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.

Recipe by Southern Living July 2010

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Read the full recipe after the video.

Recipe Summary

total:
8 hrs 20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together buttermilk and hot sauce.

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  • 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.

  • Combine cornmeal and next 6 ingredients in a shallow dish.

  • 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.

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

  • 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.

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