- 2 lbs catfish fillets
- 2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal
- 2 eggs large
- 1/2 cup buttermilk
- 1 tbsp hot sauce
- lemon wedges optional (for serving)
- tartar sauce optional (for serving)
- Preheat a deep fryer or a large pot with 4 inches of vegetable oil up the sides to 350°F.
- Pat the fish fillets dry with paper towels and set them aside.
- In a small bowl, stir together the Old Bay seasoning, garlic powder, onion powder, salt, and black pepper. Season the fish on both sides with the spice mix.
- In a large shallow bowl, stir together the flour, cornmeal, and the leftover spice mix.
- In another large shallow bowl, whisk together the eggs, buttermilk, and hot sauce.
- One at a time, dip a fish fillet into the flour mixture and coat the fish in the mixture. Shake off any excess.
- Dip the fish fillet into the egg mixture until coated and let any excess drip off.
- Dip the fish fillet back into the flour mixture and coat it well. Shake off any excess and place it on a sheet tray. Repeat with the remaining fish fillets.
- When ready to fry, gently add one fish fillet at a time to the fryer and fry for about 3-4 minutes until golden brown and cooked through. Flip the fillet if needed.
- Place the fried fish fillets on a paper towel-lined plate to soak up any excess oil, and then place them on a sheet tray with a wire rack on top. This will help keep the fish crispy.
- Repeat with the remaining fish fillets and serve with lemon wedges and tartar sauce.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Catfish can burn in the fryer easily, so don’t walk away from the fryer.
- If you find that the breading isn’t sticking to your filets, it’s most often because you didn’t properly dry them off. Don’t skip this!
- Seasoning the fish first really brings a yummy flavor, don’t skip this either.
- You can use whatever frying oil you have on hand, as long as it has a high smoke point. I like peanut oil, but other high smoke point oil will work just fine.
- You can use this recipe to bread and fry other fish as well.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer.
- You can freeze leftovers, if stored properly, for up to 3 months.