Neely's Memphis-Style Catfish

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  • Level: Intermediate
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 servings
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1 cup yellow cornmeal

1 tablespoon paprika

1 teaspoon cayenne pepper

3/4 cup buttermilk

1 tablespoon hot sauce

4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry

Salt and freshly ground black pepper

Peanut oil, for frying

Remoulade Sauce, for dipping, recipe follows

Remoulade Sauce:

1 cup mayonnaise

1/4 cup Creole mustard

1 teaspoon cayenne pepper

1/2 lemon, juiced

1 tablespoon Worcestershire sauce

1 teaspoon paprika


  1. Preheat a deep-fryer to 375 degrees F.
  2. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
  3. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
  4. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

For the Remoulade sauce:

  1. Mix all the ingredients in a small bowl. Serve with the catfish.