Cornmeal Fried Catfish with Rémoulade

Name: Cornmeal Fried Catfish with Rémoulade
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 cup finely ground yellow cornmeal; 1/2 cup cake flour; 2 teaspoons ground cayenne pepper; 1 teaspoon paprika; 1 tablespoon kosher salt, plus more as needed; 1 teaspoon freshly ground black pepper, plus more as needed; 6 cups vegetable oil; 2 pounds catfish fillets, cut in half lengthwise; Lemon wedges, for serving; Rémoulade (see recipe intro), for serving

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4 servings Easy

Total: 40 mins Active: 30 mins

22 Ratings

Ingredients (10)

1/2 cup finely ground yellow cornmeal
1/2 cup cake flour
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1 tablespoon kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
6 cups vegetable oil
2 pounds catfish fillets, cut in half lengthwise
Lemon wedges, for serving
Rémoulade (see recipe intro), for serving

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Nutritional Information

Calories767
Fat54.6g
Saturated fat5.72g
Trans fat0.43g
Carbs30.14g
Fiber1.65g
Sugar0.53g
Protein37.59g
Cholesterol124.74mg
Sodium711.57mg
Nutritional Analysis per serving (4 servings) Powered by

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Catfish can sometimes have an unappealing “muddy” flavor, so to mellow it out, we use a coating of cornmeal and flour spiced up with cayenne pepper and paprika—it gives the fish crunch as well as extra seasoning. Shallow-fry the catfish for a few minutes per side in a cast-iron pan, hit it with a little salt, and serve it with lemon and a rémoulade for dipping.

What to buy: Try to buy farmed catfish, as it gets a “Best Choice” rating from the Monterey Bay Aquarium’s Seafood Watch list.

If you don’t have cake flour on hand, all-purpose can be used, though the results won’t be quite as crispy.

Special equipment: You’ll need a candy/fat thermometer for this recipe.

by Kate Ramos

Tips for Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

1 of 3

Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

2 of 3

Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

3 of 3

Next: How to Store Fish

Instructions

1Place the cornmeal, flour, cayenne, paprika, and measured salt and pepper in a shallow dish and whisk to evenly combine.
2Heat the vegetable oil over medium heat in a 12-inch cast-iron skillet to 350°F. Line a baking sheet with several layers of paper towels and fit it with a wire rack; set aside.
3Use a paper towel to blot the fish pieces dry, season them on all sides with salt and pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap the fish pieces lightly to shake off any excess coating.
4Fry the fish in 3 to 4 batches, turning once, until they’re deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
5Using a slotted spatula, remove the fish to the prepared baking sheet and immediately season with salt. Serve with lemon wedges and rémoulade.

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