Catfish & Eggs Recipe

Marinate

Pat catfish fillets dry with paper towels. Place in a shallow dish and pour buttermilk and hot sauce over the fillets, turning to coat. Cover and refrigerate for 20–30 minutes (or up to 1 hour) to tenderize and add flavor.

Prep Dredge

While fish marinates, combine flour, cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne, 1/2 tsp garlic powder, and 1/2 tsp paprika in a wide shallow bowl or plate. Mix thoroughly.

Heat Oil

Pour about 1/2-inch to 1-inch depth of vegetable oil into a heavy skillet (approximately 2 cups for a 10–12 inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of the dredge sizzles immediately when dropped in.

Dredge and Fry

Remove a fillet from the buttermilk, letting excess drip off. Dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Shake off excess. Carefully place in hot oil, do not overcrowd (work in batches if needed). Fry 3–4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C), turning once. Adjust heat as needed to keep oil between 325–350°F.

Drain

Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. Keep in a warm oven (200°F / 95°C) if frying in batches. Serve with optional lemon wedges.

In a small saucepan bring 1.5 cups water and 1/2 cup whole milk to a gentle boil. Stir in 1/2 cup quick grits and 1/4 tsp salt. Reduce heat to low and simmer, stirring frequently, for 4–6 minutes until thickened and tender (follow package times for your grits). Stir in 1 tablespoon butter and 1/8 tsp black pepper. Keep covered on very low heat until ready to serve, stirring occasionally.

Cook Eggs

About 5 minutes before serving, melt 1 tablespoon butter in a small nonstick skillet over medium-low heat. Crack 2 eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes; cover the pan for the last minute to help set whites if needed. For over-easy: cook until whites set, flip carefully and cook 15–30 seconds more. Season with 1/4 tsp salt and a pinch of black pepper.

Toast 2 slices of bread to your preference in a toaster or in a skillet over medium heat. Spread 1 tablespoon butter on the warm toast and cut diagonally if desired.