Wo-catfish Atchafalaya-fried Recipe

Pat catfish fillets dry with paper towels and cut into 4–6 ounce portions if whole fillets are large.

In a shallow bowl or container combine buttermilk, hot sauce, kosher salt, and black pepper. Whisk to combine.

Add the catfish to the buttermilk mixture, making sure each piece is submerged or well-coated. Cover and refrigerate for 30 minutes to 2 hours. (30 minutes for mild flavor and easier handling; up to 2 hours for deeper flavor and tenderizing.)

While the fish marinates, combine the all-purpose flour and yellow cornmeal in a large, shallow baking dish or rimmed plate.

Add garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme, dried oregano, creole seasoning, and freshly ground black pepper to the flour/cornmeal mixture. Whisk thoroughly to distribute spices evenly and break up any lumps.

Set the coating mixture aside on a plate. For extra crispness, place a cooling rack over a baking sheet where fried fish will rest.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (roughly 3–4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil—if it sizzles and browns within about 30–45 seconds, it's ready.

Remove one piece of catfish from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour-cornmeal mixture. Press gently to ensure an even coating. Shake off excess and set on a plate. Repeat with remaining fillets.

When oil is at temperature, carefully place coated fillets in the hot oil in a single layer without overcrowding (work in batches if necessary). Fry for 3–4 minutes per side, depending on thickness, until coating is golden brown and internal temperature reaches 145°F (63°C). Turn once halfway through cooking using tongs or a slotted spatula.

If using butter for a finished flavor: during the last 30 seconds of frying a batch, add 1 tablespoon butter to the oil (tilt pan so butter melts into the oil and bastes the fish) then remove fish to drain.

Transfer fried catfish to the prepared cooling rack or paper towel-lined baking sheet to drain. Sprinkle immediately with a light pinch of salt if desired.

Garnish with chopped green onions and parsley. Serve hot with lemon wedges alongside optional Atchafalaya remoulade.

Combine mayonnaise, Creole mustard, ketchup, pickle relish, hot sauce, paprika, lemon juice, salt, and black pepper in a small bowl.

Whisk until smooth, taste and adjust seasoning (add more hot sauce or lemon juice to preference). Chill for at least 15 minutes to let flavors meld. Serve alongside fried catfish as a dipping sauce.