Heartland Catfish’s Guide to Celebrating National Catfish Day
20 June 2025
Entrees
Nashville Hot Fried Catfish
Jump to Recipe

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Nashville Hot Fried Catfish

  • Author: Heartland Catfish
Print Recipe

Ingredients

Scale
  • 2 Catfish Fillets

For the Marinade:

  • 1 tablespoon yellow mustard
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon Old Bay seasoning
  • 1 tablespoon Louisiana hot sauce
  • 2 eggs
  • 1 cup buttermilk

For the Breading:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

For the Nashville Hot Sauce:

  • ½ cup hot oil (reserved from frying the catfish)
  • 1 tablespoon brown sugar
  • 1 tablespoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

1. Marinate the Catfish:

  • In a large bowl, whisk together the buttermilk, eggs, Louisiana hot sauce, onion powder, garlic powder, salt, cayenne pepper, smoked paprika, oregano and Old Bay seasoning.
  • Add the catfish fillets to the bowl, making sure they are fully submerged.
  • Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Prepare the Breading:

  • In another large bowl or shallow dish, combine the cornmeal, flour, cornstarch, onion powder, garlic powder, salt, black pepper and smoked paprika.
  • Mix well to evenly distribute the seasonings.

3. Bread the Catfish:

  • Remove the catfish from the marinade, letting any excess drip off.
  • Dredge each fillet in the cornmeal-flour mixture, pressing lightly to make sure it’s fully coated.
  • Place the coated fillets on a tray or wire rack and let them sit for 5–10 minutes to help the breading stick better.

4. Fry the Catfish:

  • Heat vegetable oil in a large deep skillet or fryer to 350°F (you’ll need enough oil to submerge the fish halfway).
  • Carefully fry the catfish fillets, a few at a time, for 4–5 minutes per side, or until golden brown and crispy.
  • Transfer the fried fish to a wire rack or paper towels to drain.
  • Reserve ½ cup of the hot oil for the Nashville Hot Sauce.

5. Make the Nashville Hot Sauce:

  • In a heatproof bowl, combine the brown sugar, cayenne pepper, smoked paprika, chili powder, onion powder and garlic powder.
  • Carefully pour the reserved ½ cup hot oil over the spices. Stir well until fully combined into a smooth, spicy sauce.

6. Finish the Catfish:

  • While the catfish is still hot, brush the Nashville Hot Sauce generously over each piece.
  • Serve immediately!

 

TG Design

logo