Soul Food Fried Catfish (Printer-friendly)

Golden fried catfish with southern spices served alongside a tangy remoulade sauce.

# What You'll Need:

→ Catfish Coating

01 - 4 catfish fillets, 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying

→ Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon chopped fresh parsley
22 - Salt and pepper to taste

# Directions:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Add catfish fillets and marinate for at least 15 minutes.
02 - Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in another shallow dish.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from marinade, allowing excess to drip off. Coat each fillet evenly in the cornmeal mixture, pressing lightly to adhere.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and fully cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 - Mix mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and parsley in a bowl. Season with salt and pepper to taste.
07 - Plate fried catfish fillets while hot and serve with remoulade sauce on the side.

# Expert advice:

01 -
  • The contrast between the shatteringly crispy cornmeal crust and tender, flaky fish inside is pure magic and worth every bit of kitchen effort.
  • Homemade remoulade sauce tastes nothing like bottled versions, and once you taste that tangy, complex flavor with real horseradish bite, you'll never go back.
02 -
  • Never skip the thermometer for oil temperature; I learned this by making soggy catfish that absorbed oil like a sponge, and it was a lesson I never needed repeated.
  • The double-dip method for extra crunch actually works, but only if you let the second coat set for a minute before frying, otherwise it slides off into the oil.
03 -
  • Drain your fried catfish on paper towels immediately after frying, and don't stack them while they're still hot or the bottom pieces will steam and lose their crispness.
  • If you're cooking for a crowd, you can keep finished catfish warm in a 200°F oven while you fry subsequent batches, but don't cover it or the steam will ruin the crust.
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