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 & Prep
Dry Coating
Frying
Method
Catfish & Prep
Trim and season
Rinse catfish fillets and pat dry with paper towels. Trim any thin edges so pieces are even thickness (about 1/2 inch). Season both sides of fillets with 1.5 tsp salt and 3/4 tsp black pepper.
Buttermilk soak
Place seasoned fillets in a shallow dish. Stir 1 tablespoon hot sauce into 2 cups buttermilk (optional). Pour buttermilk over fillets so they are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and help the coating adhere.
Dry Coating
Combine dry ingredients
While fish soaks, whisk together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour and 1/4 cup fine corn grits (if using) in a wide, shallow bowl or rimmed baking sheet. Add 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp dried thyme, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.
Set up dredging station
Place the dry coating in one shallow dish. Remove a small plate or rack for holding dredged fillets before frying. Keep a wire rack and a sheet pan nearby for draining fried fish.
Frying
Heat oil
Pour about 1 liter vegetable oil into a deep, heavy skillet or Dutch oven leaving at least 2 inches of space at the top. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating: it should sizzle and float up steadily but not brown immediately.
Dredge fillets
Remove one fillet from the buttermilk, allowing excess to drip back into the dish. Press both sides into the dry coating, turning to fully coat and pressing the coating into the fish so it adheres. Shake off excess and transfer to the wire rack or plate. Repeat with remaining fillets. If coating becomes wet, spread it out or replace with fresh.
Fry in batches
Carefully place 2 fillets (or as many as fit without crowding) into the hot oil. Fry, turning once, until coating is deep golden brown and the fish reaches an internal temperature of 145°F (63°C) or flakes easily, about 3–5 minutes per side depending on thickness. Total per batch 6–10 minutes. Adjust heat as needed to maintain ~350°F.