Fried Catfish

Fried Catfish

Crispy, crunchy, tender, and flaky fried catfish is always a crowd-pleasing dish.

Fried Catfish
Makes 4 to 6 servings
  • 2 cups whole buttermilk
  • ¼ cup hot sauce
  • 6 (6-ounce) catfish fillets
  • Vegetable oil, for frying
  • 3 cups plain stone-ground yellow cornmeal
  • 1 tablespoon Creole seasoning
  • Lemon wedges, to serve
  • Garnish: kosher salt
  1. In a large bowl, whisk together buttermilk and hot sauce. Add catfish, tossing to coat. Cover and refrigerate for at least 1 hour or up to overnight.
  2. In a large Dutch oven, pour oil to a depth of 3 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, whisk together cornmeal and Creole seasoning.
  4. Remove catfish from bowl, letting excess drip off; discard marinade. Dredge catfish in cornmeal mixture, shaking off excess.
  5. Working in batches, fry catfish until golden brown, 3 to 4 minutes, turning occasionally. Let drain on paper towels. Serve with lemon wedges. Garnish with salt, if desired.



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