Ingredients

For the Catfish:

4 catfish fillets

1 cup buttermilk

1 cup cornmeal

½ cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional)

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil for frying

For the Sandwich:

4 sandwich buns or hoagie rolls

Lettuce leaves

Tomato slices

Pickles

Tartar sauce or spicy remoulade

Instructions

Rinse catfish fillets and pat dry. Place them in a shallow dish and pour over the buttermilk. Let soak for at least 30 minutes to tenderize and flavor the fish.

In a separate bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

Remove each fillet from the buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing gently to coat.

Fry the fillets for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Lightly toast the sandwich buns. Spread tartar sauce or remoulade on each bun, then layer with lettuce, tomato, pickles, and a hot fried catfish fillet.

Serve immediately with a side of coleslaw, fries, or hush puppies for a classic Southern fish sandwich that’s crispy, creamy, and full of flavor.