Crispy Catfish Fillets with Old Bay and Cornmeal Crust
Equipment
- Large shallow bowl or pie plate perfect for dredging the fillets.
- Heavy skillet (cast-iron preferred) ensures even browning.
- Tongs or slotted spatula for easy flipping and draining.
- Wire rack with baking sheet to rest the fillets and keep them crispy.
Ingredients
Fish & Coating
- 4 catfish fillets about 6 oz each, skinless and pinch-thick
- ¾ cup fine cornmeal
- ¼ cup all-purpose flour
- 2 tsp Old Bay seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt or to taste
- ⅛ tsp cayenne pepper optional for heat
Dipping Station
- 1 cup buttermilk or whole milk thinned with 1 tbsp lemon juice
- 1 large egg whisked
For Frying
- About ½ to 1 cup vegetable oil or canola or peanut for skillet frying
Optional Serving Accents
- Lemon wedges
- Chopped fresh parsley
Instructions
Prep the Fillets
- Pat catfish fillets dry and lay them on a clean plate. This step helps the coating stick better.
Make the Coating
- In a shallow bowl, whisk together cornmeal, flour, Old Bay, paprika, garlic and onion powders, salt, and cayenne. In another bowl, whisk the buttermilk and egg.
Dredge the Fish
- Working one at a time: dip each fillet in the buttermilk-egg mix, letting excess drip off. Press both sides firmly into the cornmeal mixture, ensuring a nice even, thick crust.
Heat the Skillet
- Add vegetable oil to your skillet and set over medium-high heat. Aim for oil shimmering with tiny ripples but not smoking—that’s roughly 350–360°F.
Pan-Fry the Fillets
- Place fillets in the skillet without overcrowding (work in batches if needed). Fry 3–4 minutes per side, until deeply golden and crispy. Resist the urge to flip too soon—when the fish releases easily, it’s time to turn.
Drain & Rest
- Transfer fillets to a wire rack set over a baking sheet (or paper towels) to rest for a couple of minutes. This keeps the crust crisp and avoids sogginess.
Serve
- Sprinkle a bit of parsley and serve immediately with lemon wedges.