs or a spatula. Fry for 2–3 minutes per side, flipping once, until the coating is golden brown and the fish flakes easily with a fork. Thin fillets cook quickly; adjust time if pieces are thicker or thinner.

Use a slotted spoon or spider to transfer cooked fillets to a wire rack set over a baking sheet to drain for a minute or two. If desired, keep cooked fish warm in a low oven (200°F / 95°C) while frying remaining batches. Reheat oil between batches to maintain 350°F.

After final batch, lightly season the hot fillets with a pinch of salt. Serve immediately with lemon wedges and optional tartar or hot sauce. Garnish with chopped parsley if desired.

Mix 1/2 cup tartar sauce with 1 tablespoon hot sauce for a spicy dipping sauce, or serve sauces on the side. Plate thin fried catfish with lemon wedges and sprinkle with chopped parsley.