Ingredients:

  • 2 lbs Catfish Fillets (skinned)
  • 1 cup Buttermilk (full-fat)
  • 1 Tbsp Hot Sauce (e.g., Tabasco)
  • 1/2 tsp Kosher Salt (for marinade)
  • 5 cups Yellow Cornmeal (medium grind)
  • 1/2 cup All-Purpose Flour
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper (or to taste)
  • 1 tsp Black Pepper (freshly ground)
  • 1 Tbsp Fine Sea Salt (for dredge)
  • 4 cups High Smoke Point Oil (Peanut, Canola, or Vegetable oil), for frying
  • Finishing Salt (e.g., flaky sea salt), To taste

Instructions:

  1. Rinse the catfish fillets gently and pat them thoroughly dry using kitchen paper. In a shallow bowl, combine the buttermilk, hot sauce, and 1/2 teaspoon of salt. Add the fish fillets, cover, and chill in the refrigerator for a minimum of 30 minutes (up to 2 hours maximum).
  2. In a separate wide, shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper (the dry dredge). Whisk well to ensure all seasonings are evenly distributed.
  3. Remove one fillet from the buttermilk, allowing the excess liquid to drip off slightly. Dredge the fillet heavily in the cornmeal mixture, pressing firmly so the dredge adheres completely to all sides.
  4. Transfer the coated fillet immediately to a wire rack. Crucially, let the coated fish rest for 10 minutes on the rack to allow the coating to hydrate and set. Repeat for all fillets.
  5. Pour the oil into a heavy pot (no more than half full). Heat the oil until it reaches a stable temperature of 175°C (350°F), using a deep-fry thermometer.
  6. Working in small batches (2-3 fillets), carefully lower the catfish into the hot oil. Fry for 4 to 6 minutes, turning once halfway through, until the crust is a deep golden brown and exceptionally crispy. Monitor the oil temperature constantly.
  7. Remove the finished fillets from the oil and immediately place them back onto the clean wire rack. While still hot, immediately sprinkle the fish lightly with finishing salt.
  8. Allow the oil temperature to return to 175°C (350°F) before adding the next batch. Serve the Deep-Fried Catfish immediately while hot with traditional sides.