Soul Food Fried Catfish (Printer View)

Crispy catfish fillets seasoned and fried, served with a flavorful remoulade for a Southern classic.

# Components:

→ For the Catfish

01 - 4 catfish fillets, approximately 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying

→ For the Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon fresh parsley, chopped
22 - Salt and pepper to taste

# Method:

01 - In a shallow dish, whisk buttermilk with hot sauce. Add catfish fillets and marinate for a minimum of 15 minutes, allowing flavors to penetrate the fish.
02 - In a separate shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F, ensuring the temperature is stable before proceeding.
04 - Remove catfish fillets from the marinade, allowing excess liquid to drip away. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently to ensure an even coating adheres.
05 - Working in batches to avoid crowding, fry fillets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plates for draining.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and parsley. Season with salt and pepper to taste and stir until fully incorporated.
07 - Arrange fried catfish fillets on serving plates while still hot. Serve remoulade sauce on the side for dipping or drizzling.

# Expert Advice:

01 -
  • The cornmeal crust gets impossibly crispy and golden without needing any fancy techniques or ingredients you don't already have.
  • Homemade remoulade tastes restaurant-quality but comes together in about five minutes, transforming the whole plate.
02 -
  • The oil temperature is non-negotiable—if it's too cool, your coating absorbs grease instead of crisping, and if it's too hot, the outside burns before the inside cooks through, so get a thermometer and use it.
  • A double-dip really does make a difference: dunking the fillets back in buttermilk after the first cornmeal coating and then coating again creates an extra-crunchy shell that holds up beautifully.
03 -
  • If catfish isn't available or you want to switch things up, tilapia and cod work well, but they're milder, so bump up the spices slightly to keep the flavor profile interesting.
  • Cast-iron skillets hold heat more evenly than regular stainless steel, which means more consistent, golden results—if you have one, this is the time to use it.
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