Ingredients:

  • 5 lb Catfish fillets, cleaned and patted dry (cut into 6-8 manageable pieces)
  • 2 cups Whole Buttermilk
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Crystal)
  • 1 tsp Kosher Salt (for marinade)
  • 1 cup Yellow Cornmeal (fine grind)
  • 1 cup All-Purpose Flour
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp to 1 tsp Cayenne Pepper (adjust to desired heat level)
  • 1 tsp Black Pepper, freshly ground
  • 1 Tbsp Kosher Salt (for dredge)
  • 4-6 cups High Smoke Point Oil (Peanut or Canola)

Instructions:

  1. Prepare and Marinate: Cut the catfish fillets into serving-sized portions. Pat them bone-dry. In a non-metallic bowl, mix the buttermilk, hot sauce, and 1 teaspoon of salt. Add the catfish pieces, ensuring they are submerged. Cover and refrigerate for a minimum of 30 minutes (up to 2 hours).
  2. Create the Cajun Dredge: In a large, shallow tray or bowl, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and 1 Tbsp kosher salt. Ensure the seasoning is evenly distributed.
  3. Dredge and Rest: Remove a piece of catfish from the buttermilk, allowing excess liquid to drip off briefly. Place the wet fillet directly into the dredge mixture. Press the mixture firmly onto all surfaces to coat completely. Place the coated fillets on a wire rack or platter and let them rest at room temperature for 10 minutes. This resting time is vital for coating adhesion.
  4. Heat the Oil: Pour the high smoke point oil into a Dutch oven or heavy pot, aiming for a depth of about 1.5 inches. Heat the oil slowly to exactly 350°F (175°C). Use a deep-fry thermometer and do not exceed 360°F (182°C).
  5. Fry the Catfish: Gently lower 2 to 3 fillets into the hot oil using tongs. Do not overcrowd the pan. Fry for 5 to 7 minutes, flipping halfway through, until the fish is a deep golden-brown, crispy, and the internal temperature reaches 145°F (63°C).
  6. Drain and Season: Use tongs or a spider skimmer to remove the fish and immediately transfer it to a wire cooling rack set over a baking sheet (do not use paper towels). Immediately sprinkle the hot fish with a pinch of salt. Allow the oil temperature to recover to 350°F (175°C) between batches, then repeat the process until all the catfish is cooked.