Southern fried catfish

Featuring cornmeal-fried U.S. farmed catfish, this classic Southern meal is best prepared in a cast-iron pan and enjoyed with your favorite sides.

Recipe by William Stark Dissen
(Serves 4)

Ingredients

• 1 cup whole-fat buttermilk
• 1 tablespoon Frank’s RedHot
• 4 U.S. catfish fillets
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/3 cup canola oil

Preparation

1. Whisk hot sauce and buttermilk together in a shallow pan. Add the catfish, and spoon the mixture over so it's completely covered. Refrigerate for 30 minutes.
2. Mix dry ingredients together in a shallow pan.
3. Heat oil in a medium cast-iron skillet.
4. Remove catfish, and allow excess buttermilk to drip off. Transfer the dry ingredients to the pan, then coat the fillets on both sides.
5. Gently and carefully place the breaded fillets into the hot oil. Two batches may be necessary.
6. Fry the catfish for 3–4 minutes on each side until golden brown and cooked through. After cooking, place the fish on a paper towel to drain.
7. Garnish with aioli or your favorite sauce, and serve immediately with sides of your choice.

Meet the chef

William Stark Dissen

William Stark Dissen is a renowned chef, author, culinary diplomat, restaurateur, and early pioneer of the farm-to-table movement in Asheville, North Carolina, and surrounding regions. He's a Seafood Watch ambassador for the Monterey Bay Aquarium and has a long history of championing sustainable seafood and advocating for healthier oceans. You can find this recipe along with other sustainable choices in his debut cookbook, Thoughtful Cooking: Recipes Rooted in the New South. Find Chef Dissen on Instagram at @chefbillyd.