Ingredients:

  • 4 Catfish Fillets (approximately 6 oz / 170g each), skinless and boneless
  • 1/2 teaspoon Fine Sea Salt (3g) for seasoning
  • 1/4 teaspoon Black Pepper (1g) for seasoning
  • 1 cup Buttermilk (240ml) or alternative milk mixture
  • 1 teaspoon Hot Sauce (5ml)
  • 1 cup Yellow Cornmeal (140g), fine or medium grind
  • 1/2 cup All-Purpose Flour (60g)
  • 1 tablespoon Smoked Paprika (10g)
  • 1 teaspoon Garlic Powder (3g)
  • 1 teaspoon Onion Powder (3g)
  • 1/2 teaspoon Dried Thyme (1g)
  • 1/2 teaspoon Cayenne Pepper (1g), adjust to taste
  • 1 teaspoon Fine Sea Salt (5g) for dredge
  • 1/2 teaspoon Black Pepper (2g) for dredge
  • 1 cup High Smoke Point Oil (240ml), such as Canola or Vegetable Oil
  • 1 tablespoon Unsalted Butter (14g), optional

Instructions:

  1. Prepare and Soak the Catfish: Pat the catfish fillets thoroughly dry. Lightly season both sides with the initial salt and pepper. In a shallow bowl, whisk together the buttermilk and hot sauce. Soak the seasoned fillets in the mixture for a minimum of 5 minutes (up to 30 minutes in the fridge is ideal).
  2. Mix the Dredge: In a second shallow bowl, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, thyme, cayenne, remaining salt, and pepper until completely homogenous.
  3. The Dredging Process: Lift one fillet from the buttermilk, letting excess drip off, and place it directly into the dry cornmeal mix. Press the cornmeal mixture firmly onto the fillet on all sides until fully coated. Place the coated fillets onto a wire rack and let them rest for 5–10 minutes to allow the coating to set.
  4. Heat the Oil and Fry: Place a heavy-bottomed skillet over medium-high heat. Add the oil and butter (if using). Heat the oil until it reaches 350–375°F (175–190°C). Fry in batches of 2 fillets, ensuring the pan is not crowded.
  5. Cook the Fish: Cook the first side undisturbed for 3 to 4 minutes until deep golden-brown and crispy. Flip the fillets and cook for another 3 to 4 minutes until the fish is cooked through (internal temperature reaches 145°F/63°C).
  6. Drain and Serve: Remove the cooked fillets and place them back onto the wire rack. Immediately sprinkle a tiny pinch of fine salt over the hot fish. Repeat the process with the remaining fillets. Serve piping hot with tartar sauce or coleslaw.