Soul Food Fried Catfish (Printable)

Crisp catfish fillets seasoned with Southern spices, served with a tangy homemade remoulade sauce.

# What You Need:

→ Catfish Coating

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

→ 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

# How-To:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Submerge catfish fillets and marinate for a minimum of 15 minutes.
02 - Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate shallow dish.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit.
04 - Remove catfish fillets from marinade, allowing excess liquid to drip away. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently to ensure even coating.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and 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 parsley in a mixing bowl. Season with salt and pepper to taste.
07 - Arrange fried catfish fillets on serving plates while hot. Accompany with remoulade sauce on the side.

# Expert Advice:

01 -
  • Classic Southern flavors with a crispy, golden fried catfish crust.
  • Homemade remoulade sauce adds a bright, creamy zing.
  • Quick enough for a weeknight meal with just 40 minutes total time.
  • Medium difficulty suits cooks ready to try a traditional frying technique.
  • Pescatarian-friendly and yields 4 hearty servings.
02 -
  • Maintain the oil temperature at 350°F to ensure a crispy crust without greasy fish.
  • Don’t overcrowd the pan when frying to keep the temperature steady and the coating crisp.
  • Use tongs to carefully flip the fillets for an even golden crust on both sides.
  • Let fried catfish drain on paper towels to remove excess oil for a lighter bite.
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