Ingredients:

  • 4 fillets Catfish, skinned (approx. 700 g)
  • 2 cups Buttermilk (480 ml)
  • 1 tbsp Hot sauce (15 ml)
  • 1 tsp Salt (5 g) (for marinade)
  • 1/2 tsp Black Pepper (2.5 g)
  • 1 cup Yellow Cornmeal (120 g)
  • 1/2 cup All-Purpose Flour (60 g)
  • 1 tbsp Smoked Paprika (8 g)
  • 1 tsp Onion Powder (3 g)
  • 1 tsp Garlic Powder (3 g)
  • 1/2 tsp Cayenne Pepper (2 g)
  • 1 tsp Salt (5 g) (for coating)
  • 6 cups Neutral Oil (1.5 litres, e.g., Peanut or Canola), or as needed for frying

Instructions:

  1. Pat the catfish fillets very dry using paper towels. Cut into 2-3 inch (5-7 cm) strips or chunks. In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Place the prepared catfish pieces into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for a minimum of 30 minutes (up to 2 hours).
  2. In a wide, shallow dish, thoroughly whisk together the cornmeal, flour, paprika, onion powder, garlic powder, cayenne, and the remaining 1 tsp of salt. Remove the catfish pieces from the buttermilk (letting the excess drip off). One piece at a time, press the fish firmly into the cornmeal mixture, ensuring it is completely covered. Shake off any excess coating. Place the coated fish pieces onto a wire rack and let them rest at room temperature for 10–15 minutes. This allows the coating to adhere firmly.
  3. Pour the neutral oil into a Dutch oven or deep fryer, ensuring sufficient depth (at least 5cm). Attach a deep-fry thermometer. Heat the oil to 175°C (350°F). Do not let the temperature exceed 185°C (365°F).
  4. Carefully lower 3–4 pieces of catfish into the hot oil using tongs, taking care not to overcrowd the pan. Fry the catfish for 4–6 minutes, turning occasionally, until they are deep golden brown and the interior is flaky (internal temperature 63°C / 145°F). Using a spider strainer, remove the fish and immediately place it on the wire rack to drain excess oil.
  5. Immediately sprinkle the hot fish lightly with extra salt (such as flaky sea salt). Return the oil to 175°C (350°F) before frying the next batch. Serve immediately with tartar sauce or lemon.