Soul Food Fried Catfish (Printable view)

Golden fried catfish fillets seasoned with Southern spices, served alongside zesty 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 Make:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Add catfish fillets and marinate for at least 15 minutes.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, 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 marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly on all sides.
05 - Working in batches, fry fillets 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 fresh parsley in a mixing bowl. Season with salt and black pepper to taste.
07 - Arrange fried catfish fillets on serving plates while hot. Serve remoulade sauce on the side.

# Expert Advice:

01 -
  • Crispy fried catfish with a perfectly seasoned cornmeal crust.
  • Zesty homemade remoulade sauce adds a creamy, tangy complement.
  • Quick and easy to prepare with minimal ingredients.
  • Ideal for pescatarians craving authentic Southern comfort food.
  • Versatile and pairs wonderfully with classic sides like coleslaw or grits.
02 -
  • Use fresh catfish fillets for the best flavor and texture.
  • Maintain oil temperature at 350°F (175°C) for an even and crispy crust.
  • Let excess marinade drip off to prevent soggy coating.
  • Fry in small batches to avoid overcrowding the pan and lowering oil temperature.
  • Adjust cayenne pepper to control the heat level to your taste.
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