Soul Food Fried Catfish (Print Version)

Crispy catfish fillets coated in Southern spices, served with a flavorful 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

# Directions:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Submerge catfish fillets and allow to marinate for at least 15 minutes.
02 - Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate shallow dish.
03 - Pour approximately 1 inch of vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C).
04 - Remove marinated catfish fillets from buttermilk, allowing excess liquid to drip away. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently to ensure even coating.
05 - Working in batches to avoid crowding, carefully place coated fillets into the hot oil. Fry 3 to 4 minutes per side until golden brown and fully cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 - Blend mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and parsley in a bowl. Adjust seasoning with salt and black pepper.
07 - Arrange hot fried catfish fillets on serving plates and offer remoulade sauce alongside.

# Expert Suggestions:

01 -
  • The catfish stays impossibly tender inside while the coating shatters between your teeth like edible amber.
  • That remoulade sauce—tangy, spicy, and slightly funky from the horseradish—tastes like someone's been keeping it in their back pocket for years.
02 -
  • The oil temperature matters more than you think—too cool and you'll end up with soggy, greasy fish; too hot and the outside will burn before the inside cooks.
  • Don't skip the paper towels after frying; they catch the excess oil and keep your finished fish crispy instead of heavy.
03 -
  • Use a thermometer to check your oil temperature precisely—guessing leads to inconsistent results, and this dish deserves better than that.
  • The remoulade tastes better the next day after the flavors have had time to get to know each other, so make it ahead if you can.
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