Ingredients:

  • 4 Catfish Fillets, skinned (about 6–7 oz each)
  • 1 cup Buttermilk, full-fat
  • 1 tbsp Hot Sauce (e.g., Texas Pete or Tabasco)
  • 1 tsp Kosher Salt (for soak)
  • 64 fl oz Peanut, Canola, or Vegetable Oil (for frying)
  • 1 cup Fine Yellow Cornmeal
  • 1/2 cup All-Purpose (Plain) Flour
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Dried Thyme
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Kosher Salt (for dredge)

Instructions:

  1. Rinse the catfish fillets under cold water and pat them thoroughly dry using paper towels. Cut any very large fillets in half crosswise for even cooking.
  2. In a non-reactive dish, combine the buttermilk, hot sauce, and 1 teaspoon of salt. Stir well to create the soak mixture.
  3. Submerge the catfish fillets completely in the buttermilk mixture. Cover the dish and refrigerate for a minimum of 30 minutes, or up to 2 hours.
  4. In a shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, dried thyme, black pepper, and 1 tablespoon of salt. Mix thoroughly until the colour is uniform.
  5. Pour the frying oil into a Dutch oven or heavy pot to a depth of about 2 inches (5 cm). Clip a deep-fry thermometer to the side. Heat the oil slowly over medium-high heat until it reaches 350–375°F (175–190°C).
  6. Working one fillet at a time, lift the catfish out of the buttermilk, letting any excess drip off (do not shake it dry). Place the fillet in the cornmeal mixture and press firmly on both sides to ensure a thick, even coating.
  7. Transfer the coated fillets to a wire cooling rack for about 5 minutes. This resting period allows the wet dredge to hydrate slightly, ensuring it won't fall off during frying.
  8. Carefully lower 2 or 3 fillets into the hot oil using tongs. Do not overcrowd the pot, as this will drop the oil temperature.
  9. Fry for 5 to 7 minutes, turning once halfway through, until the crust is a deep golden brown and the fish is flaky inside.
  10. Lift the cooked catfish out of the oil and place immediately onto the clean wire cooling rack (do not use paper towels) to drain.
  11. Allow the oil temperature to recover to 350°F (175°C) before dropping in the next batch. Serve immediately, piping hot.