Ingredients:

  • 4 Catfish Fillets (approx. 5–6 oz each), fresh or thawed, patted very dry
  • 1 cup Buttermilk (full-fat preferred)
  • 1 tsp Hot Sauce (e.g., Tabasco or Louisiana style)
  • ½ tsp Kosher Salt (for marinade)
  • ¼ tsp Black Pepper (for marinade)
  • 1 cup All-Purpose Flour
  • 1 cup Fine Yellow Cornmeal
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Creole or Cajun Seasoning
  • 1 tsp Cayenne Pepper (adjustable for heat)
  • 1 tsp Kosher Salt (for dredge)
  • ½ tsp Freshly Ground Black Pepper (for dredge)
  • 4–6 cups Peanut Oil, Canola Oil, or Vegetable Shortening (for frying)

Instructions:

  1. Prepare the Fish: Pat the catfish fillets thoroughly dry.
  2. Make the Marinade: In a medium bowl, combine the buttermilk, hot sauce, salt, and pepper. Whisk well.
  3. Soak: Add the dry fillets to the buttermilk mixture, ensuring they are fully submerged.
  4. Chill: Cover the bowl and refrigerate for a minimum of 3 hours, or preferably up to 8 hours. This tenderizes the fish and helps the coating adhere perfectly.
  5. Combine Dry Ingredients: In a wide, shallow dish, whisk together the flour, cornmeal, paprika, thyme, garlic powder, onion powder, Cajun seasoning, cayenne, salt, and pepper until uniform.
  6. Set Up Frying Station: Pour the oil into the deep pot or Dutch oven, ensuring it is no more than one-third full. Attach an instant-read thermometer.
  7. Heat the Oil: Slowly heat the oil over medium-high heat until it reaches a steady 350°F (175°C).
  8. Drain Excess Buttermilk: Remove the fish from the refrigerator. Allow any excess buttermilk to drip off, but do not rinse the fish.
  9. Dredge (First Coat): Working one fillet at a time, place the fish into the cornmeal dredge mixture. Press the mixture firmly onto all sides of the fish.
  10. Set the Coat: Place the dredged fillets onto a wire rack and allow them to rest for 5–10 minutes. This resting time helps the dredge stick.
  11. Fry in Batches: Carefully lower 2–3 fillets into the hot oil (350°F/175°C), ensuring you do not overcrowd the pot.
  12. Monitor and Cook: Fry for 4–6 minutes per side, turning gently once, until the fillets are a deep golden brown and crisp.
  13. Check Doneness: The internal temperature should reach 145°F (63°C).
  14. Drain: Using tongs, remove the fried catfish and immediately transfer them to the wire rack set over a baking sheet.
  15. Season Immediately: Sprinkle the hot, just-fried fish lightly with extra Kosher salt if desired.
  16. Repeat: Return the oil temperature to 350°F (175°C) before frying the next batch.