Crispy Buttermilk-Fried Catfish
![Fried catfish on a piece of parchment paper in a container](https://cdn.statically.io/img/assets.bonappetit.com/photos/65fda1f3c000d48a19dc141a/1:1/w_2560%2Cc_limit/20240207-WEB-1856.jpg)
The best fried catfish starts like fried chicken, with a buttermilk marinade. Because the fillets are so thin, they don’t need to soak for long; after just about 15 minutes, they’re ready for their closeup (a cornmeal crust, which shallow fries to a lovely golden brown color). Serve your fillets with coleslaw, fries, and a pair of sauces—ketchup and a quick pickle-packed rémoulade. The combo is key; ketchup brings the sweetness while the rémoulade provides brightness.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
High Heat Thermometer
$12 At Amazon
Cast Iron Skillet
$30 At Amazon
Wire Cooling Rack
$18 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
2
1½
¼
3
2
4
¾
½
2
1
1
½
⅓
Special Equipment
Preparation
Step 1
Whisk 2 cups buttermilk, 1½ tsp. smoked paprika, ¼ tsp. cayenne pepper, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. garlic powder in a shallow bowl; season with freshly ground black pepper. Add four 4–6-oz. catfish fillets, patted dry, to marinade and turn to coat. Let sit at room temperature, turning occasionally, 10–15 minutes.
Step 2
Meanwhile, stir ¾ cup finely chopped pickles, ½ cup mayonnaise, 2 Tbsp. whole grain mustard, 1 Tbsp. finely chopped chives, 1 Tbsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 1 tsp. garlic powder in a small bowl to combine; season with black pepper. Set rémoulade aside.
Step 3
Whisk ½ cup medium-grind cornmeal, ⅓ cup all-purpose flour, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in another shallow bowl.
Step 4
Working with 1 fillet at a time, lift fish from marinade, letting excess drip back into bowl. Dredge in cornmeal mixture, pressing firmly to adhere. Transfer fish to a baking sheet.
Step 5
Pour 3–4 cups vegetable oil into a large cast-iron skillet to come ½" up sides; fit with thermometer. Heat over medium-high until thermometer registers 350°.
Step 6
Working in 2 batches and returning oil to 350° between batches, fry fish until golden brown, about 2 minutes per side. Transfer to a wire rack set inside a clean rimmed baking sheet and immediately season with salt.
Step 7
Serve fish with ketchup and reserved rémoulade.
Do Ahead: Rémoulade can be made 1 day ahead. Cover and chill.