Step by step

Method

4 steps

1. 1

   Pat 4 catfish fillets (about 1½–2 pounds) very dry. Season both sides with salt, pepper, and ½ teaspoon Cajun seasoning or paprika. Set up a dredge: bowl of buttermilk (about 1 cup) with a dash of hot sauce; second bowl of 1 cup cornmeal mixed with ½ cup flour, 1 teaspoon salt, 1 teaspoon paprika or Cajun seasoning, and ½ teaspoon black pepper.

2. 2

   Dip each fillet in buttermilk, let excess drip, then press into the cornmeal mix so both sides are well coated. Set on a rack or plate 5–10 minutes so the crust sticks. Heat ½–¾ inch neutral oil in a heavy skillet to about 350°F (a pinch of coating sizzles immediately).

3. 3

   Fry 2 fillets at a time without crowding, 3–4 minutes per side, until deep golden and the fish flakes easily (about 145°F inside). Don't poke them early — let the crust set. Drain on a rack or paper towels. Keep finished fillets in a 200°F oven while you fry the rest.

4. 4

   Serve hot with lemon, tartar or remoulade, hot sauce, and slaw or fries. You want crispy cornmeal-crusted fried catfish with moist flake inside — not greasy soggy coating or dry overcooked fish.