Step 1: Soak the Fish
- In a bowl or shallow dish, combine buttermilk and hot sauce.
- Add catfish fillets and let soak for at least 30 minutes (or up to overnight for deeper flavor).
Step 2: Prepare the Coating
- In another dish, mix together cornmeal, flour, and all seasonings.
Step 3: Heat the Oil
- Heat about 2 inches of oil in a cast iron skillet or heavy-bottomed pan to 350°F (175°C).
Step 4: Dredge & Fry
- Remove fillets from the buttermilk, letting excess drip off.
- Dredge in the seasoned cornmeal mixture, pressing to coat well.
- Fry 1–2 fillets at a time for 4–5 minutes per side, or until golden brown and cooked through.
- Drain on a wire rack or paper towels.
Serve With:
- Coleslaw, hush puppies, mac & cheese, greens, or fries
- Don’t forget a side of sweet tea or cornbread for the full experience!
Pro Tips:
- Don’t overcrowd the pan — it drops the oil temperature.
- Want extra crispy? Double dredge: dip again in buttermilk and cornmeal.
- Use a thermometer to keep oil at the perfect fry temp.