Soul Food Fried Catfish (Print Version)

Golden fried catfish fillets seasoned with spices, served with a zesty remoulade sauce.

# What You'll Need:

→ For the Catfish

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

→ For the 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 black pepper to taste

# How to Make It:

01 - Whisk together 1 cup buttermilk and 1 teaspoon hot sauce in a shallow dish. Add catfish fillets and marinate for at least 15 minutes.
02 - Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in another shallow dish.
03 - Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
06 - Mix mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and parsley in a bowl. Season with salt and pepper to taste.
07 - Serve fried catfish fillets hot with remoulade sauce on the side.

# Expert Tips:

01 -
  • The cornmeal coating gets crackling crispy while staying impossibly tender inside, a texture contrast that feels almost like magic on your plate.
  • Homemade remoulade beats anything store-bought by miles—it's tangy, spicy, and bright in a way that makes people ask for the recipe before they even finish eating.
02 -
  • Oil temperature is non-negotiable—too cool and your fish absorbs grease instead of crisping, too hot and the outside burns before the inside cooks through.
  • Double-dipping the fillets in buttermilk and then cornmeal before frying creates an extra-crunchy shell that makes people reach for seconds without thinking.
03 -
  • Pat your catfish fillets completely dry before the buttermilk bath—any excess moisture on the surface will cause the coating to slide around in the hot oil.
  • Save a spoonful of the buttermilk marinade to thin your remoulade if it feels too thick, creating a creamy drizzle consistency instead of a chunky dip.
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