Ingredients:

  • 1.5 lbs catfish fillets, cut into 3-inch strips
  • 1 cup whole buttermilk
  • 1 tsp hot sauce
  • 1.5 cups yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 qt peanut oil for frying

Instructions:

  1. Place the catfish fillets in a large bowl and cover with buttermilk and hot sauce. Ensure every piece is submerged. Marinate for 15–20 minutes at room temperature.
  2. In a shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper to create the dredge.
  3. Remove one fillet at a time from the buttermilk, allowing excess liquid to drip off. Press the fish firmly into the cornmeal mixture to coat thoroughly on all sides.
  4. Heat the peanut oil in a large cast-iron skillet or Dutch oven to 350°F (175°C).
  5. Carefully fry the fish in batches for 3–5 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 145°F.
  6. Transfer the fried catfish to a wire cooling rack set over a baking sheet. Sprinkle with an additional pinch of salt while hot.