Soul Food Fried Catfish (Print Version)

Golden catfish fillets seasoned with spices and paired with a zesty homemade remoulade sauce.

# What You'll Need:

→ Catfish Preparation

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

# How to Make It:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Add catfish fillets and marinate for at least 15 minutes to tenderize and season.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Set aside.
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 liquid to drip off. Coat each fillet evenly in the cornmeal mixture, pressing gently to adhere.
05 - Working in batches, fry fillets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a 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 fresh parsley in a mixing bowl. Season with salt and pepper to taste.
07 - Arrange fried catfish fillets on serving plates while hot. Provide remoulade sauce on the side for dipping.

# Additional Tips::

01 -
  • The contrast between crispy, crunchy outside and tender, flaky fish inside feels like a small celebration on your plate.
  • Homemade remoulade sauce tastes nothing like store-bought bottled stuff—it's tangy, slightly spicy, and becomes the reason people ask for seconds.
  • This isn't a fussy dish, which means you can make it on a weeknight without stress or fancy equipment.
02 -
  • Temperature control is everything—too cool and your fish absorbs oil instead of crisping, too hot and you'll burn the outside while the inside stays raw, so invest in a reliable thermometer and trust it.
  • The double-dip method mentioned in the original notes actually works magic; if you dip each fillet back in buttermilk after the first dredge and coat again with the spiced cornmeal, you get almost shatteringly crispy fillets that feel luxurious.
03 -
  • The key to perfect fried catfish is respecting the oil temperature and not moving the fillets around once they hit the pan—let them develop that golden crust undisturbed for the first minute or two, which is harder than it sounds but worth the discipline.
  • Smoked paprika in the remoulade is the secret ingredient that makes people ask what you did differently—it adds depth without making the sauce taste smoky, just mysteriously more interesting.
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