If you are looking for classic Southern comfort food that delivers an unbelievable crunch in every bite, Crispy Cornmeal Catfish is a must-try! Fresh catfish fillets are soaked in seasoned buttermilk, dredged in a light cornmeal crust, and fried to golden perfection. Paired with a zesty, homemade Cajun remoulade sauce, this dish brings authentic low-country flavor right to your dinner table in under 20 minutes.
Ingredients
For the Catfish & Cornmeal Crust:
- Catfish Fillets: 4 fresh catfish fillets (about 6 oz / 170g each).
- Buttermilk Bath: 1 cup buttermilk and 1 tsp hot sauce.
- Cornmeal Breading: 1 cup yellow cornmeal, ½ cup all-purpose flour, and 1 tbsp Cajun or Creole seasoning.
- Seasoning: 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp cayenne pepper (optional for heat).
- Oil for Frying: Peanut oil or vegetable oil (enough for deep or shallow frying).
For the Tangy Remoulade Sauce:
- Mayonnaise: ½ cup mayonnaise.
- Mustard: 1 tbsp Dijon mustard or Creole mustard.
- Pickles & Capers: 1 tbsp finely chopped dill pickles and 1 tsp drained capers.
- Flavoring: 1 tsp lemon juice, ½ tsp Cajun seasoning, and 1 tsp hot sauce.
Step-by-Step Instructions
- Prepare the Remoulade Sauce:
- In a small bowl, whisk together the mayonnaise, mustard, chopped pickles, capers, lemon juice, Cajun seasoning, and hot sauce until smooth. Cover and chill in the fridge while preparing the fish.
- Soak the Catfish:
- Pat the catfish fillets dry with paper towels.
- In a shallow dish, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and let them soak for 10 to 15 minutes to tenderize and remove any muddy flavor.
- Dredge in Cornmeal:
- In another shallow dish, whisk together the cornmeal, all-purpose flour, Cajun seasoning, garlic powder, onion powder, salt, and cayenne pepper.
- Remove a fillet from the buttermilk, letting excess drip off, and dredge it thoroughly in the cornmeal mixture, pressing gently so the coating adheres to all sides.
- Fry to Golden Perfection:
- Heat about ½ inch of oil in a heavy cast-iron skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully lay the fillets into the hot oil (do not overcrowd the pan).
- Fry for 3 to 4 minutes per side until the crust is deep golden brown and the fish flakes easily with a fork.
- Transfer to a wire rack set over a baking sheet to drain off excess oil.
- Serve and Enjoy:
- Serve hot alongside lemon wedges and a generous scoop of the tangy remoulade sauce!
Chef’s Tips for Success
- Use a Wire Rack: Draining fried fish on a wire cooling rack instead of paper towels keeps the bottom crust from getting soggy.
- Maintain Oil Temperature: Ensure your oil stays around 350°F; oil that is too cold will result in greasy fish, while oil that is too hot will burn the cornmeal before the fish cooks through.
- Serving Suggestions: Pair with southern classics like coleslaw, hushpuppies, french fries, or collard greens.