The Delta Catfish Recipe

Trim and brine

Pat the catfish fillets dry with paper towels. If fillets are thick, butterfly or cut into 4–6 oz portions for even cooking.

Marinate

In a shallow bowl or dish, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the catfish pieces in the mixture, cover, and refrigerate for 30 minutes to 2 hours. (30 minutes gives flavor and tenderizing; up to 2 hours is fine.)

Combine dry ingredients

While the fish marinates, in a wide, shallow dish combine yellow cornmeal, all-purpose flour, optional fine polenta, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir until evenly distributed.

Set the coating dish next to the marinating fish and a clean plate for coated fillets.

Heat the oil

Pour 2–3 inches of vegetable or peanut oil into a heavy skillet or Dutch oven (about 3 cups for a 10–12 inch skillet). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil; it should sizzle and float to the surface immediately but not burn.

Coat the fillets

Remove a piece of catfish from the buttermilk, allowing excess to drip back into the bowl, then press it into the cornmeal mixture, coating both sides thoroughly. Shake off excess and transfer to the clean plate. Repeat with remaining fillets. For an extra-crisp crust, double-dip: return the coated fillet briefly to the buttermilk and then into the cornmeal again.

Fry in batches

Working in a single layer and without crowding, carefully add fillets to the hot oil. Fry 3–5 minutes per side, depending on thickness, until the crust is deep golden brown and an internal temperature of 145°F (63°C) is reached. Adjust heat to maintain 325–350°F so the crust browns without burning. Use tongs or a slotted spatula to turn fillets once. Remove to a wire rack set over a sheet pan or paper towels to drain. Keep finished fillets in a warmed oven (200°F / 95°C) if frying in multiple batches so all are served hot.

Finish and rest

Let the fillets rest 2–3 minutes; the crust will crisp further as they rest.

While the fish fries, whisk together mayonnaise, prepared horseradish, Creole or Dijon mustard, hot sauce, lemon juice, paprika, cayenne, and 1/4 tsp kosher salt in a small bowl. Taste and adjust seasoning — add more hot sauce or lemon if you want brighter heat. Refrigerate until ready to serve.

Arrange the fried catfish on a platter or place into sandwich rolls. Garnish with chopped parsley and lemon wedges. Serve the Delta Sauce on the side for dipping or spread on bread. Optionally serve with coleslaw, hush puppies, or fries to complete the Southern meal.