Ingredients:

  • 1.5 lbs (680g) Catfish fillets, skinless and boneless, cut into 3-4 inch pieces
  • 1 cup (240ml) Buttermilk
  • 1 tbsp (15ml) Hot sauce (e.g., Louisiana-style)
  • 1 tbsp (15ml) Yellow Mustard
  • 1 cup (120g) Yellow Cornmeal, finely ground
  • 1/2 cup (60g) All-Purpose Flour
  • 2 tbsp (30ml) Cornstarch
  • 2 tsp (10g) Salt
  • 1 tsp (5g) Black Pepper, freshly ground
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Onion Powder
  • 1/2 tsp (2.5g) Paprika
  • 1/4 tsp (1.25g) Cayenne Pepper (optional, for heat)
  • 3-4 cups (720-960ml) Vegetable Oil, for frying (e.g., canola, peanut, or corn oil)

Instructions:

  1. In a large bowl, whisk together the buttermilk, hot sauce, and mustard. Add the catfish pieces and toss to coat. Cover and refrigerate for at least 15 minutes.
  2. In a shallow dish, combine the cornmeal, flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.
  3. Pour vegetable oil into a large skillet or deep fryer to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  4. Remove the catfish from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the cornmeal mixture, ensuring it is fully coated. Press the coating gently to adhere.
  5. Carefully place the coated catfish pieces in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  6. Remove the fried catfish from the oil using tongs and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.