Ingredients:

  • 1 ½ lbs (680g) Catfish fillets, skin removed and patted very dry
  • 1 cup (240ml) Buttermilk (full-fat preferred)
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Crystal)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 ½ cups (180g) All-Purpose Flour
  • ½ cup (60g) Yellow Cornmeal (fine grind)
  • 2 Tbsp Cornstarch
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt (for dredge)
  • ½ tsp Cayenne Pepper (optional)
  • 4–6 cups Neutral Frying Oil (Peanut, Canola, or Vegetable)

Instructions:

  1. Thoroughly pat the catfish fillets dry using paper towels. This is crucial for crispness.
  2. In a bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and pepper. Submerge the fillets completely. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  3. In a separate wide, shallow dish, thoroughly whisk together the flour, cornmeal, cornstarch, and all the dry spices for the dredge.
  4. Pour oil into your Dutch oven until it reaches about 1 ½ inches deep. Heat the oil slowly over medium-high heat until it registers 350°F (175°C) on your thermometer.
  5. Remove the fish from the buttermilk, letting the excess drip off. Dredge heavily in the dry mix, pressing the coating onto the fish firmly. For an extra crisp crust, dip quickly back into the buttermilk, then immediately back into the dry dredge, pressing firmly again.
  6. Gently lower 2–3 fillets (do not overcrowd) into the hot oil using tongs.
  7. Monitor the oil temperature closely. Adjust the heat to maintain 325°F–335°F (160°C–168°C) during cooking.
  8. Fry for 4–6 minutes per side, flipping gently once, until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
  9. Remove the fish immediately and place it on a wire cooling rack set over a baking sheet. Season lightly with fine salt immediately after draining. Keep warm while cooking remaining batches.