Crispy Buttermilk Fried Catfish

Classic fried catfish with one important difference: the flavor does not stop at the crust. These whole catfish fillets get a quick buttermilk marinade seasoned with Uncle Dibbz Straight Drop Seafood Boil, so the fish itself is seasoned before it ever touches the flour. Then Uncle Dibbz Delta Dust seasons a light flour and cornstarch coating for a crispy, golden finish without cornmeal.

Ingredients

For the Catfish

• 4 catfish fillets, about 1 1/2 pounds total
• Canola oil, for frying
• Lemon wedges, for serving
• Fresh parsley, optional
• Tartar sauce or hot sauce, optional for serving

Seafood Boil Buttermilk Marinade

• 1 cup buttermilk
• 1 to 2 tablespoons hot sauce
• 1 tablespoon Uncle Dibbz Straight Drop Seafood Boil

Crispy Delta Dust Coating

• 1 cup all purpose flour
• 1/2 cup cornstarch
• 1 tablespoon Uncle Dibbz Delta Dust
• 1/2 teaspoon baking powder

Seasonings Used In This Recipe

Straight Drop Seafood Boil

The secret ingredient in the buttermilk marinade. It seasons the catfish itself so the flavor is not only sitting on the crust.

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Delta Dust

Delta Dust seasons the flour and cornstarch coating, giving the catfish a bold, savory crust and deep golden color.

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Instructions

1. Prep the catfish: Pat the catfish fillets dry with paper towels and place them in a shallow bowl or dish.
2. Make the marinade: Mix the buttermilk, hot sauce, and Straight Drop Seafood Boil until well combined.
3. Season the fish: Pour the marinade over the catfish and turn the fillets until completely coated. Let the fish marinate for 15 to 20 minutes.
4. Make the coating: In a large bag or shallow dish, combine the flour, cornstarch, Delta Dust, and baking powder.
5. Coat the catfish: Remove each fillet from the marinade and let the excess drip off. Coat thoroughly in the flour mixture, pressing the coating onto the fish where needed.
6. Let the crust set: Place the coated fillets on a wire rack and let them rest for 5 to 10 minutes while the oil heats.
7. Fry: Heat canola oil to 350°F. Fry the catfish in batches for about 4 to 6 minutes, depending on thickness, flipping once if needed. Cook until deeply golden, crispy, and the fish flakes easily.
8. Drain and serve: Transfer the fried catfish to a wire rack. Serve hot with lemon wedges and your choice of tartar sauce or hot sauce.

Why This Fried Catfish Is Different

A lot of fried catfish recipes put most of the flavor in the breading. This recipe starts earlier. Straight Drop Seafood Boil goes directly into the buttermilk marinade, giving the catfish time to pick up flavor before it is coated. Delta Dust then handles the crust. The result is seasoned fish underneath a seasoned, crispy coating instead of flavorful breading wrapped around plain fish.

And there is no cornmeal. Flour and cornstarch create a lighter, craggier crust with plenty of crunch without the coarse texture of a traditional cornmeal coating.

Recipe Tips

• Let the excess buttermilk drip off before coating so the crust does not turn gummy.
• Rest the coated catfish for 5 to 10 minutes before frying so the coating has time to set.
• Keep the oil close to 350°F and fry in batches so the temperature does not drop too far.
• Drain fried catfish on a wire rack instead of paper towels to help the crust stay crispy.
• For food safety, cook fish to an internal temperature of 145°F.

Serving Ideas

Keep it classic with crispy fries, lemon wedges, tartar sauce, or hot sauce. This is the kind of fried catfish that works just as well for a Friday night fish fry as it does for an easy weekend dinner.