Cornmeal Crusted Catfish
Cornmeal Crusted Catfish
Ingredients
For the Catfish
- 1 1/2 pounds catfish fillets, cut into 2-inch pieces
- 1 teaspoon salt, plus more for finishing
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon Old Bay seasoning
- 1 1/2 cups buttermilk
For the Coating and Frying
- 2 cups cornmeal
- 1 tablespoon Old Bay seasoning
- 3 cups cooking oil, such as vegetable or canola oil
For Serving (Optional)
- as needed hot sauce, such as Tapatio, Louisiana Hot Sauce, Cholula, or Crystal
Instructions
- 1
Rinse the catfish pieces and thoroughly pat them dry with paper towels. Ensure no moisture remains on the fish, as this will prevent the coating from adhering properly.
⏱️ 5 min
- 2
In a large bowl, season the dried catfish pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon Old Bay seasoning. Toss gently to ensure all pieces are evenly coated.
⏱️ 5 min
- 3
Pour the 1 1/2 cups of buttermilk over the seasoned catfish. Stir to ensure all fish pieces are submerged or well-coated in the buttermilk.
⏱️ 2 min
- 4
Let the catfish marinate in the buttermilk mixture for 15 minutes at room temperature. This allows the buttermilk to tenderize the fish and act as a binder for the coating.
⏱️ 15 min
- 5
While the fish is marinating, prepare the cornmeal coating. In a separate shallow dish or bowl, combine the 2 cups of cornmeal with 1 tablespoon of Old Bay seasoning. Mix well to ensure the seasoning is evenly distributed throughout the cornmeal.
⏱️ 3 min
- 6
Remove a piece of catfish from the buttermilk, allowing any excess buttermilk to drip off. Place the fish into the seasoned cornmeal mixture and press firmly on all sides to ensure a thick, even coating. Repeat with the remaining catfish pieces.
⏱️ 5 min
- 7
Once all the catfish pieces are coated, let them rest on a wire rack for 5 minutes. This rest time helps the coating hydrate and adhere better, preventing it from falling off during frying.
⏱️ 5 min
- 8
Heat the cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature. If the oil is too cool, the fish will be greasy; if too hot, it will burn on the outside and be raw inside.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the coated catfish pieces into the hot oil, laying them away from you to prevent splatters. Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature and ensure even cooking.
⏱️ 1 min•🌡️ 350
- 10
Fry the catfish undisturbed for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 8 min•🌡️ 350
- 11
Using tongs or a slotted spoon, remove the cooked catfish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little more salt while still hot for a final layer of seasoning.
⏱️ 1 min
- 12
Serve the crispy, golden cornmeal-crusted catfish immediately. Optionally, serve with your favorite hot sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cornmeal Crusted Catfish
For the Catfish
- 1 1/2 pounds catfish fillets, cut into 2-inch pieces
- 1 teaspoon salt, plus more for finishing
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon Old Bay seasoning
- 1 1/2 cups buttermilk
For the Coating and Frying
- 2 cups cornmeal
- 1 tablespoon Old Bay seasoning
- 3 cups cooking oil, such as vegetable or canola oil
For Serving (Optional)
- as needed hot sauce, such as Tapatio, Louisiana Hot Sauce, Cholula, or Crystal
Instructions
- 1
Rinse the catfish pieces and thoroughly pat them dry with paper towels. Ensure no moisture remains on the fish, as this will prevent the coating from adhering properly.
⏱️ 5 min - 2
In a large bowl, season the dried catfish pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon Old Bay seasoning. Toss gently to ensure all pieces are evenly coated.
⏱️ 5 min - 3
Pour the 1 1/2 cups of buttermilk over the seasoned catfish. Stir to ensure all fish pieces are submerged or well-coated in the buttermilk.
⏱️ 2 min - 4
Let the catfish marinate in the buttermilk mixture for 15 minutes at room temperature. This allows the buttermilk to tenderize the fish and act as a binder for the coating.
⏱️ 15 min - 5
While the fish is marinating, prepare the cornmeal coating. In a separate shallow dish or bowl, combine the 2 cups of cornmeal with 1 tablespoon of Old Bay seasoning. Mix well to ensure the seasoning is evenly distributed throughout the cornmeal.
⏱️ 3 min - 6
Remove a piece of catfish from the buttermilk, allowing any excess buttermilk to drip off. Place the fish into the seasoned cornmeal mixture and press firmly on all sides to ensure a thick, even coating. Repeat with the remaining catfish pieces.
⏱️ 5 min - 7
Once all the catfish pieces are coated, let them rest on a wire rack for 5 minutes. This rest time helps the coating hydrate and adhere better, preventing it from falling off during frying.
⏱️ 5 min - 8
Heat the cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature. If the oil is too cool, the fish will be greasy; if too hot, it will burn on the outside and be raw inside.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the coated catfish pieces into the hot oil, laying them away from you to prevent splatters. Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature and ensure even cooking.
⏱️ 1 min•🌡️ 350 - 10
Fry the catfish undisturbed for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 8 min•🌡️ 350 - 11
Using tongs or a slotted spoon, remove the cooked catfish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little more salt while still hot for a final layer of seasoning.
⏱️ 1 min - 12
Serve the crispy, golden cornmeal-crusted catfish immediately. Optionally, serve with your favorite hot sauce on the side.
⏱️ 1 min