Mississippi Catfish Recipe

Trim and marinate

Pat the catfish fillets dry with paper towels. Place fillets in a shallow dish or a resealable bag. In a small bowl whisk together the buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp hot sauce. Pour the marinade over the fillets, making sure each piece is coated. Cover or seal and refrigerate for at least 30 minutes and up to 2 hours. The buttermilk tenderizes the fish and helps the coating adhere.

Mix dry coating

While the fish marinates, combine 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1 tsp Kosher salt and 1/2 tsp black pepper in a large shallow bowl or baking dish. Whisk to evenly distribute the spices. Taste a tiny pinch (carefully) to check seasoning.

Dredge the fillets

Remove one fillet at a time from the buttermilk, allowing excess to drip back into the dish. Place the fillet into the cornmeal mixture and press gently so the coating adheres on both sides. Shake off any loose excess and set the coated fillets on a wire rack or plate. Repeat with remaining fillets. For a thicker crust, dip coated fillets back into the buttermilk for a few seconds and then again into the cornmeal.

Heat pan

In a large heavy skillet (cast iron preferred) add 1/2 cup neutral oil and heat over medium-high until shimmering and a small pinch of coating sizzles immediately (about 350°F / 175°C if using a thermometer). Reduce heat to medium to maintain a steady sizzle but avoid smoking.

Fry the catfish

Working in a single layer (do not overcrowd), carefully add the coated fillets to the pan. Fry 3–4 minutes per side, depending on thickness, until the coating is deep golden brown and the fish flakes easily with a fork. If necessary, add more oil between batches. Maintain medium heat so the interior cooks through without burning the crust.

Finish with butter and lemon

When the last batch is nearly done, reduce heat to low, push the fillets to one side, add 2 tbsp unsalted butter to the pan and let it melt. Spoon the butter over the fillets, then squeeze 1 tbsp fresh lemon juice over the fish and sprinkle with 2 tbsp chopped parsley. Transfer fillets to a platter lined with paper towels briefly to drain any excess oil, then arrange on a serving plate and garnish with lemon wedges.

Serve

Serve immediately with hot sauce and pickles/pickled jalapeños if desired. Traditional accompaniments include coleslaw, hush puppies, buttered corn or white rice.