Crisp, golden-brown fried catfish greets the plate with a crackling cornmeal crust that gives way to moist, flaky white flesh beneath. Lightly seasoned with red and black pepper, each bite offers a contrast of crunchy exterior and tender, subtly sweet fish, brightened by a squeeze of fresh lemon and a scatter of chopped parsley. Ideal with hush puppies, coleslaw, or a tangy tartar sauce, this Southern classic tastes like summer at the shore – simple, comforting, and deeply satisfying.
Classic Fried Catfish
Ingredients
- 1-1/2 cups buttermilk
- 1/4 tsp hot sauce
- 6 (4- to 6-oz.) catfish fillets
- 1/3 cup plain yellow cornmeal
- 1/3 cup masa harina (corn flour)
- 1/3 cup all-purpose flour
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground red pepper
- 1/4 tsp garlic powder
- Peanut oil, for frying
Instructions
- Combine buttermilk and hot sauce: Whisk together buttermilk and hot sauce.
- Marinade catfish: Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
- Make cornmeal mixture: Combine cornmeal and next 6 ingredients in a shallow dish.
- Dredge catfish: Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
- Heat oil: Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
- Fry catfish: Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.
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