Crispy Southern Fried Catfish

Pat the catfish fillets dry with a paper towel and cut them into your preferred size pieces. Pour 1 cup of buttermilk into a shallow bowl, mix in 2 tablespoons of your favorite hot sauce, and add the catfish. Make sure the fillets are evenly coated in the marinade. Cover and refrigerate the catfish, letting it marinate for 30-40 minutes. The buttermilk and hot sauce marinade not only adds a tangy kick but also tenderizes the fish. Buttermilk works wonders by breaking down proteins to soften the fish, neutralizing any strong odors, enhancing flavor with its tanginess, locking in moisture for juiciness, and contributing to a perfectly golden, crispy crust when fried.

While the catfish is marinating, prepare the cornmeal coating. In a medium shallow bowl, combine 1 1/2 cups of cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1 teaspoon of salt. Stir until well combined.

Heat cooking oil to a temperature of 350-360°F. Once the catfish has finished marinating, gently press each piece into the dry cornmeal mixture, ensuring all sides are evenly coated. After coating, place the pieces on a plate or baking sheet and let them rest for 10-15 minutes before frying them. Letting catfish rest after breading is a small step with big impact. It helps the breading stick better, preventing the coating from falling off during frying. A brief rest allows moisture from the fish to lightly hydrate the cornmeal and flour, creating a crispier texture. Letting the fish sit at room temperature also ensures even cooking, especially because it was previously chilled. Plus, a well-adhered coating reduces splatter by minimizing loose flour in the hot oil.

Carefully lower the breaded catfish into the hot oil. Fry for 3-5 minutes on each side until it reaches an internal temperature of 145°F and turns golden brown.

Allow the fish to drain on a rack out of oil to avoid sogginess.

Serve with lemon wedges and enjoy!