Mains
Buttermilk Fried Catfish with Cornmeal Crust
Farm-raised catfish fillets soak in tangy buttermilk, then fry up in a crackling cornmeal crust until deep golden and flaky inside.
This is the fish fry that pulls the whole block over to the porch. A short buttermilk soak tenderizes the fillets while a coarse cornmeal dredge gives every bite that unmistakable crunch we grew up chasing with hot sauce.
Ingredients
- 4 catfish fillets (about 6 oz each)
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Peanut oil for frying
- Lemon wedges for serving
Instructions
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1
Soak the catfishWhisk the buttermilk and hot sauce together in a shallow dish, add the catfish fillets, and refrigerate for at least 1 hour or up to overnight.
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2
Build the dredgeIn a wide bowl, stir together the cornmeal, flour, Cajun seasoning, garlic powder, paprika, cayenne, salt, and pepper.
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3
Heat the oilPour about 1/2 inch of peanut oil into a heavy skillet and heat over medium-high until it reaches 350°F, or until a pinch of cornmeal sizzles instantly.
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4
Dredge each filletLift each fillet straight from the buttermilk, letting the excess drip off, and press firmly into the cornmeal mixture to coat both sides.
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5
Fry until goldenLay the fillets carefully into the hot oil and fry 3 to 4 minutes per side, until deep golden and the fish flakes easily with a fork.
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6
Drain and restTransfer the fried fillets to a wire rack set over paper towels and let rest for 2 minutes so the crust sets before serving.
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7
Serve hotServe immediately with lemon wedges and extra hot sauce on the side.
Okra & Oak Tip
Keep the oil temperature steady by frying only two fillets at a time so it doesn't drop and leave the crust greasy.
Storage
Store leftover catfish in an airtight container in the fridge for up to 2 days and re-crisp in a 375°F oven for 8 minutes rather than microwaving.
Frequently Asked Questions
Yes, just thaw them completely in the fridge and pat them very dry before the buttermilk soak so the crust adheres well.
This usually means the oil wasn't hot enough or the fillets were too wet; press the dredge on firmly and confirm your oil hits 350°F.
Nutrition
Per serving. Values are estimates.
410
Calories
28g
Protein
26g
Carbs
21g
Fat
