Southern Comfort · Free
Cornmeal Crusted Fried Catfish
Fresh catfish fillets soaked in seasoned buttermilk and coated in crunchy cornmeal, then fried until golden. A Friday fish-fry favorite across the Deep South.
****+
Prep 20 min · Cook 20 min
Method
Rinse the catfish fillets and pat them dry, then place them in a shallow dish and pour over the buttermilk mixed with the hot sauce.
Let the fillets soak for 15 to 20 minutes, which tenderizes the fish and tames any muddy flavor.
In a shallow dish, whisk together the cornmeal, flour, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Lift each fillet from the buttermilk, letting the excess drip off, then press it firmly into the cornmeal mixture to coat both sides completely.
Set the coated fillets on a wire rack and let them rest for 5 minutes so the crust adheres before frying.
Pour the oil into a large heavy skillet or Dutch oven to a depth of about 1 inch and heat it over medium-high to 350 degrees F (175 degrees C).
Carefully lower two fillets into the oil at a time so the pan is not crowded, and fry for 3 to 4 minutes per side.
Adjust the burner to hold the oil between 340 and 360 degrees F; the fillets are done when the crust is deep golden and crisp.
Confirm doneness by checking that the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F (63 degrees C).
Transfer the fried catfish to a wire rack set over a baking sheet and sprinkle lightly with salt while hot.
Let the oil return to temperature between batches, then repeat with the remaining fillets and serve hot with lemon wedges.
Chef's tips
- The buttermilk soak both seasons the fish and helps the cornmeal crust cling; do not skip it.
- Use a thermometer and keep the oil near 350 degrees F so the crust crisps before the fish overcooks.
- Cornmeal gives the true Southern crunch, but you can add a bit more flour if you prefer a finer coating.
Cooking times vary by equipment -- cook to temperature and to taste.
