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Crispy Southern Fried Catfish Recipe with Easy Zesty Remoulade Sauce

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A quick and easy southern-style fried catfish with a perfectly seasoned cornmeal crust and a tangy, zesty remoulade sauce that cuts through the richness.

Ingredients

Scale
  • Catfish fillets, fresh or thawed, skinless and boneless
  • 1 ½ cups buttermilk (or 1 ½ cups milk with 1 ½ tablespoons lemon juice or white vinegar, let sit 5 minutes)
  • ¾ cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon paprika (smoked or regular)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Vegetable oil or peanut oil for frying
  • For the zesty remoulade sauce:
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped capers
  • 2 tablespoons thinly sliced green onions
  • Dash of hot sauce (optional)
  • Chopped fresh parsley or dill

Instructions

  1. Rinse catfish fillets under cold water and pat dry with paper towels. Cut into serving-sized pieces if needed.
  2. Pour 1 ½ cups buttermilk into a shallow bowl, add a pinch of salt and pepper. Submerge catfish pieces and soak for at least 15 minutes.
  3. In one shallow dish, combine ¾ cup flour with a pinch of salt and pepper. In another, mix 1 cup cornmeal, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper.
  4. Heat about 1 inch of vegetable or peanut oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check.
  5. Remove catfish from buttermilk, letting excess drip off. Lightly coat each piece in flour mixture, dip briefly back into buttermilk, then dredge through cornmeal mixture, pressing gently to adhere.
  6. Carefully place catfish pieces in hot oil without overcrowding. Fry about 3-4 minutes per side until golden brown and crispy.
  7. Remove fish with tongs or slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
  8. While fish fries, whisk together mayonnaise, Dijon mustard, lemon juice, capers, green onions, hot sauce (if using), and parsley or dill.
  9. Serve fried catfish with a generous dollop of zesty remoulade sauce and garnish with lemon wedges.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt fish. Use a wire rack to drain excess oil for a crispier crust. Soaking fish in buttermilk tenderizes and helps coating stick. For gluten-free, swap flour and cornmeal with gluten-free alternatives. Remoulade sauce can be made ahead and tastes better after chilling.

Nutrition

Keywords: fried catfish, southern fried catfish, remoulade sauce, crispy catfish, easy fried fish, southern cooking, quick dinner

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