lemon wedges and tartar saucefor serving (optional)
Instructions
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.
Notes
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.