Total Time
8 Hours 20 Mins
Yield
Makes 6 to 8 servings

For an extra-crispy crust, use stone-ground yellow cornmeal, if available. Serve with lemon slices and your favorite tartar sauce. The secret to this recipe is maintaining an oil temperature of 360° to ensure a crispy, golden crust.

How to Make It

Step 1

Whisk together buttermilk and hot sauce.

Step 2

Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.

Step 3

Combine cornmeal and next 6 ingredients in a shallow dish.

Step 4

Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.

Step 5

Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°.

Step 6

Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225° oven until ready to serve.

Step 7

*All-purpose flour or plain yellow cornmeal may be substituted.

Ratings & Reviews

steponme's Review

steponme
January 04, 2014
Delicious, added more hot sauce to butter milk and I also sprinkled fish with Cajun seasoning before dredging as another reviewer did.

taramssip's Review

taramssip
January 01, 2012
Absolutely delicious! Light and flaky with a delicious crust. I added some creole seasoning to the catfish right before dredging it in the flour. Yummy!

CJakaCricket1's Review

CJakaCricket1
December 25, 2010
This recipe was very good and I will make it again. Since it is only my husband and myself I cut the recipe in half. Next time I might add more red pepper since we tend to like our food a little spicy. I just wished there were Nutrition facts about this recipe.