Ingredients:

  • 4 Catfish fillets (6–8 oz each)
  • 2 cups Full-fat Buttermilk
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Frank's RedHot)
  • 1 cup Fine-to-medium grind Yellow Cornmeal
  • ½ cup All-purpose Flour
  • 2 tsp Kosher Salt (plus more for finishing)
  • 1 tsp Freshly Ground Black Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 Tbsp Cajun or Creole Seasoning Blend
  • 4–6 cups High-heat neutral oil (Peanut, Canola, or Vegetable oil) for frying

Instructions:

  1. Rinse the catfish fillets and pat them thoroughly dry using paper towels. In a shallow dish, combine the buttermilk and hot sauce.
  2. Submerge the dried catfish fillets completely in the buttermilk mixture. Cover and refrigerate for a minimum of 1 hour (or up to 4 hours) to tenderize the fish and neutralize any undesirable flavor.
  3. In a second shallow dish, whisk together all the dredge ingredients: cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, thyme, and Cajun/Creole seasoning until completely homogenous.
  4. Remove one fillet at a time from the buttermilk, allowing excess liquid to drip off briefly. Place the wet fillet into the dredge mixture and press the cornmeal mixture firmly onto all sides, ensuring full coverage.
  5. Place the fully coated fillet onto a clean wire rack while you coat the remaining pieces. Allow the coated fish to rest for 5–10 minutes to help the crust 'set'.
  6. Pour the neutral oil into your heavy-bottomed pot, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches a stable temperature of 350°F (175°C). Use a thermometer to monitor this closely.
  7. Carefully lower 1–2 fillets into the hot oil using tongs. Fry for 5–7 minutes, turning them once halfway through, until deep golden brown. The internal temperature of the thickest part should reach 145°F (63°C).
  8. Remove the cooked fish and immediately place it onto a clean wire cooling rack. Immediately sprinkle the hot, freshly fried fish with a final pinch of kosher salt. Repeat with remaining batches, allowing the oil to return to 350°F (175°C) between batches.