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Epicurious
Bon Appétit

Crispy Buttermilk-Fried Catfish

By Kendra Vaculin
Fried catfish on a piece of parchment paper in a container
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Emma Ringness

The best fried catfish starts like fried chicken, with a buttermilk marinade. Because the fillets are so thin, they don’t need to soak for long; after just about 15 minutes, they’re ready for their closeup (a cornmeal crust, which shallow fries to a lovely golden brown color). Serve your fillets with coleslaw, fries, and a pair of sauces—ketchup and a quick pickle-packed rémoulade. The combo is key; ketchup brings the sweetness while the rémoulade provides brightness.

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