Catfish Recipe

Pat dry and season

Rinse fillets under cold water and pat completely dry with paper towels. Place fillets on a tray and brush both sides with lemon juice. Season each side lightly with 1 tsp kosher salt and 1 tsp black pepper total (divide across fillets). Let sit 10 minutes at room temperature while you prepare the breading and wet dip.

Combine dry ingredients

In a shallow dish or pie plate, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp kosher salt until evenly combined.

Make egg-buttermilk dip

In a second shallow dish, beat 2 large eggs with 1/2 cup buttermilk and 1 tsp hot sauce (if using) until smooth and slightly frothy. This helps the breading adhere and adds tang.

Heat the oil

Pour about 3–4 cups of vegetable oil into a heavy skillet or Dutch oven to reach 1/2 to 3/4 inch depth. 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 breading: it should sizzle and brown within about 45–60 seconds.

Breading and frying

Working one fillet at a time: dip the fillet into the egg-buttermilk mixture, letting excess drip off, then press both sides into the cornmeal–flour mixture, coating evenly and shaking off excess. Carefully place the coated fillet into the hot oil, laying it away from you. Fry 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Don’t overcrowd the pan — fry in batches if needed.

Finish with butter

When fillets are nearly done, melt 2 tablespoons unsalted butter in the oil for the last 30 seconds and spoon the melted butter over the fillets once or twice for flavor and sheen. Transfer cooked fillets to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Serve

Sprinkle chopped parsley over the hot fillets and serve with lemon wedges and tartar sauce or remoulade on the side. Recommend serving with coleslaw, fries, or steamed vegetables. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven to restore crispness.