Soul Food Fried Catfish (Printable Version)

Crispy catfish fillets with Southern spices paired with a zesty remoulade sauce.

# What You'll 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 pepper to taste

# How To Make It:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Submerge catfish fillets in the marinade and allow to rest for a minimum of 15 minutes.
02 - Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate shallow dish.
03 - Pour approximately 1 inch of vegetable oil into a deep skillet or Dutch oven and heat to 350°F.
04 - Remove catfish fillets from the marinade, allowing excess liquid to drain. Dredge each fillet in the cornmeal mixture, applying gentle pressure to ensure an even coating.
05 - Working in batches to avoid crowding, fry the fillets for 3 to 4 minutes per side until golden brown and fully cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and fresh parsley in a mixing bowl. Season with salt and pepper to taste.
07 - Arrange hot fried catfish fillets on serving plates and present remoulade sauce on the side.

# Expert Advice:

01 -
  • The catfish gets impossibly crispy on the outside while staying delicate inside, and that contrast is honestly addictive.
  • Homemade remoulade sauce tastes nothing like store-bought versions, with a tangy kick that makes you want to dunk everything in sight.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
02 -
  • The oil temperature is absolutely critical; too cool and your fish gets soggy and greasy, too hot and the outside burns before the inside cooks through.
  • Don't skip the draining step on paper towels—it's the difference between crispy and greasy, and those few minutes make all the difference.
  • Fresh lemon juice in the remoulade is non-negotiable; bottled juice tastes flat and sour instead of bright and alive.
03 -
  • Double-dip your fillets for extra crunch: take them back through the buttermilk and coat them again in the cornmeal mixture right before frying, creating multiple layers of texture.
  • Keep your oil at a steady temperature by letting it recover between batches; adding cold fish will drop the temperature, so wait 30 seconds between additions.
  • Make your remoulade sauce a few hours ahead if you can—the flavors blend and mellow together, becoming more sophisticated by serving time.
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