Fish

• 2 lb City Fish Market Freshwater Catfish Fillets
• 1 cup buttermilk
• 1 tbsp hot sauce

Cornmeal Crust

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• 1 tsp kosher salt
• ½ tsp black pepper

For Frying & Serving

• 4 cups vegetable oil
• 1 lemon, cut into wedges
• 1 tbsp fresh parsley, chopped

Step 1 — Soak in buttermilk

Combine buttermilk and hot sauce in a shallow dish. Add catfish fillets and turn to coat. Let soak 20–30 minutes in the fridge.

Step 2 — Make the cornmeal crust

Mix cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper together in a shallow bowl until fully combined.

Step 3 — Heat the oil

Heat vegetable oil in a large cast iron skillet or heavy pot over medium-high heat to 350°F. Use a thermometer — temperature matters.

Step 4 — Coat the fillets

Remove fillets from buttermilk one at a time. Let excess drip off. Dredge firmly in the cornmeal mixture pressing to coat all sides. Shake off excess.

Step 5 — Fry until golden

Carefully lower fillets into hot oil — fry in batches, don’t crowd. Fry 4–5 minutes per side until deep golden brown and cooked through. Drain on a wire rack, not paper towels — keeps them crispier.

Step 6 — Season & serve

Season immediately with a pinch of salt straight out of the oil. Top with fresh parsley. Serve with lemon wedges. Best with coleslaw, hush puppies, or hot sauce.