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A classic Southern comfort food recipe featuring catfish fillets soaked in buttermilk and hot sauce, dredged in a seasoned cornmeal and flour mixture, and fried to a crispy golden brown in peanut oil.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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. Rinse 1.5 lbs catfish fillets under cold water and pat dry thoroughly with paper towels.
  2. Whisk 1.5 cups buttermilk, 2 tbsp hot sauce, and 1 tsp kosher salt; submerge fillets in the mixture, cover, and chill for 45 minutes.
  3. While the fish soaks, combine 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, and 0.5 tsp cayenne pepper in a shallow bowl or large freezer bag.
  4. If fillets are uneven, slice thicker pieces into smaller strips so all pieces cook evenly.
  5. Pour 1 quart peanut oil into a 12-inch cast iron skillet to about 1.5 inches deep and heat over medium-high until an instant-read thermometer reads 350°F (180°C).
  6. Remove a fillet from the buttermilk, let excess drip off, and coat thoroughly in the cornmeal mixture, pressing the coating firmly onto the fish.
  7. Carefully lower 2–3 coated fillets into the hot oil away from you, avoiding crowding the pan.
  8. Fry for 3–4 minutes on the first side until edges are deep golden and set, then flip gently and cook another 3–4 minutes until opaque and the internal temperature reaches 145°F (63°C).
  9. Transfer cooked fillets to a wire rack set over a baking sheet to drain and immediately sprinkle a pinch of salt while still hot.
  10. Let fillets rest on the wire rack for 2–4 minutes to finish cooking and keep the crust crisp.
  11. Allow the oil to return to 350°F (about 1–2 minutes) before frying the next batch and repeat dredging and frying steps for remaining fillets.

Notes

Maintain oil temperature at 350°F (180°C) for optimal frying results to avoid greasy or burnt crust., Pat fish dry before soaking to ensure breading sticks well., Do not overcrowd the pan to prevent oil temperature loss and greasy fish., Use a wire rack over a baking sheet for draining to keep the crust crispy; avoid paper towels., Rest fillets for 2–4 minutes after frying to finish cooking and preserve crispness., For leftover reheating, bake in a 375°F (190°C) oven for 8–10 minutes to restore crispiness., Raw buttermilk-soaked fillets can be frozen for up to two months; thaw overnight before dredging and frying., Variations include adding lemon zest to cornmeal, crushed unsweetened cornflakes for extra crunch, Nashville hot glaze, or lemon pepper seasoning for flavor twists.

  • Author: Laura
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Southern

Nutrition

  • Serving Size: Approximately 4 oz catfish fillet per serving
  • Calories: Approximately 350 kcal per serving
  • Fat: Approximately 18 g per serving
  • Carbohydrates: Approximately 20 g per serving
  • Protein: Approximately 30 g per serving