If you love crispy fried fish, this classic Southern-style catfish is worth trying! Start with 2 pounds of catfish fillets, checking for any small bones and cutting larger pieces into portions. Pat the fish dry and season lightly with salt and black pepper. In a shallow bowl, whisk together 1 cup buttermilk, 1 large egg and 1 teaspoon hot sauce (optional). Add the fish, coat each piece well and refrigerate for 20–30 minutes. This helps the seasoning stick and gives the fish extra flavor.

Next, prepare the crunchy coating. In a separate dish, combine 1½ cups yellow cornmeal, ½ cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Cajun seasoning, ½ teaspoon dried thyme, ½ teaspoon black pepper and ½ teaspoon salt. Add ½ teaspoon cayenne pepper if you like a little heat. Remove each fillet from the buttermilk mixture, let the excess drip off, then press it firmly into the seasoned cornmeal until completely covered. Place the coated pieces on a tray and let them rest for 5–10 minutes.

Heat vegetable, peanut or canola oil in a heavy skillet to 350°F (175°C). Carefully add a few pieces of fish at a time, making sure not to overcrowd the pan. Fry for approximately 3–5 minutes per side, depending on thickness, until the coating is deeply golden and crispy. The fish should be opaque and flake easily, with an internal temperature of 145°F (63°C). Transfer the cooked pieces to a wire rack so excess oil can drain without making the crust soggy. Repeat with the remaining fillets.

For the best results, keep the finished fish warm in a low oven while frying the remaining batches, but don’t cover it tightly because trapped steam softens the crust. Serve immediately with fresh lemon wedges, tartar sauce or hot sauce. For a complete Southern-style meal, add creamy coleslaw, French fries, hush puppies, baked beans or potato salad. The secret is the combination of seasoned cornmeal, properly heated oil and giving every piece enough room to fry until perfectly crunchy! 🍋