Say less 😌🔥 Here’s a spicy fried catfish that’s crispy, bold, and Southern-approved.
Ingredients
Fish
- 1–1½ lb catfish fillets
- 1 cup buttermilk (or milk + splash of hot sauce)
- 1 tbsp hot sauce (more if you’re brave)
Seasoned coating
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1½ tsp paprika (smoked if you’ve got it)
- 1 tsp cayenne (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Optional: pinch of Old Bay or Creole seasoning
For frying
- Neutral oil (peanut, canola, or vegetable)
How to make it
- Soak the fish
Pat catfish dry, then soak in buttermilk + hot sauce for at least 20 minutes (up to overnight). This keeps it juicy and tames any fishy vibes. - Mix the dredge
Combine cornmeal, flour, and all the spices in a shallow dish. - Coat
Lift fish from the soak, let excess drip off, then press firmly into the cornmeal mix until fully coated. - Fry
Heat oil to 350°F / 175°C. Fry fillets in batches, 3–4 minutes per side, until deep golden and crispy. - Drain & rest
Let them chill on a wire rack or paper towels for a minute. Sprinkle with a tiny pinch of salt while hot.
Pro tips
- Extra crunch: double-dip (buttermilk → dredge → buttermilk → dredge).
- Extra heat: add chili powder or crushed red pepper to the coating.
- Serve with: hot sauce, lemon wedges, remoulade, coleslaw, or fries.
If you want it Nashville-hot, air-fried, or pan-fried, say the word 👀🔥
