Soul Food Fried Catfish Remoulade (Printable Version)

Crispy catfish fillets seasoned with Southern spices, served alongside a zesty remoulade sauce.

# What You'll Need:

→ Catfish Coating

01 - 4 catfish fillets, 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying

→ Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon fresh parsley, chopped
22 - Salt and pepper to taste

# How-To Steps:

01 - In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets and marinate for at least 15 minutes.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
03 - Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish fillets from the marinade, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
05 - Fry fillets in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
06 - Mix mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, garlic, smoked paprika, and parsley in a bowl. Season with salt and pepper to taste.
07 - Serve fried catfish fillets hot with remoulade sauce on the side.

# Expert Advice:

01 -
  • The contrast between crispy golden coating and delicate, flaky fish inside is honestly addictive.
  • That remoulade sauce hits different—tangy, bright, with just enough kick to make people ask for the recipe.
  • You can have dinner on the table in under an hour, which feels impossible given how impressive it tastes.
02 -
  • Double-dipping your fillets (back through the buttermilk, then the cornmeal again) creates an extra-crispy crust that stays crunchy even as it cools slightly.
  • The oil temperature matters more than you think—if it's too cool, you get greasy fish; too hot and the outside burns before the inside cooks.
03 -
  • Keep your oil at a consistent temperature by using a deep-fry thermometer—this single tool is the difference between restaurant-quality and soggy.
  • Don't skip the rest period after marinating; those fifteen minutes let the buttermilk do its work and help the coating adhere better during frying.
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