Soul Food Fried Catfish (Print version)

Golden fried catfish fillets paired with a zesty remoulade sauce seasoned with Southern spices.

# What You 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 chopped fresh parsley
22 - Salt and 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.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
03 - Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from the marinade, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
05 - Fry fillets in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
06 - Mix mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, garlic, smoked paprika, and parsley in a bowl. Season with salt and pepper to taste.
07 - Serve fried catfish fillets hot with remoulade sauce on the side.

# Expert Advice:

01 -
  • The contrast between the shattering crust and buttery, flaky fish inside is honestly addictive in a way that surprises people every single time.
  • That remoulade sauce tastes like something from a fancy restaurant, but it comes together in the time it takes to heat the oil.
  • This recipe feels fancy enough to serve guests but simple enough that you can make it on a random Tuesday and feel like you nailed something.
02 -
  • The oil temperature is more important than you think—too cool and you get soggy, greasy fish; too hot and the outside burns while the inside stays raw, which I learned the hard way on my second attempt.
  • Double-dipping (returning the fillet to buttermilk, then back through the cornmeal) creates a second crust layer that fries up even crunchier and changes the whole eating experience.
  • Don't let your fish fillets sit too long after marinating or they'll fall apart; about twenty minutes total from fridge to hot oil is the perfect window.
03 -
  • If you're nervous about temperature control, invest in a reliable candy or deep-fry thermometer—it removes the guesswork and makes you confident every single time.
  • Shallower oil means less waste and easier cleanup, but make sure your fillets can still be mostly submerged so they fry evenly; about an inch deep is the practical sweet spot.
  • Mix your remoulade while your fish is frying so everything comes to the table hot and fresh, and the sauce hasn't had time to separate or lose its personality.
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