Buttermilk Fried Catfish with Creamy Remoulade Sauce
This classic Southern dish features tender catfish fillets soaked in buttermilk, seasoned, and fried to golden perfection. Served with a tangy creamy remoulade sauce, it's a comforting and satisfying dinner that highlights American Southern flavors.
Ingredients
Check ingredients as you go.
- Fish Preparation
- Coating
- Cooking
- Remoulade Sauce
Let’s make it
Fish Preparation
In a shallow dish, combine the buttermilk and hot sauce. Submerge the catfish fillets in this mixture, cover, and refrigerate for 15 minutes to tenderize and flavor the fish.
Coating
In a separate shallow dish, mix together the all-purpose flour, cornmeal, paprika, cayenne pepper, salt, and black pepper to create the seasoned dredging mixture.
Coating
Remove each catfish fillet from the buttermilk soak, letting excess drip off. Dredge thoroughly in the seasoned flour and cornmeal mixture, ensuring a complete and even coating. Set aside on a plate.
Cooking
Heat the vegetable oil in a large heavy skillet or frying pan over medium-high heat until it reaches about 175°C (350°F) and shimmers.
Cooking
Carefully place the coated catfish fillets into the hot oil without crowding the pan. Fry for about 4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
Cooking
Remove the fried catfish from the oil and place them on a wire rack or plate lined with paper towels to drain excess oil. Keep warm while preparing the remoulade sauce.
Remoulade Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, chopped capers, smoked paprika, and chopped fresh parsley if using until smooth and creamy.
Serving
Serve the hot buttermilk fried catfish with a generous dollop of the creamy remoulade sauce on the side. Garnish with additional parsley if desired.
Tips & notes
Ensure the oil temperature is steady at around 175°C (350°F) for crisp, golden coating without greasy fish. Do not crowd the pan to maintain oil temperature. Let the fish rest briefly after frying to drain excess oil. For extra tang, add a squeeze of fresh lemon before serving.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days for best quality. Remoulade sauce should be kept separate and refrigerated in a sealed container.
Reheating
Reheat fried catfish in a 180°C (350°F) oven on a baking rack set over a baking sheet for 8-10 minutes until heated through and crisp. Avoid microwaving to prevent sogginess. Stir remoulade sauce before serving chilled or at room temperature.
