Soul Food Fried Catfish (Printable)

Golden fried catfish seasoned with Southern spices and accompanied by a zesty remoulade sauce.

# Ingredient List:

→ 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 - In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets and marinate for at least 15 minutes.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from the 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, or 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 black pepper to taste.
07 - Serve fried catfish fillets hot with remoulade sauce on the side.

# Expert Tips:

01 -
  • The exterior shatters between your teeth while the inside stays impossibly tender and flaky.
  • That tangy remoulade cuts through the richness in a way that makes you reach for another fillet before you've finished the first.
  • It's the kind of meal that tastes fancy enough for guests but honest enough to make on a random Tuesday.
02 -
  • The oil temperature is non-negotiable—I learned this the hard way when I rushed and ended up with pale, greasy fillets that tasted defeated instead of triumphant.
  • Double-dipping the fillets in buttermilk and breading creates a thicker, crunchier crust that's absolutely worth the extra 30 seconds of effort.
03 -
  • If your catfish fillets are thick, let them come to room temperature before marinating so they cook through evenly without the outside burning.
  • The remoulade actually tastes better the next day after flavors have gotten acquainted, so make it ahead if you're cooking for guests and you want one less thing to worry about.
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