Soul Food Fried Catfish (Printable)

Crispy seasoned catfish fillets served alongside a tangy remoulade for a flavorful Southern meal.

# What You’ll 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 pepper to taste

# Directions:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Submerge catfish fillets and marinate for at least 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°F, maintaining consistent temperature throughout cooking.
04 - Remove catfish from marinade, allowing excess liquid to drain off. 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 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. Serve remoulade sauce on the side for dipping.

# Expert Tips:

01 -
  • The catfish stays impossibly tender inside while the crust shatters between your teeth with each bite.
  • Homemade remoulade sauce transforms the whole dish from standard to something you'll crave weeks later.
  • It tastes like Sunday dinner without needing three hours or a list of ingredients that stretches across a page.
02 -
  • Oil temperature is the difference between crispy and greasy—a thermometer is cheap insurance, so use one instead of guessing.
  • The double-dip trick actually works if you want that extra crunch layer, but make sure your oil stays hot or you'll regret it.
03 -
  • A splatter screen keeps hot oil from decorating your stovetop while your fillets fry peacefully underneath.
  • If your fillets are thick, they'll cook faster if you pat them dry before marinating, which sounds wrong but actually prevents that rubbery exterior.
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