Fried Catfish Recipe

Prep fillets

Rinse catfish fillets under cold water and pat dry thoroughly with paper towels. Trim any dark skin or membranes if present, then cut fillets into serving-size pieces (about 3–4 oz each).

Marinate

In a shallow dish, whisk together buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Submerge the fillets in the buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours. (Minimum 30 minutes helps flavor and helps the coating adhere.)

Make dredge

While the fish marinates, combine flour, 1/2 cup cornmeal, optional 1/4 cup yellow cornmeal, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper in a wide shallow bowl or rimmed baking sheet. Whisk to evenly distribute spices.

Coat fillets

Remove fillets from the buttermilk one at a time, allowing excess to drip off. Dredge each fillet thoroughly in the flour-cornmeal mixture, pressing gently so the coating adheres. Place coated fillets on a wire rack set over a baking sheet and let rest 10 minutes — this helps the crust set and reduces splatter.

Heat oil

Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch (roughly 2–3 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of the dredge sizzles immediately on contact. If you don't have a thermometer, maintain a steady medium-high heat — the oil should shimmer but not smoke.

Fry fillets in batches to avoid crowding: gently lower each coated fillet into the hot oil using tongs. Fry 3–4 minutes per side, turning once, until crust is deep golden brown and the fish registers 145°F (63°C) or flakes easily with a fork. Adjust heat as needed to keep oil between 325–350°F; if it browns too quickly, lower the heat.

As fillets finish, transfer them to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain. Do not stack while hot or the crust will steam and soften. Keep finished fillets in a 200°F (95°C) oven on the rack if frying remaining batches so they stay warm and crisp.

Serve immediately with lemon wedges and sprinkle with chopped parsley if using. Optional: serve with tartar sauce, hot sauce, coleslaw, or hush puppies.