Entree: United States – Deep South – Catfish Fry (Seasoned cornmeal-coated catfish fillets pan-fried until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

- 4 catfish fillets, approx. 6 oz (170 g) each, skinless and pin-boned
- 1 cup (240 ml) buttermilk
- 1 tsp (5 ml) hot sauce (optional)
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 g) kosher salt, divided
- 1 tsp (2 g) black pepper, divided
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed for shallow frying
- 1 tbsp (15 g) unsalted butter (optional, for finishing)
- Lemon wedges, for serving
- Chopped parsley, for garnish

Instructions

1. Pat catfish fillets dry with paper towels. Season lightly with 1/4 tsp (1.5 g) salt and 1/4 tsp (0.5 g) black pepper on both sides.
2. In a shallow dish, combine buttermilk and hot sauce. Submerge fillets and refrigerate 20–30 minutes to tenderize and flavor.
3. In a wide plate or shallow bowl, whisk together cornmeal, flour, remaining 3/4 tsp (4.5 g) salt, remaining 3/4 tsp (1.5 g) black pepper, smoked paprika, cayenne, garlic powder, and onion powder.
4. Remove fillets from buttermilk, letting excess drip off, and dredge thoroughly in the cornmeal mixture, pressing to adhere a good coating.
5. Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Add fillets, presentation side down, in a single layer without crowding.
6. Fry 3–4 minutes per side (depending on thickness) until golden brown and crust is crisp; reduce heat to medium if browning too quickly. Internal temperature should reach 145°F (63°C) and flesh should flake easily.
7. If using, add butter to the pan for the last 30 seconds and spoon melted butter over fillets to finish.
8. Transfer to a wire rack or paper towel-lined plate. Serve immediately with lemon wedges and chopped parsley, alongside hot sauce or coleslaw if desired.