Fried Catfish Fillet Recipe

Trim and pat dry

Rinse each catfish fillet under cold water and pat thoroughly dry with paper towels. Trim any remaining bones or thin edges so fillets are similar thickness for even cooking.

Place the fillets in a shallow dish or large zip-top bag. Combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper in a bowl and pour over the fillets. Make sure each piece is coated. Cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the fish and helps the breading adhere.

While the fish marinates, combine the flour, cornmeal(s), paprika, garlic powder, onion powder, cayenne, dried thyme (if using), 1.5 tsp kosher salt, and 1 tsp black pepper in a wide, shallow bowl or rimmed baking sheet. Whisk thoroughly to distribute spices and break up any lumps.

Set up a dredging station: one shallow bowl for the seasoned breading mixture and one plate for the marinated fillets (leave excess buttermilk to drip off). Remove a fillet from the buttermilk, let excess drip back into the dish, then press both sides of the fillet firmly into the breading mixture. Coat evenly and shake off any excess. Place coated fillets on a wire rack set over a sheet pan; allow to rest 5–10 minutes so the crust adheres.

Pour about 3–4 cups of vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1¼ inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the breading into the oil — it should sizzle and float to the surface immediately without burning.

Working in batches so you do not crowd the pan, carefully lower 1–2 fillets into the hot oil using tongs or a spatula, presentation side down. Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness (internal temperature should reach 145°F / 63°C). Adjust heat as needed to maintain oil temperature near 325–350°F; if the oil browns too fast, lower the heat a bit.

When each fillet is cooked, transfer to a wire rack set over a baking sheet or to paper towels to drain. If desired, brush with 1 tsp neutral oil to restore a glossy finish. Keep cooked fillets warm in a 200°F (95°C) oven while you finish remaining batches.

Serve the fried catfish hot with lemon wedges, a spoonful of tartar sauce, and a sprinkle of chopped parsley. Suggested sides: coleslaw, fries, or hush puppies.