Fried Catfish Recipe

Brine/Milk Bath

Pat the catfish fillets dry with paper towels. In a shallow dish large enough to hold the fillets, whisk together the buttermilk and hot sauce. Submerge the fillets in the buttermilk mixture, cover, and refrigerate for 30 minutes to 1 hour. This tenderizes the fish and adds flavor.

Prepare Dry Mix

While the fish soaks, combine the all-purpose flour, yellow cornmeal, fine cornmeal (if using), kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder in a wide, shallow bowl or rimmed baking sheet. Whisk thoroughly to break up any lumps and distribute seasonings evenly.

Egg Wash

In a separate shallow bowl, beat the 2 eggs until smooth. You can add 1 tablespoon water or a splash of the reserved buttermilk to thin slightly if desired.

Dredge Process

Remove a fillet from the buttermilk, allowing excess to drip off but not fully dry. First dredge the fillet in the seasoned dry mix, pressing lightly so a thin layer adheres. Dip the coated fillet into the beaten eggs, then return it to the dry mix and press again to form an even, substantial coating. Place the breaded fillet on a wire rack set over a baking sheet. Repeat with remaining fillets. Let the coated fillets rest 10–15 minutes at room temperature to help the coating adhere before frying.

Heat Oil

Pour oil into a large Dutch oven, deep skillet, or heavy-bottomed pot to a depth of about 2–3 inches (enough to submerge half to two-thirds of the fillet). Heat oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a pinch of the dry mix into the oil—if it sizzles and rises steadily, it's ready.

Fry the Fillets

Working in batches to avoid crowding, carefully lower 1–2 fillets into the hot oil using tongs or a spider. Fry for 3–5 minutes per side depending on thickness, turning once, until the coating is deep golden brown and an instant-read thermometer in the thickest part reads 135–145°F (57–63°C). Smaller fillets may take less time. Maintain oil temperature between 325–350°F; adjust heat as needed.

Drain & Finish

Remove fried fillets to a wire rack set over a baking sheet (do not drain on paper towels, which will make crust soggy). If desired, immediately brush the tops with melted butter for shine and flavor. Sprinkle with a little flaky salt and chopped parsley, and serve with lemon wedges.

While fish soaks or fries, stir together mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, chopped capers (if using), black pepper, and kosher salt in a small bowl. Adjust seasoning to taste. Chill until ready to serve.