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Crispy Fried Catfish Recipe with Easy Zesty Comeback Sauce for Perfect Flavor

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This crispy fried catfish recipe features a crunchy cornmeal coating and a tangy, spicy comeback sauce, delivering a perfect balance of flavor and texture. Quick and easy to prepare, it’s ideal for family dinners, potlucks, or casual gatherings.

Ingredients

Scale
  • 4 catfish fillets (about 6 ounces / 170 grams each), skinless and boneless
  • 1 cup (120 grams) yellow cornmeal
  • ½ cup (60 grams) all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (240 ml) buttermilk (or regular milk with 1 tablespoon lemon juice as a substitute)
  • Vegetable oil (for frying, about 2-3 cups depending on pan size)
  • ½ cup (120 grams) mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice (freshly squeezed)
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Pat the catfish fillets dry with paper towels and set aside.
  2. In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, hot sauce, lemon juice, smoked paprika, garlic powder, salt, and pepper. Cover and chill in the fridge for about 10 minutes.
  3. In a shallow dish, combine cornmeal, flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
  4. Pour the buttermilk into another shallow bowl. Dip each fillet into the buttermilk, fully coating it, then let the excess drip off.
  5. Dredge the wet fillets in the cornmeal mixture, pressing gently so the coating adheres well. Set aside on a plate.
  6. Pour vegetable oil into a skillet to about 1/2 inch depth and heat over medium-high until oil reaches 350°F (175°C).
  7. Carefully place 2-3 fillets in the hot oil without overcrowding. Fry for about 4-5 minutes per side until golden brown and crispy, and fish flakes easily with a fork (internal temperature 145°F / 63°C).
  8. Transfer cooked fillets to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining fillets, maintaining oil temperature.
  9. Serve the crispy fried catfish with a generous dollop of zesty comeback sauce and lemon wedges if desired.

Notes

Keep oil temperature at 350°F to ensure crispiness and avoid soggy coating. Do not overcrowd the pan. Pat fish dry before coating. The comeback sauce can be made ahead and chilled to enhance flavors. For gluten-free or dairy-free versions, substitute flours and dairy products accordingly. Leftovers can be reheated in a 375°F oven for 8-10 minutes to restore crispiness.

Nutrition

Keywords: fried catfish, crispy catfish, comeback sauce, southern recipe, fish recipe, easy dinner, seafood, cornmeal coating

Find it online: https://twinkletaste.com/crispy-fried-catfish-recipe-with-easy-zesty-comeback-sauce-for-perfect-flavor/