Ingredients:

  • 4 (6 oz) Catfish fillets, skin removed and patted dry
  • 2 cups Buttermilk
  • 1 teaspoon Hot sauce
  • 1 teaspoon Kosher salt (for marinade)
  • 1 cup Yellow Cornmeal (fine grind)
  • 1 cup All-Purpose Flour
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Black Pepper, freshly ground
  • 1 tablespoon Kosher Salt (for dredge)
  • 1 teaspoon Cayenne Pepper (optional)
  • 4–6 cups Vegetable Oil, Canola Oil, or Peanut Oil (for frying)

Instructions:

  1. Pat the catfish fillets thoroughly dry with paper towels.
  2. Marinate: Combine buttermilk, hot sauce, and 1 tsp salt in a bowl. Submerge the dried fillets completely. Cover and refrigerate for at least 1 hour (up to 4 hours).
  3. Mix the Dredge: In a separate wide dish, whisk together the cornmeal, flour, paprika, garlic powder, onion powder, pepper, 1 tbsp salt, and cayenne (if using).
  4. Heat the Oil: Pour the oil into the Dutch oven to a depth of 1.5–2 inches. Heat over medium-high heat until the thermometer registers 350°F (175°C).
  5. Dredge the Fillets: Remove one fillet from the buttermilk, allowing excess to drip off. Immediately press firmly into the cornmeal mixture on both sides, ensuring a thick, even coating. Place coated fillets on a clean plate.
  6. Fry the Catfish: Carefully lower 1 or 2 coated fillets into the hot oil. Fry for 4–6 minutes per side, turning only once, until deep golden brown and the internal temperature reaches 145°F (63°C).
  7. Drain and Rest: Using a strainer, remove the cooked fillets and immediately place them on a wire rack set over a baking sheet. Sprinkle lightly with a pinch of salt immediately after draining.
  8. Serve: Let the fish rest briefly while you cook the remaining batches, monitoring the oil temperature between each fry. Serve hot.