Soul Food Fried Catfish (Print)

Crispy fried catfish fillets with Southern spices accompanied by a tangy remoulade sauce.

# What You Need:

→ For the Catfish

01 - 4 catfish fillets, approximately 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying

→ For the Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon fresh parsley, chopped
22 - Salt and black pepper to taste

# Steps:

01 - In a shallow dish, whisk together buttermilk and hot sauce. Submerge catfish fillets in the mixture and allow to marinate for at least 15 minutes.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from the marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
05 - Working in batches, fry fillets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to remove excess oil.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and fresh parsley. Season with salt and black pepper to taste and stir until well incorporated.
07 - Plate fried catfish fillets while still hot and serve with remoulade sauce on the side.

# Top Tips:

01 -
  • The remoulade sauce hits different because of that horseradish bite paired with the smoked paprika, making store-bought versions taste flat by comparison.
  • Double-dipping the fillets creates this shatteringly crisp crust that stays crunchy even after it cools, which frankly saves you when dinner stretches into conversation.
02 -
  • Oil temperature is the difference between crispy and greasy, so don't skip checking with a thermometer the first time you make this, because 320°F and 350°F taste completely different.
  • Letting the marinade drip completely off the fillets before coating keeps your oil cleaner and your crust crispier, which I learned after making a batch that ended up soggy.
03 -
  • Save the marinade liquid if you're frying in batches, because you can use it later to add to cornbread batter or even to season collard greens, wasting nothing.
  • The moment you smell that specific sizzle when the fillet hits the oil is your cue that the temperature is right, so pay attention to your kitchen's sounds.
Go Back