Catfish Basket Recipe
Make 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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Bayou Baskets
Method
Bayou Baskets
- 1
Prep the fish
Rinse catfish fillets and pat dry with paper towels. Cut into 8 roughly equal portions (about 3-4 oz each) suitable for slider-sized baskets. Place fillet pieces in a shallow dish and pour buttermilk and hot sauce over them, turn to coat. Cover and refrigerate 20–30 minutes to tenderize and add flavor.
- 2
Make the dry coating
While the fish soaks, combine all-purpose flour, cornmeal (medium and fine), panko breadcrumbs, paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a wide shallow bowl or rimmed plate. Whisk to distribute spices evenly.
- 3
Prepare the egg wash
Crack the eggs into a separate shallow bowl and lightly beat until blended. This will be the wet dredge between buttermilk and dry coating.
- 4
Bread the catfish
Remove one fillet piece from the buttermilk, allowing excess to drip off. Dip briefly into the beaten eggs, then press firmly into the dry coating mixture to fully coat all sides. Place on a wire rack and repeat with remaining pieces. For a thicker crust, double-dip: return each piece to the egg and dry mixture once more.
- 5
Heat the oil
Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of coating sizzles immediately when added. Maintain oil temperature around 325–350°F while frying.
- 6
Fry the catfish
Working in batches to avoid crowding, carefully add breaded fillets to the hot oil. Fry 2.5–4 minutes per side, turning once, until golden brown and cooked through (internal temperature 145°F / 63°C or flesh flakes easily). Adjust heat as needed to keep consistent frying temperature. Transfer cooked fillets to a wire rack set over a rimmed baking sheet or paper towels to drain and keep warm in a 200°F (95°C) oven if desired.
- 7
Assemble the baskets
Split slider buns horizontally. Spread about 1 teaspoon remoulade sauce on the bottom of each bun. Place a small handful (about 1 tablespoon) of shredded lettuce on the sauce, then top with a fried catfish piece. Add a pickle slice on top of the fish, and a light drizzle (about 1/2 teaspoon) more remoulade if desired. Finish with the top bun and serve with lemon wedges on the side.
- 8
Serve
Arrange the catfish baskets on a platter and serve immediately while hot and crisp. Offer extra remoulade and lemon wedges for squeezing. Leftover fried catfish can be kept in the refrigerator for up to 2 days and reheated in a 375°F oven for 8–10 minutes to re-crisp.