Country Fried Catfish

Ingredients

• 4 fillets (6 oz each) catfish fillets, skin removed
• 1 cup whole buttermilk
• 1 cup cornmeal (yellow, stone-ground preferred)
• ½ cup all-purpose flour
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2 cups vegetable oil for frying

Instructions

1. 1

   Pour 1 cup of whole buttermilk into a shallow bowl. Pat the 4 catfish fillets completely dry with paper towels — removing surface moisture ensures a crispy crust instead of a pale, soggy one. Lay the fillets in the buttermilk and coat both sides evenly. Set aside to soak while you prepare the coating.

2. 2

   In a second shallow bowl or plate, combine 1 cup of stone-ground cornmeal, 0.5 cup of all-purpose flour, 1.5 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of paprika. Stir with a fork until the spices are evenly distributed — this is your seasoning blend.

3. 3

   Pour 2 cups of vegetable oil into a 12-inch cast iron skillet and set it over medium-high heat. Let it preheat for about 3-4 minutes until the oil shimmers and reaches 350°F on an instant-read thermometer. You'll know it's ready when a small pinch of cornmeal mixture sizzles and browns immediately when dropped in.

4. 4

   Working with one catfish fillet at a time, lift it from the buttermilk and let excess drip back into the bowl — you want a light, even coat, not heavy drops. Lay the fillet onto the cornmeal mixture and press gently to coat both sides thoroughly. Make sure every edge is covered, as exposed flesh will fry unevenly. Set the coated fillet on a clean plate and repeat with the remaining three fillets.

5. 5

   Carefully lay all four coated catfish fillets into the hot oil — they should sizzle immediately and vigorously. Do not move them for the first 3-4 minutes; this is when the golden crust forms. Listen for the sizzle to ease slightly and watch the edges closely — they should turn from golden to deep amber, not black.

6. 6

   Using a fish spatula or slotted metal spatula, gently flip each fillet. Fry for another 2-3 minutes until the second side is equally golden-brown and the flesh inside is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F on an instant-read thermometer.

7. 7

   Using the fish spatula, transfer each fillet to a paper towel-lined plate to drain excess oil. Season immediately with a light pinch of fleur de sel if desired — the salt will stick better to the warm, damp surface than to cooked fish. Serve hot with tartar sauce, coleslaw, and lemon wedges.

Tools you’ll need

• shallow bowls (2)
• paper towels
• fork
• 12-inch cast iron skillet
• instant-read thermometer
• fish spatula
• plate (clean)

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