Fried Catfish Recipe
Make Fried Catfish Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
Dredge / coating
For frying
Method
For the fish
- 1
Trim and marinate
Pat the catfish fillets dry with paper towels. Cut into serving-size pieces if needed (about 3–4 oz each). Place fillets in a shallow dish or bowl. Stir the buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper together and pour over the fillets so they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 2 hours. The buttermilk tenderizes and seasons the fish.
Dredge / coating
- 2
Make the coating
In a wide, shallow bowl or on a rimmed baking sheet, whisk together the all-purpose flour, yellow cornmeal, cornstarch, 1 tsp salt, 1/2 tsp black pepper, granulated garlic, onion powder, paprika, and cayenne until evenly combined.
- 3
Dredge the fillets
Remove one fillet at a time from the buttermilk, letting excess drip back into the bowl. Press the fillet into the coating mixture, turning to fully coat both sides and the edges. Lightly shake off excess and place coated fillet on a clean plate or rack. Repeat with remaining fillets. For a thicker crust, dip the coated fillet briefly back into buttermilk and recoat.
For frying
- 4
Heat the oil
Pour vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 to 3/4 inch (roughly 3–4 cups depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating; it should sizzle and rise to the surface immediately without smoking.
- 5
Fry the fish
Working in batches (do not overcrowd the pan), gently lay coated fillets into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side for 1/2-inch-thick fillets (thicker pieces may take 5–6 minutes). Turn once using tongs or a slotted spatula. The internal temperature should reach 145°F (63°C) and the flesh should be opaque and flake easily.
- 6
Drain and rest
Transfer fried fillets to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a light pinch of salt if desired. Let rest 2 minutes to finish cooking and keep crisp.
- 7