Air Fryer Cornmeal Catfish
Catfish fillets soaked in hot-sauce buttermilk and coated in seasoned cornmeal, air fried crispy and served with lemon and tartar sauce.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 catfish fillets, about 6 oz each
- 1/2 cup buttermilk
- 1 tbsp hot sauce
- 3/4 cup yellow cornmeal, fine or medium grind
- 1/4 cup all-purpose flour
- 2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- cooking spray
- 1 lemon, cut in wedges
Tartar sauce
- 1/2 cup mayonnaise
- 2 tbsp dill pickle relish
- 1 tsp lemon juice
- 1 tsp Dijon mustard
Steps
Step 1: Mix the buttermilk and hot sauce. Add the catfish and soak 15 to 30 minutes in the fridge.
Step 2: Mix the tartar sauce ingredients and chill.
Step 3: Whisk the cornmeal, flour, Cajun seasoning, garlic powder and salt in a shallow dish.
Step 4: Lift each fillet from the buttermilk, let the extra drip off, and press firmly into the cornmeal mix on both sides.
Step 5: Spray the air fryer basket. Lay the fillets in a single layer and spray the tops generously.
Step 6: Air fry at 400°F for 6 minutes. Carefully flip with a wide spatula, spray again, and cook 4 to 6 minutes more until golden and the fish flakes easily (145°F).
Step 7: Serve with lemon wedges and tartar sauce.
Swaps
- Fish: Tilapia, cod or whiting. Thin fillets need 2 to 3 minutes less.
- Seasoning: Old Bay instead of Cajun seasoning.
- Sides: Air Fryer Hush Puppies, coleslaw and fries.
Tips
- Thick fillets cook more evenly. Cut extra-long fillets in half to fit the basket.
- A perforated parchment liner helps keep delicate fish from sticking.
The story
HAM Cooking. Let’s fire it up.
Fried catfish is a Friday night fish fry staple across the South, and it’s usually made in a big pot of bubbling oil out back. This air fryer version gets surprisingly close with a fraction of the oil and none of the smell lingering in your curtains for three days.
The buttermilk soak does what it does for fried chicken: it tenderizes and seasons the fish, and the slightly tangy flavor balances catfish’s mild, sweet taste. It also gives the cornmeal something to cling to. Cornmeal is the classic Southern coating because it fries up into a gritty, golden crunch that flour alone can’t match.
Be gentle with the flip. Fish is delicate, and a wide spatula is your best friend. Make some hush puppies and slaw on the side, and you’ve got the whole fish fry without the giant pot of oil to deal with afterward.
HAM out.
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