Catfish Dinner Recipe
Make Catfish Dinner Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Catfish Dinner
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish & Marinade
Dry Coating
For Frying & Serving
Method
Catfish & Marinade
Prepare fillets
Rinse catfish fillets under cold water and pat dry with paper towels. Trim any thin edges so fillets are of even thickness (about 1/2" thick) for even frying.
Marinate
In a shallow dish large enough to hold the fillets, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the fillets in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the fish and helps the coating adhere.
Dry Coating
Mix dry ingredients
In a wide, shallow bowl or rimmed baking sheet, combine the all-purpose flour, yellow cornmeal, paprika, garlic powder, onion powder, cayenne pepper, 1 tsp black pepper, and 1.5 tsp kosher salt. Whisk thoroughly to distribute spices and break up any lumps.
Dredge fillets
Remove one fillet at a time from the buttermilk, letting excess drip back into the dish, and place onto the flour-cornmeal mixture. Press the fillet into the mixture to form an even coating on both sides. Shake off any heavy excess and set the coated fillet on a rack for 5 minutes to let the coating adhere. Repeat with remaining fillets.
For Frying & Serving
Heat oil
Pour vegetable oil into a heavy 10–12-inch skillet or a Dutch oven to reach about 1" depth (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of the coating into the oil — it should sizzle actively and float up.
Fry catfish
Working in a single layer without crowding the pan, carefully lower fillets into the hot oil. Fry 3–5 minutes per side, depending on thickness, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust heat as needed to maintain 325–350°F: reduce if browning too quickly, increase if oil is not hot enough. Use tongs or a slotted spatula to flip gently.
Drain
Transfer fried fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let rest 2–3 minutes; the coating will crisp further while resting.
Serve
Arrange fillets on a serving platter. Sprinkle chopped parsley over the top, serve with lemon wedges and optional hot sauce. Recommend serving with coleslaw, fries, or hush puppies for a full fried seafood dinner.