Southern Fried Catfish

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.