Cajun
Fried Catfish
Buttermilk-soaked catfish in a peppery Cajun cornmeal crust, fried deeply crisp while the flesh stays moist and delicately flaky.
4 servings · 25 minutes prep · 16 minutes cook
Ingredients
Catfish and buttermilk soak
- 4 fillets, about 6 oz each (24 oz total), skinless
- 1 cup, cultured whole buttermilk
- 1 tbsp, Louisiana-style
- 1 tsp, Diamond Crystal; for the soak
Cajun cornmeal coating
- 1 cup, fine- or medium-grind yellow cornmeal
- 1/2 cup
- 2 tsp, Diamond Crystal; for the coating
- 2 tsp
- 1 tsp
- 1 tsp
- 3/4 tsp, freshly ground
- 1/2 tsp
- 1/2 tsp
- 1/4 tsp
For frying and serving
- 2 quarts, or enough for a depth of 2 inches, peanut oil or neutral vegetable oil
- 1 medium lemon, cut into 4 wedges
- 2 tbsp, finely chopped, flat-leaf parsley, finely chopped
Directions
1. Season and soak the catfish
- Inspect the catfish fillets and remove any remaining pin bones. If one end is much thinner than the other, tuck the narrow tip underneath so the fish cooks more evenly.
- Using the {{tool:whisk}}, combine the buttermilk, hot sauce, and 1 tsp kosher salt in a shallow nonreactive {{tool:baking-dish}}. Add the catfish and turn each fillet to coat completely. Cover and refrigerate for at least 30 minutes and no longer than 1 hour; a longer soak can soften the surface and weaken the crust.
2. Prepare the coating and frying station
- In a separate wide, shallow {{tool:baking-dish}}, use the {{tool:whisk}} to combine the fine cornmeal, all purpose flour, remaining 2 tsp kosher salt, sweet paprika, garlic powder, onion powder, black pepper, ground white pepper, dried thyme, and cayenne pepper. Break up every lump so the seasoning is evenly distributed.
- Set out two {{tool:sheet-pan-wire-rack}} setups. Use one for the raw coated fillets and reserve the second, clean setup exclusively for cooked fish. Pour the frying oil into a heavy 5- to 6-quart {{tool:dutch-oven}}; it should be about 2 inches deep and must not fill the pot more than halfway. Attach a {{tool:deep-fry-thermometer}} and heat the oil over medium-high heat to 350°F.
3. Coat the fish
- Working with one fillet at a time, lift the catfish from the buttermilk and let the excess drip away for about 10 seconds. Lay it in the cornmeal mixture, press the coating firmly onto both sides and edges, then shake off loose meal and transfer it to the rack designated for raw coated fish.
- Let the coated fillets rest for 8–10 minutes while the oil finishes heating. The surface should change from powdery to slightly damp-looking, which helps the crust adhere during frying.
4. Fry in controlled batches
- Using the {{tool:tongs}}, carefully lower two fillets into the oil at 350°F, placing them away from you. Do not crowd the pot. Adjust the heat as the oil temperature falls to keep it between 325 and 350°F.
- Fry for 3–5 minutes total, turning once with the tongs after the underside is firm and golden, until the coating is deep golden brown and audibly crisp. Exact timing depends on the thickness of the fillets.
- Check the thickest part of each fillet with an {{tool:instant-read-thermometer}}. Remove the fish when it reaches 145°F; the flesh should be opaque and separate into moist, distinct flakes under gentle pressure. If it is still translucent or resists flaking, fry for another 30 seconds and check again.
- Transfer the cooked fillets to the separate clean wire rack reserved exclusively for cooked fish and immediately scatter them with half the parsley. Do not return cooked fish to the rack that held raw fillets, and do not drain it on paper towels, which trap steam and soften the underside.
- Use a {{tool:skimmer}} to remove loose cornmeal crumbs from the oil. Let the oil recover fully to 350°F before adding the second batch; frying before recovery produces a greasy, pale crust. Repeat with the remaining fillets, transfer them to the clean cooked-fish rack, then scatter over the remaining parsley.
5. Serve
- Serve the catfish immediately with the lemon wedges for squeezing over the crisp fillets.
