Soul Food Fried Catfish (Printable Version)

Crispy golden catfish fillets with Southern spices and a tangy remoulade sauce for vibrant, bold flavors.

# What You'll Need:

→ For the Catfish

01 - 4 catfish fillets, 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

# Directions:

01 - In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets and marinate for at least 15 minutes to tenderize and infuse with flavor.
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, ensuring consistent temperature for even frying.
04 - Remove catfish fillets from the marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure even coating on all sides.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan. Transfer cooked fillets to a paper towel-lined plate to drain 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 pepper to taste and stir until well blended.
07 - Arrange fried catfish fillets on serving plates while hot and serve remoulade sauce on the side for dipping.

# Expert Tips:

01 -
  • The catfish stays impossibly tender inside while the cornmeal crust shatters between your teeth like edible gold.
  • That remoulade sauce is tangy and complex enough to make you wonder why you haven't been making it at home forever.
  • It tastes like a proper soul food restaurant but comes together in under an hour in your own kitchen.
02 -
  • If your oil temperature drops below 325°F, your catfish absorbs oil instead of frying, and you'll end up with greasy fillets that taste heavy—keep that thermometer honest.
  • The double-dip method mentioned in the notes actually works and creates a crust so crispy it's almost addictive, but it requires more oil and more time in the pan.
  • Buttermilk is non-negotiable because regular milk won't tenderize the fish the way the acid and cultures in buttermilk do.
03 -
  • If you're worried about the oil temperature dropping when you add the fish, use a deeper pan so you have more oil mass to maintain heat, and fry in smaller batches.
  • The secret to a super crispy crust is double-dipping the fillets in buttermilk and cornmeal mixture before frying, which creates layers of texture that stay crispy even as the fish cools.
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