Deep Fried Catfish Filets

Ingredients

• 1.5 lbs catfish filets, boneless and skinless
• 1 cup cornmeal (yellow, stone-ground preferred)
• ½ cup all-purpose flour
• 1.5 tsp kosher salt
• ½ tsp cayenne pepper
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp paprika (sweet or smoked)
• 1 cup whole buttermilk
• 2 quarts vegetable oil or peanut oil for frying
• 2 whole fresh lemon wedges, for serving

Instructions

1. 1

   Pour 1 cup of whole buttermilk into a shallow bowl. Pat 1.5 lbs of boneless, skinless catfish filets completely dry with paper towels — this removes moisture so the coating adheres properly and fries crispy rather than steaming.

2. 2

   In another shallow bowl or pie plate, combine 1 cup of stone-ground yellow cornmeal, 0.5 cup of all-purpose flour, 1.5 tsp of kosher salt, 0.5 tsp of cayenne pepper, 0.5 tsp of ground black pepper, 0.5 tsp of garlic powder, and 0.5 tsp of paprika. Mix thoroughly with a fork or small whisk until the spices are evenly distributed.

3. 3

   Set up your breading station: buttermilk in one shallow dish, the cornmeal mixture in another, and a large plate or baking sheet next to your stove where you'll set coated filets as you work.

4. 4

   Pour 2 quarts of vegetable or peanut oil into a heavy-bottomed 5-quart Dutch oven or large deep skillet. Set the heat to medium-high and insert an instant-read thermometer so you can monitor the temperature. You're aiming for the oil to reach 350°F — this takes about 10-12 minutes. The oil should shimmer and ripple slightly but not yet smoke.

5. 5

   While the oil heats, dip one catfish filet into the buttermilk, coating both sides completely, then let excess drip back into the bowl. Immediately dredge it in the cornmeal mixture, pressing gently so the coating adheres to all surfaces. Place it on the prepared plate. Repeat with the remaining filets — do not crowd them on the plate or the coating will stick together.

6. 6

   Once the oil reaches 350°F on your thermometer, carefully slide 2 or 3 catfish filets into the oil — do not crowd the pot, as this drops the oil temperature and steams the fish instead of frying it. You should hear an immediate, vigorous sizzle. Avoid moving them for the first 2 minutes so a crust can form.

7. 7

   Fry for 5-6 minutes total, turning gently with a fish spatula halfway through. The filets are done when the coating is deep golden brown and crispy — the thickest part should flake easily when prodded with a fork. The internal temperature should register 145°F on an instant-read thermometer.

8. 8

   Use a fish spatula or slotted spoon to transfer the fried filets to a plate lined with paper towels. Let them drain for 1 minute — this stops the cooking and allows excess oil to be absorbed. Repeat steps 6-8 with the remaining filets, maintaining the oil at 350°F between batches.

9. 9

   Transfer the fried catfish filets to a serving platter or individual plates while still warm and crispy. Serve immediately with fresh lemon wedges — squeeze the juice over the fish just before eating to brighten the rich, savory crust.

Tools you’ll need

• 2 shallow bowls or pie plates
• paper towels
• fork or small whisk
• large plate or baking sheet
• 5-quart heavy-bottomed Dutch oven or large deep skillet
• instant-read thermometer
• fish spatula
• slotted spoon
• plate lined with paper towels

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