Ingredients:

  • 4 (approx. 6 oz each) skinless, boneless Catfish Fillets
  • 2 cups Full-fat Buttermilk
  • 1 teaspoon Hot Sauce (e.g., Tabasco)
  • 1 teaspoon Kosher Salt (for brine)
  • 1 cup All-Purpose Flour
  • 1 cup Fine Ground Yellow Cornmeal
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Salt (for dredge)
  • 3-4 inches depth Neutral Oil (Canola or Peanut) for frying

Instructions:

  1. Pat the catfish fillets completely dry using paper towels. This step is vital for achieving a crispy crust.
  2. Prepare the brine: In a non-reactive dish, combine buttermilk, hot sauce, and 1 tsp salt. Submerge the catfish fillets completely. Cover and refrigerate for a minimum of 1 hour (up to 4 hours).
  3. Mix the dry dredge: In a separate wide, shallow dish, vigorously whisk together all dry dredge ingredients: flour, cornmeal, paprika, cayenne, garlic powder, onion powder, thyme, black pepper, and 1 tsp salt. Ensure thorough mixing.
  4. Heat the oil: Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of 1.5 inches. Heat the oil slowly over medium-high heat until it reaches exactly 350°F (175°C) using a deep-fry thermometer.
  5. Dredge the fish: Remove fish from buttermilk, allowing excess to drip off briefly. Dredge each fillet thoroughly in the cornmeal mixture, pressing firmly to ensure the coating adheres completely.
  6. For an extra craggy crust (optional): Dip the dredged fish briefly back into the buttermilk, and then immediately dredge a second time in the dry mixture, pressing hard again. Place coated fish on a clean plate.
  7. Fry in batches: Carefully lower 2-3 fillets into the hot oil, ensuring you do not overcrowd the pot. Maintain the oil temperature between 325°F and 350°F (165°C–175°C).
  8. Cook through: Fry for approximately 4–6 minutes per side until the crust is deep golden brown and the fish flakes easily (internal temperature should reach 145°F or 63°C).
  9. Drain and rest: Remove fish with tongs and immediately place them on a wire rack set over a baking sheet. Sprinkle lightly with fine salt immediately after removing from the oil.
  10. Serve hot after resting for 5 minutes.