Vendredi Recipe

Prep the fillets

Pat catfish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper and drizzle with 1 tablespoon lemon juice. Place fillets in a shallow dish and pour 1 cup buttermilk over them. Cover and refrigerate 20–30 minutes (this tenderizes and helps coating adhere).

Make coating

In a shallow bowl or pie plate combine 3 tbs yellow cornmeal, 1 tbs all-purpose flour, 1 tsp salt, 1/4 tsp cayenne, and 1/2 tsp paprika. Stir to blend evenly.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) to reach roughly 1/4–1/2 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a pinch of coating sizzles immediately.

Coat and fry

Remove fillets from buttermilk, letting excess drip back. Dredge each fillet in the cornmeal mixture, pressing gently so mixture adheres. Shake off excess. Fry fillets in hot oil 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C) and flesh flakes easily. Work in batches to avoid crowding. Transfer to a wire rack set over a baking sheet to drain and keep warm.

Season fillets

If making the Cajun version, skip the cornmeal coating. After buttermilk soak, remove fillets, pat lightly, and sprinkle both sides with 1.5 tsp Cajun seasoning (adjust to taste).

Sauté

Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until butter foams. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant. Add seasoned fillets and cook 3–4 minutes per side (depending on thickness) until browned, sizzling and cooked through (145°F/63°C). Spoon pan juices over fish while cooking. Remove to a warm plate and squeeze lemon wedges over before serving.

Warm 2 cups cooked white rice and reheat 1 cup cooked collard greens if not freshly made. Slice 4 pieces of cornbread and heat briefly in oven or microwave. Plate: place a scoop of rice, a portion of collard greens, and a piece of cornbread beside the catfish. Serve with 1/2 cup tartar sauce or comeback sauce and garnish with chopped parsley. Provide lemon wedges for extra brightness.

Serve 1/4–1/3 lb catfish per person with the warm sides. Offer choice of fried or Cajun sautéed style. Leftover fish can be refrigerated for up to 2 days; reheat gently to preserve texture.