Mississippi Catfish Recipe

Trim and brine

Rinse fillets under cold water and pat dry with paper towels. Place fillets in a shallow dish. Whisk together the buttermilk and hot sauce, pour over fillets to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and adds flavor.

Prepare dredge

While fillets rest, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a shallow wide bowl or pie plate. Mix thoroughly so spices are evenly distributed.

Heat oil

Pour enough oil into a heavy skillet (cast iron preferred) to reach about 1/2 inch depth — roughly 1 cup for a 10-inch skillet. Heat over medium-high until the oil reaches 350°F (175°C) or a pinch of dredge sizzles immediately when dropped in.

Dredge fillets

Working one piece at a time, remove a fillet from the buttermilk, letting excess drip off, then press firmly into the flour-cornmeal mixture to evenly coat both sides. Shake off excess and set on a rack or plate. Repeat with remaining fillets.

Fry

Carefully place fillets in the hot oil without crowding (work in batches if needed). Fry 3–4 minutes per side for medium-thickness fillets (total 6–8 minutes) until coating is golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to maintain 325–350°F; if coating browns too fast, lower heat slightly.

Finish & rest

Transfer fried fillets to a wire rack set over a sheet pan or to a plate lined with paper towels. Immediately dot each fillet with about 1/2 tablespoon of unsalted butter so it melts over the warm fish. Sprinkle a pinch of finishing salt over each fillet and squeeze fresh lemon juice (about 1/2 lemon per fillet) to taste. Garnish with chopped parsley if using.

Serve

Serve hot, alongside lemon wedges and preferred sides (e.g., hush puppies, coleslaw, or fries). Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F oven for 8–10 minutes to crisp.