Ingredients:

  • 1.5 lbs Fresh Catfish Fillets
  • 1.5 cups Whole Buttermilk
  • 2 tbsp 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
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 0.5 tsp Cayenne Pepper
  • 1 quart Peanut Oil

Instructions:

  1. Pat the catfish fillets dry with paper towels. Place them in a shallow dish and submerge in a mixture of 1.5 cups buttermilk, 2 tablespoons hot sauce and 1 tsp kosher salt. Refrigerate for 45 minutes to neutralize earthy flavors.
  2. In a large gallon-sized freezer bag or shallow bowl, whisk together 1.5 cups cornmeal, 0.5 cup flour, 1 tablespoon Old Bay seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, and 0.5 teaspoon cayenne pepper.
  3. In a 12-inch cast iron skillet, heat 1 quart of peanut oil to 350°F (177°C). Use a digital instant-read thermometer to ensure the temperature remains consistent.
  4. Remove a catfish fillet from the buttermilk soak, allowing excess liquid to drip off. Place the fillet in the cornmeal mixture and dredge thoroughly, pressing the breading into the flesh to ensure full coverage.
  5. Carefully lower the fillets into the hot oil. Fry for approximately 3-4 minutes per side until the crust is a deep mahogany color and the fish flakes easily with a fork.
  6. Transfer the fried fillets to a wire cooling rack set over a baking sheet. Immediately hit them with a tiny pinch of extra salt while the oil is still wet on the surface. This allows air to circulate and prevents the bottom of the crust from becoming soggy.