Fried Catfish Recipe

Prep fillets

Pat the catfish fillets dry with paper towels. If fillets are large, cut into serving-size pieces (about 3-4 oz each). This helps even cooking and easier breading.

Marinate

In a shallow dish, whisk together the buttermilk, hot sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Submerge the fillets in the mixture, cover and refrigerate for 30 minutes to 1 hour. The acid in buttermilk tenderizes and flavors the fish and helps the breading adhere.

Make breading mix

In a wide, shallow bowl or baking dish combine 1 cup flour, 1/2 cup cornmeal, 1/4 cup additional cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp onion powder. Whisk to combine and break up any lumps so the mixture is uniform.

Dredge fillets

Remove one fillet at a time from the buttermilk letting excess drip back into the dish. Press each fillet firmly into the breading mixture, coating both sides and the edges. Shake off excess and set the coated fillets on a wire rack or plate. For extra-crisp crust, double-dip: after first coat, return briefly to buttermilk then back into the dry mix.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and brown within 30–45 seconds.

Fry fillets

Working in a single layer without overcrowding, carefully lower breaded fillets into the hot oil. Fry for 3–4 minutes per side, turning once, until the crust is golden brown and the fish flakes easily with a fork (internal temperature ~145°F / 63°C). Thicker pieces may need 5–6 minutes total. Adjust heat to maintain oil at about 325–350°F (160–175°C).

Drain

Use a slotted spatula or tongs to transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven if frying in batches.

Serve

Sprinkle with chopped parsley if using and serve immediately with lemon wedges and tartar or hot sauce on the side.