Ingredients:

  • 4 Catfish Fillets (approx. 1.2 lbs total)
  • 2 cups Whole Buttermilk
  • 1 teaspoon Hot Sauce (e.g., Tabasco or Louisiana style)
  • 1 cup Fine Yellow Cornmeal
  • ½ cup All-Purpose Flour
  • 1 tablespoon Kosher Salt (for dredge)
  • 1 teaspoon Black Pepper (freshly ground)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Cayenne Pepper (optional)
  • 4–6 cups Peanut Oil, Canola, or Vegetable Oil (for frying)

Instructions:

  1. Cut the catfish fillets into smaller, uniform 4–6 oz (115–170g) portions. In a shallow dish, combine the buttermilk and hot sauce. Add the catfish, ensuring they are fully submerged.
  2. Cover and refrigerate the fish for a minimum of 30 minutes (up to 2 hours). This buttermilk soak is key to both flavor and moisture.
  3. In a second shallow bowl, thoroughly whisk together all the dry ingredients: cornmeal, flour, 1 tablespoon Kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper (the dredge mix).
  4. Remove a piece of fish from the buttermilk, allowing excess liquid to drip off slightly. Place the fish into the seasoned dredge and press the coating firmly into the fillet on both sides. Transfer the coated fish to a clean plate and let it rest at room temperature while preparing to fry.
  5. Pour the frying oil into a Dutch oven until it reaches a depth of 1.5–2 inches (4–5 cm). Heat the oil over medium-high heat until the temperature reaches 375°F (190°C). Use a deep-fry thermometer to monitor.
  6. Carefully lower 2–3 pieces of catfish into the hot oil using tongs. Do not overcrowd the pot, which lowers the oil temperature rapidly.
  7. Fry the fish for approximately 4–5 minutes per side, turning once, until the fillets are a deep golden-brown and visibly crisp. The internal temperature should reach 145°F (63°C).
  8. Remove the fried catfish with tongs and immediately transfer it to a wire rack set over a baking sheet to drain. Sprinkle a small pinch of Kosher salt over the hot fish immediately.
  9. Allow the oil temperature to return to 375°F (190°C) between batches before frying the remaining fish.