Ingredients:

  • 1.5 lbs fresh catfish fillets
  • 1 cup low-fat buttermilk
  • 1 tbsp vinegar-based hot sauce
  • 1 tsp kosher salt
  • 1.5 cups fine yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 2 cups high-smoke point oil (for frying)
  • 4 lemon wedges

Instructions:

  1. Submerge the catfish fillets in a mixture of low-fat buttermilk, hot sauce, and kosher salt. Ensure every inch is coated and let it sit for at least 10 minutes to tenderize the protein.
  2. In a shallow dish, whisk together the cornmeal, all-purpose flour, Old Bay, smoked paprika, garlic powder, and cayenne pepper. Lift each fillet from the buttermilk, allow excess to drip, and press firmly into the cornmeal mixture with the palm of your hand.
  3. Heat oil in a large cast iron skillet until it reaches exactly 350°F (175°C). Carefully place fillets in the oil without overcrowding. Fry for 3-4 minutes per side until the crust is mahogany-colored and the interior is flakey. Drain on a stainless steel wire cooling rack.