Soul Food Fried Catfish (Printable Version)

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

# 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 fresh chopped parsley
22 - Salt and pepper to taste

# How To Make:

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 approximately 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 Suggestions:

01 -
  • The crispy cornmeal crust gives way to tender, flaky fish that tastes like coming home.
  • That remoulade sauce hits differently when you make it yourself—tangy, bold, and nothing like the bottled versions.
  • It comes together faster than you'd expect, making weeknight dinners feel special without the fuss.
02 -
  • If your oil temperature drops when you add the fish, the coating absorbs oil instead of crisping—so let it recover for a moment between batches.
  • Double-dipping (returning fillets to buttermilk and then the cornmeal mixture) creates an extra-crunchy shell that's absolutely worth the small effort.
03 -
  • Let your oil come fully back to temperature between batches—this tiny pause is what separates good frying from great frying.
  • If you make the remoulade ahead of time, let it sit in the fridge for a few hours; the flavors deepen and marry together in a way that tastes more intentional.
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