Ingredients:

  • 1.5 lbs (680g) catfish fillets, cut into 4-6 oz portions
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15ml) hot sauce (such as Tabasco or Crystal)
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal
  • 2 tablespoons (30ml) seafood seasoning (like Old Bay)
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) cayenne pepper (optional, for heat)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 3 cups (710ml) vegetable oil or peanut oil, for frying

Instructions:

  1. In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, and black pepper. Add catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  2. In a shallow dish or baking sheet, whisk together flour, cornmeal, seafood seasoning, paprika, cayenne pepper (if using), salt, and pepper.
  3. Remove catfish fillets from the marinade, letting any excess drip off. Dredge each fillet in the breading mixture, pressing gently to ensure it adheres. Then dredge again for a crispier coating.
  4. Heat vegetable or peanut oil in a cast iron skillet or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Carefully place dredged catfish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. Cook until the internal temperature reaches 145°F (63°C).
  6. Remove the fried catfish fillets with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately. This fried catfish recipe is best served hot.