Crispy Fried Catfish: A Southern Classic with a Crunch

Prepare the Fish: Pat the catfish fillets dry with paper towels. This will help the coating stick better and ensure a crispier texture. If desired, you can cut the fillets into smaller portions for easier serving.

Make the Coating: In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, thyme, and baking powder. Stir well to combine the dry ingredients evenly.

Dip the Fillets: In a separate shallow dish, whisk together the eggs and buttermilk until smooth. Dip each fillet into the egg mixture, ensuring it’s fully coated. Then, dredge it in the cornmeal mixture, pressing gently to make sure the coating adheres to the fish. Repeat with the remaining fillets.

Heat the Oil: In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil should be hot, but not smoking (about 350°F or 175°C). You can test the oil by dropping a small amount of the cornmeal mixture into the oil — if it sizzles immediately, it’s ready.

Fry the Catfish: Carefully place the coated fillets into the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Fry the catfish for 3-4 minutes per side, or until golden brown and crispy. The fillets should float when they’re done, and a meat thermometer should read 145°F (63°C) in the thickest part of the fish.

Drain and Serve: Once the fillets are crispy and cooked through, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining fillets.

Serve: Serve the crispy fried catfish immediately with your favorite sides. Classic accompaniments include coleslaw, French fries, cornbread, or a side of tartar sauce for dipping.

Serving and Storage Tips: