Fried Catfish Basket Recipe

Name: American Charlie Grill & Taverns Fried Catfish Basket Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 1.25 lb catfish fillets; 1 cups buttermilk; 1 tbs hot sauce; 1 tsp salt; 0.5 tsp black pepper; 1 cups yellow cornmeal; 0.5 cups all-purpose flour; 1 tsp seasoned salt; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 0.5 tsp black pepper; 4 cups vegetable oil (or peanut oil) for frying; 1 to taste lemon wedges; 0.5 cups tartar sauce or remoulade; 0.5 cups pickle slices (optional); 1 tbs fresh chopped parsley (optional); 0.5 tsp salt

Inspired by American Charlie Grill & Tavern

Time1h

Serves4

Make Fried Catfish Basket Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Catfish and Marinade

1 1/4 lb catfish fillets

1 cups Buttermilk

1 tbs Hot sauce

1 tsp Celtic sea salt

1/2 tsp black pepper

Coating

1 cups yellow cornmeal

1/2 cups 00 bread flour

1 tsp seasoned salt

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1/2 tsp black pepper

Frying & Serving

4 cups vegetable oil (or peanut oil) for frying

1 to taste lemon wedges

1/2 cups tartar sauce or remoulade

1/2 cups pickle slices (optional)

1 tbs fresh chopped parsley (optional)

1/2 tsp Celtic sea salt

Method

Catfish and Marinade

Prep fillets

Pat the catfish fillets dry with paper towels and cut into serving-size pieces (about 3–4 oz each). This recipe uses about 1¼ lb total.

In a shallow dish, whisk together buttermilk, hot sauce, 1 tsp salt and ½ tsp black pepper. Submerge the fillets in the marinade, cover, and refrigerate for 30 minutes to 1 hour. The buttermilk tenderizes the fish and helps the coating adhere.

Coating

While the fish marinates, combine the yellow cornmeal, all-purpose flour, seasoned salt, paprika, garlic powder, onion powder, cayenne, and ½ tsp black pepper in a wide shallow bowl or pie plate. Whisk to blend and break up any lumps.

Set up a dredging station: the coated bowl for dredging and a wire rack or tray lined with paper towels to rest the coated fillets before frying.

Frying & Serving

Heat oil in a heavy-bottomed skillet or Dutch oven over medium-high heat to 350°F (175°C). Use enough oil to give at least 1 to 1½ inches depth so the fillets can float slightly while cooking. If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and brown within 30–40 seconds.

Working in batches (do not overcrowd), remove a fillet from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly so the coating adheres. Shake off excess and place on the rack for 1–2 minutes to set.

Carefully lower 2–3 fillets (depending on pan size) into the hot oil. Fry for 3–4 minutes per side, flipping once, until golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily. Total frying time will depend on thickness (thin fillets may take less time).

Use a slotted spatula or spider to transfer fried fillets to a paper towel–lined tray. Immediately sprinkle lightly with ½ tsp salt while still hot to season the crust.

Repeat with remaining fillets, letting oil return to temperature between batches. If the coating is browning too quickly before the fish cooks through, reduce heat slightly.

Serve hot in a basket or on a plate with lemon wedges, tartar sauce or remoulade, optional pickle slices and a sprinkle of chopped parsley. For a classic 'basket' presentation, line a basket with paper or parchment and include fries or hush puppies if desired.