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Crispy Southern Fried Catfish Recipe with Easy Spicy Remoulade Sauce

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A quick and easy Southern-style fried catfish with a perfectly seasoned crispy cornmeal crust, served with a tangy and spicy remoulade sauce that adds a fresh zing.

Ingredients

Scale
  • 4 catfish fillets (about 6 ounces or 170 grams each), skin removed if desired
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice as a substitute)
  • Vegetable oil for frying (about 2 cups; peanut oil works great if available)
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot sauce
  • 1 teaspoon smoked paprika
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh parsley (optional)
  • Salt and black pepper to taste

Instructions

  1. Prepare the dredging stations: In a shallow bowl, whisk together the buttermilk and a pinch of salt. In another shallow bowl, combine cornmeal, flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Set both aside.
  2. Pat the catfish fillets dry with paper towels. Dip each fillet into the buttermilk mixture, coating thoroughly. Let them sit in the buttermilk for about 10 minutes.
  3. Transfer the soaked fillets to the cornmeal mixture. Press gently on both sides to ensure a thick, even coating.
  4. Pour about 2 cups of vegetable oil into a cast-iron skillet and heat over medium-high heat to 350°F (175°C).
  5. Carefully lay the coated fillets into the hot oil, working in batches if necessary. Fry for about 4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
  6. Use tongs to transfer the fried catfish to a wire rack set over a baking sheet or a plate lined with paper towels. Let them rest for a few minutes.
  7. While the catfish fries, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, minced garlic, and parsley in a small bowl. Season with salt and pepper to taste. Chill until ready to serve.
  8. Plate the crispy catfish fillets with a generous dollop of spicy remoulade sauce on the side. Garnish with extra parsley or lemon wedges if desired.

Notes

Keep oil temperature steady around 350°F to avoid burning or greasy fish. Do not crowd the pan to maintain crispiness. Let remoulade sauce sit for at least 15 minutes before serving to meld flavors. Use a wire rack to drain fried fish to keep it crispy. For gluten-free, swap flour and cornmeal with gluten-free alternatives. For dairy-free remoulade, use vegan mayonnaise and dairy-free hot sauce.

Nutrition

Keywords: fried catfish, southern fried fish, crispy catfish, remoulade sauce, spicy sauce, quick fried fish, easy catfish recipe

Find it online: https://hungermind.com/crispy-southern-fried-catfish-recipe-with-easy-spicy-remoulade-sauce/