About this recipe

A classic Southern-style fried catfish with a golden, seasoned cornmeal crust that's perfectly crispy on the outside and tender, flaky on the inside. Soaked in seasoned buttermilk and coated in a well-spiced cornmeal-flour blend, this is the kind of reliably delicious recipe that never goes out of style. Ready in under an hour and guaranteed to please the whole family.

Instructions

1. 1

   In a shallow dish, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the catfish fillets, turning to coat. Cover and refrigerate for at least 15 minutes and up to 1 hour. The longer the soak, the more flavorful and tender the fish will be.

2. 2

   In a separate shallow dish, whisk together the yellow cornmeal, all-purpose flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper until evenly combined. Set aside.

3. 3

   Pour the vegetable oil into a large cast iron skillet to a depth of about 1 inch. Heat over ^[medium-high heat] until the oil reaches ![350°F]. Use a meat thermometer to monitor the temperature — this is key to a crispy, non-greasy crust.

4. 4

   While the oil heats, remove the catfish fillets from the buttermilk soak one at a time, letting the excess drip off. Dredge each fillet firmly in the yellow cornmeal coating on both sides, pressing gently so the coating adheres well. Place coated fillets on a clean plate.

5. 5

   Working in batches of 2 fillets at a time (do not crowd the pan), carefully lower the coated catfish into the hot vegetable oil. Fry for 4–5 minutes per side, until deep golden brown and the fish reaches %[an internal temperature of 145°F]. Adjust the heat as needed to keep the oil between ![340–360°F].

6. 6

   Using tongs, transfer the fried catfish to a wire rack set over a baking sheet. Do not stack or place on paper towels directly — the rack allows air to circulate and keeps the crust crispy. Repeat with the remaining fillets, letting the oil return to temperature between batches.

7. 7

   Serve the fried catfish immediately while hot and crispy. Garnish with fresh parsley and lemon wedges for squeezing over the top. Pairs beautifully with coleslaw, hush puppies, or Southern-style green beans.