Southern Fried Catfish with Remoulade (Printable Page)

Crispy catfish fillets seasoned with Southern spices served with a zesty remoulade sauce.

# What You Need:

→ For the Catfish

01 - 4 catfish fillets, approximately 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying

→ For the Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon chopped fresh parsley
22 - Salt and black pepper to taste

# Steps:

01 - In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets and marinate for at least 15 minutes to tenderize and infuse flavor.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure even spice distribution.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), ensuring the oil reaches the proper frying temperature.
04 - Remove catfish fillets from the marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even and secure coating.
05 - Fry fillets in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and fresh parsley. Season with salt and black pepper to taste.
07 - Serve fried catfish fillets hot with remoulade sauce presented on the side for dipping.

# Expert Advice:

01 -
  • The remoulade is tangy enough to cut through richness, making each bite feel bright instead of heavy.
  • It's faster than you'd expect—start to table in under 45 minutes with restaurant-quality crispness.
  • Double-dipping creates this nearly impossible crunch that makes people ask for the secret.
02 -
  • If your oil temperature drops below 325°F, the fish will absorb oil instead of frying in it, and you'll taste that mistake in every bite.
  • The double-dip method works—dredge, fry slightly, return to buttermilk, dredge again—and it's worth the extra three minutes because the crust becomes almost impossible to achieve otherwise.
  • Don't skip the marinating step thinking you're saving time, because the buttermilk does something to the texture that plain wet fish simply can't match.
03 -
  • If you don't have a thermometer for your oil, drop a tiny piece of cornmeal into it—if it sizzles immediately and bobs to the surface, you're at temperature.
  • Make your remoulade sauce a few hours ahead so the flavors marry and become something more interesting than their parts.
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