Catfish Fillet Recipe
Pond raised and grain fed Channel catfish.
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Ingredients
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Catfish preparation and marination
Dredge and coating
Frying ingredients
Finishing and garnish
Method
Marinating and prep
- 1
In a shallow dish, whisk together buttermilk, hot sauce, salt, black pepper, and optional cayenne. Submerge catfish fillets in the mixture, cover, and refrigerate for 30 to 60 minutes.
Dredging
- 2
Prepare coating
In a wide shallow dish, whisk together flour, cornmeal, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
Coating the fillets
- 3
Remove each fillet from the buttermilk, letting excess liquid drip off. Dredge in the coating, pressing gently to adhere. Place coated fillets on a rack and let rest 5 minutes to set the crust.
Heat oil
- 4
Fry oil ready
Pour oil into a heavy pot or deep fryer to a depth of about 2-3 inches. Heat to 350°F (175°C).
Frying
- 5
Working in batches, fry the coated catfish fillets 3-4 minutes per side, until the coating is golden brown and the fish flakes easily.
Drain and serve
- 6
Transfer fried fillets to a wire rack or plate lined with paper towels. Lightly salt while hot. Serve immediately with lemon wedges.