Fried Or Blackened Whiting / Catfish Recipe

Pat the fillets dry with paper towels. Place fillets in a shallow dish or zip-top bag.

Whisk together buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Pour over the fish so fillets are fully submerged. Cover or seal and refrigerate for 30–45 minutes (up to 2 hours). This tenderizes the fish and seasons it.

While fish is marinating, whisk together flour, cornmeal, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or rimmed plate.

Remove fillets from the buttermilk, letting excess drip off. Dredge each fillet in the flour-cornmeal mixture, pressing gently so the coating adheres. Place coated fillets on a wire rack while you heat the oil.

Pour vegetable 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) or a small piece of coating sizzles and browns in 15–20 seconds.

Working in batches to avoid crowding, carefully add fillets to the hot oil. Fry 2–4 minutes per side depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C) and the flesh flakes easily. Adjust heat as needed so coating browns but doesn't burn.

Transfer fried fillets to a wire rack set over a baking sheet or to paper towels to drain for a minute. Sprinkle with a little salt while hot if desired. Serve immediately with lemon wedges and chopped parsley.

If blackening the fish instead of frying, combine 2 tbsp melted butter with the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, 1 tsp black pepper and 3/4 tsp salt in a small bowl to make a paste.

Pat fish dry and brush both sides of each fillet with the seasoned butter mixture, pressing the spice mix so it sticks and evenly coats the surface.

Heat a large heavy skillet (preferably cast iron) over medium-high to high heat until very hot and lightly smoking. Add a small splash (about 1 tsp) of oil to the pan to prevent sticking.

Add fillets to the hot skillet. Cook without moving 2–3 minutes per side for thin fillets, or 3–4 minutes per side for thicker fillets, until a dark crust forms and the fish reaches 145°F (63°C) and flakes easily. Be careful of smoke; ventilate kitchen as needed.

Remove fish from the skillet and let rest 1 minute. Serve immediately with lemon wedges and chopped parsley.

If frying, keep cooked fillets warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches so all plates are served hot and crisp.

Garnish with lemon wedges and optional chopped parsley. Offer hot sauce or tartar sauce on the side.