Nashville Hot Catfish Recipe

  Oh catfish. What was once thought to be a humble river fish with a muddy taste has actually turned into one of the most versatile protein sources on the market today. Extremely cost effective, mild, and filled with protein, catfish needs to make it’s way into your dinner rotation asap. I have just the recipe for you to try!     When I was filming with my friends down in Alabama, I had the pleasure of sitting down with a chef who gave me the scoop on the perfect ways to prepare catfish. There are so many – the traditional fried, blackened, grilled. But then he told me about his Nashville hot catfish dish. I was sold!      I begged Chef Brian Taylor to give me his recipe to share with y’all. Being the perfect southern gentleman, he obliged me and here it is! A perfect Nashville Hot Catfish recipe that’s equally delicious, nutritious, and oh so different.  Thank you Chef Brian for sharing your creation with us!     
Nashville Hot Catfish
Serves 4
The "Nashville Hot Chicken" craze gets a new spin with catfish!
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  1. 2 lb Catfish filets, strips or nuggets
  2. 1 Cup Cornmeal
  3. 1 Cup Buttermilk
  4. 1 Cup All Purpose Flour
  5. 1/4 Cup Creole Rub (see below)
  6. 1/2 Cup Hot Oil
For Serving
  1. White Bread of choice (I use 2 pieces per serving)
  2. 1 Cup Ranch Dressing
  3. 1 Cup Dill Pickle Slices
Creole Rub
  1. 4 Tbsp Cayenne
  2. 2 Tbsp Smoked paprika
  3. 4 Tbsp Chili powder
  4. 2 Tbsp garlic powder
  5. 1 Tbsp ground white pepper
  6. 1 Tbsp ground black pepper
  1. Preheat pot of peanut oil to 350 degrees.
  2. Season Cornmeal with salt. Dredge each piece of catfish in flour, buttermilk, and seasoned cornmeal, and allow to rest for 10 minutes.
  3. In large METAL bowl or pot, add ¼ C of creole rub with a healthy pinch of salt. Add ¼ C of HOT fryer oil (about 350 degrees) to the mixing bowl and stir until a loose paste forms. You may need to add more oil to achieve the correct consistency. Set paste to the side.
  4. Fry Catfish in batches until golden brown and crispy, about 4 minutes. Drain on paper towel.
  5. Toss catfish gently in chili paste mixture until evenly coated. If you want it really spicy, just add more cayenne to mix.
  6. Serve Hot Catfish on top of sliced white bread. Garnish with pickles and ranch dressing
madison brown

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