Fried Catfish Recipe
Make Fried Catfish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Catfish and Brine
Coating
Fry and Finish
Method
Catfish and Brine
- 1
Trim and pat dry
Rinse the catfish fillets under cold water and pat them dry thoroughly with paper towels. Trim any dark edges or bones if present. Drying the fillets ensures the coating adheres and reduces oil splatter.
- 2
Make brine/marinade
In a shallow dish or container large enough to hold the fillets, whisk together the buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper until combined.
- 3
Soak
Place the dried fillets into the buttermilk mixture, turning to coat. Cover and refrigerate for 30–60 minutes. This tenderizes the fish and helps the coating stick.
Coating
- 4
Mix dry coating
While the fish soaks, combine the yellow cornmeal, all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1/2 tsp black pepper, and 1 tsp kosher salt in a wide, shallow bowl or rimmed baking sheet. Whisk thoroughly to break up lumps and distribute spices evenly.
- 5
Set up dredging station
Place the dry coating next to the buttermilk-soaked fish and a clean plate or rack for resting the coated fillets. For a thicker crust, you can double-dredge: dip into buttermilk then into dry mix twice (optional).
- 6
Coat fillets
Remove one fillet at a time from the buttermilk, allowing excess to drip back into the dish. Dredge thoroughly in the dry mix, pressing the coating onto the fish so it adheres. Shake off minimal excess and transfer the coated fillet to a wire rack set over a sheet pan. Repeat with remaining fillets. Let the coated fillets rest 10 minutes; this helps the crust set and reduces loss during frying.
Fry and Finish
- 7
Heat oil
Pour about 3–4 cups of neutral oil into a large, heavy skillet (cast iron preferred) to a depth of about 1/2 inch. 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 the dry mix into the oil; it should sizzle and rise steadily without burning immediately.
- 8
Fry the fillets
Working in batches (do not overcrowd), carefully add coated fillets to the hot oil. Fry 3–4 minutes per side for 6–8 oz fillets, until the crust is golden-brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust heat as needed to maintain 325–350°F; if the coating browns too fast, reduce heat slightly.
- 9
- 10
