Ghost Pepper Creole Catfish

Bold Southern flavor with controlled heat.

Crispy, golden catfish meets a spicy Creole-style drizzle made with Sweet Home Ghost Pepper Hot Sauce. This Ghost Pepper Creole Catfish delivers deep Southern flavor with just enough heat to keep things exciting — not overwhelming. Cornmeal-crusted catfish provides the perfect base, while a buttery, tangy Creole drizzle lets you customize the spice level bite by bite. It’s ideal for spice lovers, seafood fans, and anyone looking to add a little Louisiana-inspired flair to their table.

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: ~30–35 minutes

Ingredients

• For the Catfish
• 4 catfish fillets
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon Creole seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 cup buttermilk
• Oil for frying (vegetable or canola)
• For the Ghost Pepper Creole Drizzle
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2–3 teaspoons Sweet Home Ghost Pepper Hot Sauce (to taste)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Optional: chopped parsley or green onions

Instructions

Prepare the catfish
Pat catfish fillets dry. Season lightly with salt and pepper. Pour buttermilk into a shallow bowl and soak fillets for 5–10 minutes.

Mix the coating
In a separate bowl, combine cornmeal, flour, Creole seasoning, smoked paprika, garlic powder, and black pepper.

Coat and fry
Heat oil in a large skillet over medium-high heat. Remove catfish from buttermilk and dredge in cornmeal mixture, pressing gently to adhere.
Fry fillets 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate.

Make the Creole drizzle
In a small saucepan, melt butter with olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in Ghost Pepper Hot Sauce, lemon juice, and Worcestershire sauce. Heat gently for 1–2 minutes.

Serve
Spoon drizzle lightly over fried catfish or serve on the side for dipping. Garnish if desired.

Perfect Pairings

• Creamy grits or cheesy grits
• Coleslaw or Cajun slaw
• Fried okra or hushpuppies
• Sweet Home Pickles or Chow Chow
• Sweet tea, lemonade, or a crisp cider

Tip: This recipe is about flavor, not punishment — start with less sauce and add more as you go.