Crispy Southern Fried Catfish Fillets

Let’s make it

1. 1

   Fish and Marinade

   Rinse catfish fillets under cold water and pat dry thoroughly with paper towels. Place them in a shallow dish.

2. 2

   Fish and Marinade

   In a bowl, combine buttermilk, hot sauce (if using), half of the salt, and half of the black pepper. Pour this marinade over the catfish fillets, making sure they are fully submerged. Cover and refrigerate for 10 to 15 minutes.

3. 3

   Breading

   While fish marinates, in a separate shallow dish, mix cornmeal, all-purpose flour, paprika, cayenne pepper, remaining salt, and black pepper thoroughly to create the breading mixture.

4. 4

   Frying

   Heat the vegetable oil in a heavy skillet or cast-iron pan over medium heat. The oil should be about 2 inches deep and reach a temperature of 350°F (optional use a thermometer).

5. 5

   Breading

   Remove the catfish fillets from the marinade one at a time, allowing excess buttermilk to drip off, then dredge each fillet thoroughly in the cornmeal mixture, pressing lightly to coat well on all sides. Shake off excess.

6. 6

   Frying

   Carefully place the breaded catfish fillets in the hot oil without overcrowding the pan. Fry for about 4 to 5 minutes per side, or until the coating is golden brown and crispy and the fish flakes easily with a fork.

7. 7

   Serving

   Use tongs to transfer the fried catfish onto a plate lined with paper towels to drain any excess oil. Let rest for 2 minutes before serving.