Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
While we love grilled fish, there’s something about biting into a crispy, flavorful coating for a bite of tender, flaky fish that we can’t get enough of. If you’re craving a seafood dinner that will transport you away to a seaside vacation, allow us to introduce one of our go-to recipes: Fried catfish. Our top secret for the most flavorful catfish fillets? Buttermilk and hot sauce. We know, it may sound odd, but the result is an extra-flavorful catfish that, once coated and fried, is a crispy, satisfying dinner that rivals even our favorite seafood restaurants.
Soaking your catfish.
Just like with fried chicken, you're going to want to marinate the catfish in buttermilk before dredging and frying. It'll permeate the fish with flavor, eliminate any unwanted flavors or smells, and will make sure it stays nice and juicy after it's fried. Don’t have buttermilk? You can make your own with milk + lemon juice!
Tips for the best fried catfish.
— Use cornmeal in your dredge. There's a lot of debate about whether you should use flour or cornmeal, but here at Delish, we think you should use both! You should also add some garlic powder, paprika, and salt for optimal flavor.
— Deep-frying is the way to go. You can definitely pan-fry catfish, but for the crispiest (most delicious) results, it's best to deep-fry.
— Choose a neutral oil. Vegetable, canola, or peanut oil will work best in this recipe. Avoid olive oil—it has too low of a smoking point and would burn.
Serving ideas.
If you’d like to go full-fried with this meal, fried okra, homemade french fries, or hush puppies would be delicious pairings. But, you can never go wrong with serving up coleslaw, Southern potato salad, or collard greens with this fried dish.
Made this? Let us know how it went in the comment section below!
- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 50 mins
- Cal/Serv:
- 678
Ingredients
For fish
- 2 c.
buttermilk
- 1 tbsp.
hot sauce, plus more for serving
- 1 tsp.
kosher salt
- 1 tsp.
freshly ground black pepper
- 1 1/2 lb.
catfish fillets
Vegetable oil, for frying
- 1
lemon, sliced into wedges
For dredging
- 1 1/2 c.
yellow cornmeal
- 1/4 c.
all-purpose flour
- 1 tbsp.
kosher salt
- 1 tsp.
freshly ground black pepper
- 1/2 tsp.
paprika
- 1/2 tsp.
garlic powder
- Nutrition Information
- Per Serving (Serves 6)
- Calories678 Fat47 gSaturated fat5 gTrans fat0 gCholesterol66 mgSodium677 mgCarbohydrates39 gFiber2 gSugar5 gProtein24 gVitamin D0 mcgCalcium113 mgIron2 mgPotassium562 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- Step 2In a large shallow bowl, whisk to combine cornmeal, flour, salt, pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Dredge in cornmeal mixture and place on a baking sheet or large plate. Repeat until all catfish is dredged.
- Step 3Fill a large pot or Dutch oven halfway with vegetable oil. Heat over medium until oil reaches 350°, then fry catfish in batches until golden brown, about 5 to 6 minutes per batch. Remove to a paper towel–lined plate and season with salt immediately. Serve with hot sauce and lemon slices.