Name: Crispy Buttermilk-Fried Catfish
Total time: 25 minutes
Yield: 4 servings
Ingredients: 2 cups buttermilk; 1½ tsp. smoked paprika; ¼ tsp. cayenne pepper; 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided, plus more; 2 tsp. garlic powder, divided; Freshly ground pepper; 4 4–6-oz. catfish fillets, patted dry; ¾ cup finely chopped pickles; ½ cup mayonnaise; 2 Tbsp. whole grain mustard; 1 Tbsp. finely chopped chives; 1 Tbsp. fresh lemon juice; ½ cup medium-grind cornmeal; ⅓ cup all-purpose flour; Vegetable oil (for frying; 3–4 cups); Ketchup (for serving); A deep-fry thermometer

Fried catfish on a piece of parchment paper in a container

Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Emma Ringness

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 notes