Crispy Cast-Iron Skillet-Fried Catfish with Pickled Green Tomato Remoulade

Instructions

1. 1

   In a wide shallow dish, whisk together 1 cup whole buttermilk, 2 tbsp Louisiana hot sauce, 1 tsp fish sauce, 1 tsp kosher salt, and 0.5 tsp freshly cracked black pepper. Submerge 1.5 lbs catfish fillets into the mixture, ensuring every piece is coated, and let rest at room temperature while you prepare the sauce and dredge.

   5 min

   Tip: That splash of fish sauce won't taste fishy at all—it adds pure savory glutamate depth that elevates the buttermilk marinade to restaurant standards.

2. 2

   In a small mixing bowl, stir together 0.75 cup mayonnaise, 2 tbsp Creole mustard, 0.33 cup finely chopped pickled green tomatoes, 2 tbsp fresh lemon juice, and 2 tbsp finely chopped flat-leaf parsley. Season with a pinch of salt to taste, then cover and chill in the refrigerator until lunchtime service.

   7 min

   Tip: The bright acidity and crunch of pickled green tomatoes cut through the rich crunch of fried catfish better than any plain tartar sauce ever could.

3. 3

   Set a large 12-inch cast-iron skillet over medium heat and pour in 2.5 cups peanut oil, bringing the depth to about 1/2 inch. Attach a deep-fry thermometer and heat the oil to 360°F.

   6 min

   Tip: Cast iron retains heat beautifully, preventing dramatic temperature drops when the fish hits the oil, which ensures a greaseless, golden fry.

4. 4

   In a large shallow platter, thoroughly whisk together 1 cup fine stone-ground yellow cornmeal, 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne pepper, remaining 1 tsp kosher salt, and remaining 0.5 tsp freshly cracked black pepper. Remove the marinated fish pieces one at a time, allowing excess buttermilk to drip off, and dredge thoroughly in the cornmeal mixture, pressing firmly so the crust adheres evenly.

   6 min

   Tip: The addition of cornstarch alongside fine yellow cornmeal creates that iconic Southern fish camp crunch without feeling dense or heavy.

5. 5

   Working in two batches to avoid crowding, carefully slide the dredged fish into the 360°F oil. Skillet-fry for 3 to 4 minutes per side, gently flipping once with a fish spatula, until the crust is deep golden brown and the internal temperature reaches 145°F.

   8 min

   Tip: Listen to the sizzle—if the bubbles slow down drastically, your oil is too cool. Keep your burner dialed between medium and medium-high to stay between 350°F and 365°F.

6. 6

   Transfer fried catfish to a wire rack set over a baking sheet to drain. Immediately sprinkle with 0.5 tsp flaky sea salt. Serve piping hot with generous dollops of the chilled pickled green tomato remoulade and fresh lemon wedges on the side.

   3 min

   Tip: Never drain fried fish directly on paper towels—steam gets trapped beneath, making that hard-won crust soggy. A wire rack keeps both sides crisp.