New Orleans Fried Catfish Recipe

Servings: 6

Prep Time: 12

Cook Time: 18

Total Time: 30

This Louisiana-style fried catfish recipe yields a flaky on the inside fish lightly coated with a golden, seasoned crispy layer. It's one of the best pieces of fish you'll ever taste.

5 from 23 votes

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Ingredients

Oil for frying, about 1 quart
1 cup finely ground cornmeal
1 cup all-purpose flour
1 teaspoon creole seasoning
¼ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon black pepper
6 fillets catfish, rinsed and patted dry
¾ cup buttermilk*

Instructions

Place a cooling rack on a large sheet pan or line with paper towels and set it aside.
Heat the oil in a large frying pan with tall sides, or a cast-iron skillet, over medium heat until the temperature reaches 350F, making sure to adjust the heat.
In a shallow pie or baking dish, combine the cornmeal and flour with the Creole seasoning, salt, smoked paprika, and black pepper.
Place buttermilk in a separate shallow dish.
Dip each seasoned fish fillet in the buttermilk, flipping it once to coat both sides. Allow the excess buttermilk to drip off and transfer the fish to the cornmeal mixture, making sure to coat both sides.
Transfer the breaded fillets to a large sheet pan while you repeat the process with the remaining fillets.
Gently add the fillets to the hot oil, about 2 at a time, and fry until golden brown, for 6 minutes if the oil is deep enough or about 3 minutes per side.
Remove the fried fillets to the cooling rack or paper towel-lined baking sheet while you fry the remaining fillets.

Notes

You can make buttermilk by mixing ¾ cup regular milk + 2 teaspoons white vinegar. Wait 10 minutes, it will thicken.

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