1. Prepare the catfish
Pat the catfish fillets dry with paper towels. If the fillets are very large, cut them into smaller pieces.
2. Make the coating
In a large bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Mix well so the seasonings are evenly distributed.
3. Prepare the wet mixture
In another bowl, whisk together the buttermilk, egg, and hot sauce until smooth.
4. Dip the fish
Dip each catfish fillet into the buttermilk mixture, making sure it’s completely coated.
Let the excess drip off.
5. Coat with cornmeal
Place the wet fillet into the seasoned cornmeal mixture. Press the coating gently onto the fish so it sticks well.
Repeat with all the fillets.
6. Heat the oil
Pour about 1½–2 inches of oil into a heavy-bottomed skillet or Dutch oven.
Heat the oil to 350°F (175°C).
7. Fry the catfish
Carefully place the coated fillets into the hot oil, working in batches so you don’t overcrowd the pan.
Fry for approximately 3–5 minutes per side, depending on thickness, until the coating is deep golden brown and the fish is cooked through.
8. Drain
Remove the fried catfish with tongs or a slotted spatula and place it on a wire rack or paper towels to drain excess oil.
9. Serve
Serve immediately with lemon wedges, fries, coleslaw, tartar sauce, or your favorite dipping sauce. 🍋🐟
🔥 Crispy Catfish Tip
For an extra-crunchy coating, let the breaded fillets rest for 10–15 minutes before frying. Make sure the oil returns to about 350°F (175°C) between batches.
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