The Weeknight Table

Cornmeal Crusted Catfish

Cornmeal Crusted Catfish
Ingredients
Seafood
  • 3 large catfish fillets, cut into strips or nuggets
Dairy
  • 1 cup buttermilk
Pantry / Dry Goods
  • 1 cup yellow cornmeal
  • Oil, for frying
Spices & Seasonings
  • 1 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Old Bay
  • Extra kosher salt, for finishing
Instructions
Start by rinsing your catfish and patting it completely dry—this matters. Wet fish with no control is how you lose your coating later.
In a large bowl, season the fish with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and Old Bay. Toss it well so every piece is coated.
Pour in the buttermilk and mix again until the fish is fully coated. Let it sit for about 10–15 minutes—this is your flavor base and your glue.
In a separate bowl, add the cornmeal and season it lightly with a pinch of salt and pepper. Don’t skip this—season every layer.
Remove each piece of fish from the buttermilk, let the excess drip off, then press it firmly into the cornmeal so it really adheres. Set the coated pieces on a tray and let them rest for 5–10 minutes—this helps the crust lock in.
Heat oil to 350°F. Fry the catfish in batches, making sure not to overcrowd the pan. Cook for about 3–4 minutes per side, or until golden brown and crispy.
Remove from the oil and drain on a rack or paper towels. While it’s still hot, hit it with a light sprinkle of kosher salt.
Serve immediately.
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