There’s something heartwarming about the sound of sizzling catfish filling the kitchen while the vibrant aroma of homemade hot sauce dances through the air. One afternoon, inspired by a sudden craving that hit as I was scrolling through old family recipes, I unearthed Mom’s Fried Catfish with Hot Sauce. It instantly took me back to evenings spent around the dinner table, where laughter mingled with the delightful crunch of perfectly fried fish.
This dish isn’t just about the flavors—it’s about bringing comfort and tradition back into our lives, away from the monotonous takeout cycles. With each bite, the catfish boasts a crisp exterior and a tender inside, perfectly complemented by the vibrant heat of the homemade hot sauce. And trust me, making it from scratch is easier than you might think! So, let’s dive into this delightful recipe that promises to impress your family and friends while reigniting your love for home-cooked meals.
Why is Mom’s Fried Catfish with Hot Sauce special?
Sizzling Delight: The combination of crispy catfish and spicy hot sauce creates a symphony of textures and flavors that you won’t find in a fast-food meal.
Family Tradition: This recipe is a nostalgic nod to family gatherings, making it perfect for creating unforgettable memories around the dinner table.
Easy Preparation: With just a few simple steps, you’ll have a restaurant-quality dish right at home—no culinary school needed!
Crowd-Pleasing Flavor: Your family and friends will love the bold, savory taste that brings excitement back to home-cooked meals.
Versatile Pairing: Serve it with your favorite sides for a customizable feast that suits every palate.
Time-Saving: With only 20 minutes of prep and a hands-off marinating time, you can focus on enjoying the fun while the flavors mingle!
Mom’s Fried Catfish with Hot Sauce Ingredients
• Get ready to whip up a mouthwatering dish that’ll make your family ask for seconds!
For the Hot Sauce
- Blended olive oil – A light oil that enhances the flavor of the chiles without overpowering them.
- Red Fresno chiles – Adds a vibrant color and mild heat to the sauce, making it irresistible.
- Jalapeño chile – A bit of extra spice that complements the sweetness of the Fresnos.
- Yellow onion – Brings a savory base that balances out the heat beautifully.
- Garlic cloves – Infuses the sauce with a rich, aromatic flavor that enhances the overall taste.
- Apple cider vinegar – Offers a touch of acidity to cut through the richness of the catfish.
- Red wine vinegar – Adds depth and a complex flavor profile to the hot sauce.
- Red pepper flakes – For an additional kick, adjust to your heat preference.
- Kosher salt – Enhances all the flavors without making it too salty.
For the Catfish
- Whole buttermilk – Tenderizes the catfish and adds a lovely flavor that compliments the frying.
- Worcestershire sauce – Brings a savory depth that marries perfectly with the fish.
- Granulated garlic – A must-have for that extra layer of flavor in the batter.
- Granulated onion – Complements the garlic and adds a sweet note.
- Kosher salt – Essential for seasoning the fish; use it in moderation.
- Freshly ground black pepper – Adds warmth and a hint of spice to the dish.
- Catfish fillets – The star of the show; ensure they’re fresh for the best taste.
- Plain yellow cornmeal – Creates a crispy and golden crust that everyone adores.
- Cayenne pepper – Enhances the flavor with a subtle heat, making the catfish unforgettable.
- Vegetable oil – Perfect for frying due to its high smoke point, ensuring a perfect cook.
Now that you’ve gathered the ingredients for Mom’s Fried Catfish with Hot Sauce, you’re just steps away from a beautiful home-cooked meal that promises not just taste, but a sprinkle of nostalgia and warmth. Happy cooking!
How to Make Mom’s Fried Catfish with Hot Sauce
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Heat oil: In a stockpot over medium heat, pour in the blended olive oil. Add the chopped Fresno chiles, jalapeño, diced onion, and minced garlic. Cook, stirring often, for about 6 to 8 minutes until everything is tender and aromatic.
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Combine flavors: Stir in the apple cider vinegar, red wine vinegar, and red pepper flakes. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Allow it to simmer for 20 minutes, until the veggies are soft and fragrant.
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Cool down: Add kosher salt to the pot, remove from heat, and let the mixture stand for 20 minutes to meld those fantastic flavors together.
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Blend the sauce: Carefully transfer the cooled chile mixture to a blender or food processor. Blend until smooth, stopping to scrape down the sides as needed. This vibrant sauce is going to make your catfish shine!
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Marinate catfish: In a large bowl or ziplock bag, combine the buttermilk, Worcestershire sauce, 1 tablespoon of the hot sauce, granulated garlic, granulated onion, and 1 teaspoon each of kosher salt and black pepper. Add the catfish pieces, cover, and refrigerate for 2 to 8 hours for the best flavor infusion.
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Prepare the batter: In a shallow dish or pie pan, whisk together the yellow cornmeal, cayenne pepper, remaining 3 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. This mix will create that delightful, crunchy coating!
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Heat for frying: In a skillet over medium heat, pour in the vegetable oil. It should be hot enough that a small drop of batter sizzles when it hits the oil—about 350°F.
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Dredge catfish: Remove the marinated catfish from the buttermilk mixture. Dredge each piece in the cornmeal mixture, ensuring they’re well-coated, then let them rest for 5 minutes to set the batter nicely.
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Fry to perfection: Carefully add the catfish to the hot oil, starting with the larger pieces. Fry in batches for about 5 to 7 minutes per side, or until each piece is golden brown and crispy. Drain on a plate lined with paper towels to absorb excess oil. Serve these beauties hot with that homemade hot sauce.
Optional: Garnish with a sprinkling of fresh herbs for an added touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mom’s Fried Catfish with Hot Sauce are perfect for meal prep enthusiasts! You can prepare the hot sauce up to 3 days in advance. Once cooled, simply refrigerate it in an airtight container to maintain its vibrant flavors. Additionally, marinate the catfish in the buttermilk mixture, which can also soak up to 8 hours before you plan to fry—this helps keep the fish tender and flavorful. When you’re ready to serve, dredge the marinated catfish in the cornmeal mixture and fry as directed. This way, you’ll enjoy delicious fried catfish with minimal effort on those busy weeknights!
How to Store and Freeze Mom’s Fried Catfish with Hot Sauce
Fridge: Store leftover fried catfish in an airtight container in the fridge for up to 3 days. To maintain its crunch, reheat in the oven instead of the microwave.
Freezer: For longer storage, place the fried catfish in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe bag and store for up to 2 months.
Reheating: When ready to enjoy, reheat frozen catfish in the oven at 400°F for about 15-20 minutes, until heated through and crispy.
Hot Sauce Storage: Keep homemade hot sauce in a sealed jar in the fridge for up to 2 weeks. The flavors will deepen over time, making it even more delicious!
Expert Tips for Mom’s Fried Catfish with Hot Sauce
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Perfect Temperature: Always heat your oil to about 350°F before frying. This ensures a perfect, crispy exterior without overcooking the catfish inside.
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Marination Time: Don’t rush the marinating process! Allowing the catfish to soak for 2 to 8 hours in buttermilk infuses flavors and adds tenderness.
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Batch Frying: Fry the catfish in batches and avoid overcrowding the pan. This allows for even cooking and prevents the temperature from dropping too much.
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Fresh Ingredients: Use fresh catfish fillets for the best taste and texture. They lead to a more flavorful dish compared to frozen counterparts.
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Crispy Coating: Let the dredged catfish rest for 5 minutes before frying. This helps the cornmeal coating adhere better and achieve maximum crunchiness.
Mom’s Fried Catfish with Hot Sauce Variations
Feel free to add your personal touch to this beloved recipe and make it your own!
- Spicy Add-In: Toss some chopped serrano peppers into the hot sauce for an extra kick that will make your taste buds dance.
- Herb Boost: Mix in fresh chopped parsley or cilantro into the cornmeal for a pop of freshness and a splash of color.
- Gluten-Free: Substitute the plain cornmeal with a gluten-free blend or almond flour to maintain that satisfying crunch!
- Panko Twist: For an even crunchier coating, replace the cornmeal with panko breadcrumbs—it’s a game changer!
- Smoky Flavor: Add smoked paprika to the cornmeal for a delightful depth of flavor that pairs beautifully with the catfish.
- Baking Option: Bake the cornmeal-coated catfish at 425°F for a healthier version that’s still crispy and golden.
- Zesty Citrus: Serve with a squeeze of fresh lemon or lime juice for a bright finish that balances the spiciness of the hot sauce.
- Sweet Heat: Incorporate a teaspoon of honey into the hot sauce to create a sweet-and-spicy fusion that’ll keep everyone coming back for more.
What to Serve with Mom’s Fried Catfish with Hot Sauce?
Bringing the tantalizing flavors of fried catfish to your table opens up a world of delightful pairings that will transport your taste buds.
- Creamy Coleslaw: This crunchy side adds a refreshing contrast, balancing the spiciness of the hot sauce with its creamy, tangy flavor.
- Cornbread: Sweet, buttery cornbread perfectly complements the savory notes of the catfish. The soft texture is a lovely contrast to the crunchy fish.
Pairing fried catfish with cornbread is like a warm hug at the dinner table, inviting everyone to dig in and enjoy!
- Fried Green Tomatoes: Their tartness and crispy coating will harmonize with the catfish while adding another layer of southern charm to your plate.
- Potato Wedges: Crispy on the outside and fluffy on the inside, seasoned wedges are a hearty side that won’t overshadow the star of the meal.
Enjoy dipping these wedges in extra hot sauce for a fiery kick that echoes the flavors of the catfish!
- Lemonade: A chilled glass of lemonade is the perfect drink to cut through the richness of the dish, leaving your palate refreshed.
- Peach Cobbler: Finish your meal with a warm slice of peach cobbler, where the sweetness of the fruit contrasts beautifully with the spicy catfish.
It’s the ideal way to close the meal, wrapping up an evening filled with warmth and flavors.
Mom’s Fried Catfish with Hot Sauce Recipe FAQs
What is the best way to choose fresh catfish?
Absolutely! When selecting catfish, look for fillets that are firm and moist with a fresh, mild smell. They should be spotless and translucent, without any dark spots or discoloration—the fresher, the better!
How long can I store leftover fried catfish in the fridge?
You can keep leftover fried catfish in an airtight container in the fridge for up to 3 days. To maintain that delightful crunch, I recommend reheating it in the oven at 375°F for about 10-15 minutes instead of using the microwave.
Can I freeze the fried catfish? What is the best method?
Yes, you can! To freeze, place the fried catfish in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the fish to a freezer-safe bag for up to 2 months. For reheating, bake the frozen catfish at 400°F for about 15-20 minutes until heated through and crispy.
What should I do if my catfish is soggy after frying?
Very! If your catfish turns out soggy, it may not have been fried at a high enough temperature, or it might need more time to drain after cooking. When frying, ensure the oil is hot (around 350°F) and avoid overcrowding the pan. After frying, let the catfish rest on a paper towel to absorb excess oil.
Is there a dietary concern for pets regarding the hot sauce?
Absolutely! While the hot sauce adds a fantastic flavor to Mom’s Fried Catfish, it contains ingredients that aren’t safe for pets, like onions and possibly spicy peppers. Always keep your catfish separate from feeding any pet, ensuring they get their appropriate meals without risk!
How can I adjust the heat level in the hot sauce?
I often make adjustments based on taste! If you’d like to reduce the heat, cut back on the jalapeño or red pepper flakes. Conversely, for more heat, include extra jalapeños or add a touch of hot sauce to the mix during the cooking process. Enjoy customizing it to match your spice preference!
Mom's Fried Catfish with Hot Sauce: A Crunchy Delight You’ll Love
Ingredients
Equipment
Method
- In a stockpot over medium heat, pour in the blended olive oil. Add the chopped Fresno chiles, jalapeño, diced onion, and minced garlic. Cook, stirring often, for about 6 to 8 minutes until everything is tender and aromatic.
- Stir in the apple cider vinegar, red wine vinegar, and red pepper flakes. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Allow it to simmer for 20 minutes, until the veggies are soft and fragrant.
- Add kosher salt to the pot, remove from heat, and let the mixture stand for 20 minutes.
- Carefully transfer the cooled chile mixture to a blender or food processor. Blend until smooth.
- In a large bowl or ziplock bag, combine the buttermilk, Worcestershire sauce, 1 tablespoon of the hot sauce, granulated garlic, granulated onion, and 1 teaspoon each of kosher salt and black pepper. Add the catfish pieces, cover, and refrigerate for 2 to 8 hours.
- In a shallow dish or pie pan, whisk together the yellow cornmeal, cayenne pepper, remaining 3 teaspoons of kosher salt, and 1/2 teaspoon of black pepper.
- In a skillet over medium heat, pour in the vegetable oil. It should sizzle when the batter hits.
- Remove the marinated catfish from the buttermilk mixture. Dredge each piece in the cornmeal mixture, ensuring they're well-coated, then let them rest for 5 minutes.
- Carefully add the catfish to the hot oil, frying for about 5 to 7 minutes per side, or until golden brown and crispy. Drain on paper towels.