🍳 Southern Fried Catfish Fillets

Ingredients

• 4 catfish fillets (about 6–8 oz each)

• 1 cup buttermilk

• 1 tsp hot sauce (optional, for extra kick)

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional)

• 1 tsp salt

• ½ tsp black pepper

• Vegetable oil or peanut oil, for frying

• Lemon wedges and tartar sauce, for serving

Instructions

1. Marinate the catfish
   Rinse the fillets and pat them dry. Place in a shallow dish and pour over the buttermilk (add hot sauce if you like a little spice). Let soak for at least 30 minutes — this tenderizes the fish and helps the coating stick.

2. Prepare the coating
   In a shallow bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Mix well.

3. Heat the oil
   Pour enough vegetable oil into a large cast-iron skillet or deep frying pan to cover the bottom by about ½ inch. Heat to 350°F (175°C) — the oil should sizzle when a bit of cornmeal mixture hits it.

4. Coat the fillets
   Remove the catfish from the buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly so the coating adheres. Place on a wire rack for a few minutes before frying (this helps the crust stick better).

5. Fry until golden
   Carefully lay the fillets in the hot oil. Fry for 3–4 minutes per side, until golden brown and crisp. Don’t crowd the pan — cook in batches if needed.

6. Drain and serve
   Remove the fillets and place them on a wire rack or paper towels to drain. Serve immediately with lemon wedges, tartar sauce, or hot sauce on the side.