Soul Food Fried Catfish (Print Version)

Crispy, spiced catfish fillets served alongside a zesty remoulade sauce with Southern flair.

# Components:

→ Catfish Coating

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

→ 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 pepper to taste

# Directions:

01 - Whisk together buttermilk and 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 approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from marinade, allowing excess to drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently to ensure even coating.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and parsley in a mixing bowl. Season with salt and pepper to taste.
07 - Arrange fried catfish fillets on serving plates while hot. Accompany with remoulade sauce on the side.

# Expert Advice:

01 -
  • The double crunch from cornmeal and flour coating stays crispy even after it cools, which is rare and honestly unbeatable.
  • Homemade remoulade tastes nothing like store-bought—it's sharp, tangy, and complex enough to make people ask for your secret.
  • This comes together in under an hour but feels like you've been cooking all day.
02 -
  • Oil temperature is everything—too cool and you get soggy, oily fish; too hot and the outside burns before the inside cooks through.
  • The double-dip trick isn't gimmicky; it actually works because that second layer of coating fries up thinner and crispier than a single thick coat.
03 -
  • If you're nervous about the oil temperature, get a deep-fry or candy thermometer—it removes all guesswork and transforms your results immediately.
  • Make your remoulade ahead; it actually tastes better the next day after flavors have had time to marry together.
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