Ingredients:

  • 1/2 cup full fat Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Yellow Mustard
  • 3 tablespoons Honey
  • 1 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Worcestershire Sauce
  • Pinch of Cayenne Pepper (optional)
  • Salt and Fresh Black Pepper to taste
  • 4 Catfish Fillets (about 6 oz each)
  • 1 cup full fat Buttermilk
  • 2 tablespoons Hot Sauce (Louisiana style, such as Tabasco or Frank's)
  • 1 cup All-Purpose Flour
  • 1/2 cup Yellow Cornmeal (medium or fine grind)
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Dried Thyme
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Fresh Black Pepper
  • 4 cups High-Smoke Point Oil (Peanut, vegetable, or canola oil)

Instructions:

  1. Whisk the Sauce: In a small bowl, combine mayonnaise, Dijon and Yellow Mustards, honey, apple cider vinegar, Worcestershire sauce, optional cayenne, salt, and pepper. Whisk until smooth and well emulsified. Cover and chill in the refrigerator while preparing the fish.
  2. Prep and Marinate the Fish: Pat the catfish fillets thoroughly dry with paper towels. In a shallow dish, combine the buttermilk and hot sauce. Submerge the fish fillets. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  3. Create the Dredge: In a wide, shallow dish, thoroughly whisk together all-purpose flour, yellow cornmeal, smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, kosher salt, and black pepper. Ensure the ingredients are evenly distributed.
  4. Dredge the Catfish: Remove one fillet at a time from the marinade (do not shake off excess buttermilk). Press the fillet firmly into the dredge mixture, ensuring it is completely coated on all sides. Set the coated fish aside on a plate while you finish the remaining fillets.
  5. Heat the Oil: Pour the high-smoke point oil into a heavy-bottomed skillet until it reaches about 1/2 to 3/4 inch deep. Heat the oil over medium-high heat until the temperature registers 350–365°F (175–185°C) on your thermometer.
  6. Fry in Batches: Carefully lower 2 fillets at a time into the hot oil, ensuring you do not overcrowd the pan (which would drop the oil temperature). Maintain the oil temperature between batches.
  7. Cook and Turn: Fry for approximately 3–4 minutes per side, until the crust is deep golden brown, crunchy, and the fish is cooked through. The internal temperature should register 145°F (63°C).
  8. Drain and Serve: Use tongs to remove the cooked fish and place it immediately onto a wire rack set over a baking sheet. Season lightly with a final pinch of salt immediately after removing it from the oil. Serve the spicy fried catfish immediately with the chilled Piquant Honey-Mustard Sauce on the side.