The best fried catfish starts like fried chicken, with a buttermilk marinade. Because the fillets are so thin, they don’t need to soak for long; after just about 15 minutes, they’re ready for their closeup (a cornmeal crust, which shallow fries to a lovely golden brown color). Serve your fillets with coleslaw, fries, and a pair of sauces—ketchup and a quick pickle-packed rémoulade. The combo is key; ketchup brings the sweetness while the rémoulade provides brightness.
What you’ll need
High Heat Thermometer
$12 At Amazon
Cast Iron Skillet
$30 At Amazon
Wire Cooling Rack
$18 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
2
1½
¼
3
2
4
¾
½
2
1
1
½
⅓
Special Equipment
Need to make a substitution?
Preparation
Step 1
Whisk 2 cups buttermilk, 1½ tsp. smoked paprika, ¼ tsp. cayenne pepper, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. garlic powder in a shallow bowl; season with freshly ground black pepper. Add four 4–6-oz. catfish fillets, patted dry, to marinade and turn to coat. Let sit at room temperature, turning occasionally, 10–15 minutes.
Step 2
Meanwhile, stir ¾ cup finely chopped pickles, ½ cup mayonnaise, 2 Tbsp. whole grain mustard, 1 Tbsp. finely chopped chives, 1 Tbsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 1 tsp. garlic powder in a small bowl to combine; season with black pepper. Set rémoulade aside.
Step 3
Whisk ½ cup medium-grind cornmeal, ⅓ cup all-purpose flour, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in another shallow bowl.
Step 4
Working with 1 fillet at a time, lift fish from marinade, letting excess drip back into bowl. Dredge in cornmeal mixture, pressing firmly to adhere. Transfer fish to a baking sheet.
Step 5
Pour 3–4 cups vegetable oil into a large cast-iron skillet to come ½" up sides; fit with thermometer. Heat over medium-high until thermometer registers 350°.
Step 6
Working in 2 batches and returning oil to 350° between batches, fry fish until golden brown, about 2 minutes per side. Transfer to a wire rack set inside a clean rimmed baking sheet and immediately season with salt.
Step 7
Serve fish with ketchup and reserved rémoulade.
Do Ahead: Rémoulade can be made 1 day ahead. Cover and chill.