THE MARINADE
Just like with fried chicken, you're going to want to marinate the catfish in buttermilk before dredging and frying. It'll permeate the fish with flavor and make sure it stays nice and juicy after it's fried.
If you don't have buttermilk, you can make your own with milk + lemon juice!
THE DREDGE
As for the dredge, there's a lot of debate about whether you should use flour or cornmeal. We think you should use both! You should also add some garlic powder, paprika, and salt for optimal flavor.
FRYING
You can definitely pan-fry catfish, but for the crispiest (most delicious) results, it's best to deep-fry. Neutral oil, such as vegetable, canola, or peanut, work best. Olive oil has too low of a smoking point and would burn.
Made this? Let us know how it went in the comment section below!
- In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- In a large shallow bowl, whisk to combine cornmeal, flour, salt, pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Dredge in cornmeal mixture and place on a baking sheet or large plate. Repeat until all catfish is dredged.
- Fill a large pot or Dutch oven halfway with vegetable oil. Heat over medium until oil reaches 350°, then fry catfish in batches until golden brown, about 5 to 6 minutes per batch. Remove to a paper towel–lined plate and season with salt immediately. Serve with hot sauce and lemon slices.
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