Ingredients:

  • 1 kg / 2.2 lbs Catfish fillets, cut into 8 portions (approx. 1-inch thickness)
  • 500 ml / 2 cups Buttermilk (full-fat preferred)
  • 1 large Egg
  • 1 tsp / 5 ml Hot sauce (e.g., Tabasco or Louisiana style)
  • ½ tsp / 2.5 g Fine sea salt (for marinade)
  • 240 g / 2 cups Fine yellow cornmeal (not corn flour)
  • 120 g / 1 cup All-purpose (plain) flour
  • 3 Tbsp / 45 g High-quality Lemon Pepper seasoning blend
  • 1 Tbsp / 15 g Smoked paprika
  • 1 tsp / 5 g Garlic powder
  • ½ tsp / 2.5 g Onion powder
  • 5 L / 6 cups High smoke point frying oil (e.g., peanut, canola, or vegetable oil)

Instructions:

  1. Pat the catfish fillets completely dry using paper towels. Cut any larger fillets into uniform portions (about 4–5 oz each).
  2. Prepare Marinade: In a large bowl or zip-top bag, whisk together the buttermilk, egg, hot sauce, and salt.
  3. Soak: Submerge the catfish pieces completely in the marinade and marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This step is crucial for flavour and crust adhesion.
  4. Mix the Dredge: In a wide, shallow dish, whisk together the cornmeal, flour, lemon pepper seasoning, smoked paprika, garlic powder, and onion powder until uniform.
  5. Coat the Fish (First Dip): Remove one piece of marinated fish from the buttermilk, allowing excess liquid to drip off. Immediately dredge the fish fully in the dry mix, pressing firmly to ensure the coating adheres well.
  6. Second Dip: Quickly dip the coated fish back into the leftover buttermilk mixture, then immediately return it to the dry dredge for a second, final coating. Press firmly again.
  7. Rest: Place the fully coated fish pieces on a wire rack while you prepare the oil. Do not stack.
  8. Heat the Oil: Pour oil into a Dutch oven or deep pot to a depth of about 2 inches (5 cm). Heat over medium-high heat until the temperature reaches 175°C to 190°C (350°F to 375°F). Do not exceed 375°F.
  9. Fry in Batches: Carefully lower 2–3 pieces of fish into the hot oil using tongs, ensuring the pan is not overcrowded. Fry for 4–6 minutes, turning once halfway through, until the exterior is deep golden brown and crisp.
  10. Check Doneness: The fish should flake easily, and the internal temperature should register 63°C (145°F).
  11. Drain and Season: Remove the fish and immediately place it on the wire cooling rack. While still hot, sprinkle with extra sea salt or lemon pepper seasoning.
  12. Repeat: Allow the oil temperature to recover to 350°F before frying the next batch. Serve immediately.