Crispy Buttermilk-Fried Catfish

I have to admit . . . Until the last year or so, I really didn't like fish at all.  I liked shrimp, scallops, lobster and crab legs, but regular fish was just too fishy.  Well, I've discovered it's all about how it's prepared.  

This has become my favorite catfish dish and, of course, it's fried.

It starts like fried chicken, with a tenderizing buttermilk-based marinade.  Because the fillets are so thin, they don't need a long soak.  After just about 15 minutes, they're ready for dredging and frying.

2 cups buttermilk

1 1/2 tsp smoked paprika

1/4 tsp cayenne pepper

Kosher salt

2 tsp garlic powder, divided

Freshly ground pepper

4 catfish fillets (6 oz each), patted dry

3/4 cup finely chopped pickles

1/2 cup mayonnaise

2 Tbsp whole grain mustard

1 Tbsp finely chopped chives

1 Tbsp fresh lemon juice

1/2 cup medium-grind cornmeal

1/3 cup all-purpose flour

Vegetable oil for frying (3 - 4 cups)

Whisk buttermilk, paprika, cayenne, 1/2 tsp Kosher salt, and 1 tsp garlic powder in a shallow bowl; season with black pepper.  Add fish to marinade and turn to coat.  Let sit at room temperature, turning occasionally, 10 - 15 minutes.  

Meanwhile, stir pickles, mayonnaise, mustard, chives, lemon juice, 1/4 tsp kosher salt, and remaining 1 tsp garlic powder in a small bowl to combine.  Season with black pepper.  Set remoulade aside.

Whisk cornmeal, flour and 1 tsp kosher salt in another shallow bowl.  

Working with one fillet at a time, lift fish from marinade, letting excess drip back into bowl.  Dredge in cornmeal mixture, pressing firmly to adhere.  Transfer fish to a baking sheet.  

Pour oil into a large cast-iron skillet to come 1/2" up sides.  Heat over medium-high heat.  Add the fish to the oil and fry until golden brown, about 2 minutes per side.  Transfer to a wire rack set inside a clean rimmed baking sheet and immediately season with salt.  

Serve fish with remoulade.