Fried Catfish Recipe

Prepare the fish

Rinse catfish fillets under cold water and pat dry with paper towels. Trim any thin edges so pieces are even thickness (about 1/2" to 1" thick).

Soak

Place fillets in a shallow dish and pour 2 cups buttermilk over them. Add 1 tablespoon hot sauce if using. Cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time). This tenderizes and reduces fishy flavor.

Make the dredge

In a wide, shallow bowl or pie plate combine 1 1/2 cups all-purpose flour and 1/2 cup fine yellow cornmeal. Stir in 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). Mix thoroughly so seasoning is even.

Heat oil

Pour 2 cups neutral oil into a large cast-iron skillet or heavy-bottomed frying pan to a depth of about 1/2"–3/4". Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately on contact.

Dredge and fry

Remove a fillet from the buttermilk, letting excess drip back into the dish, then dip briefly into the 1/2 cup additional buttermilk if needed to help coating stick. Press the fillet into the seasoned flour-cornmeal mixture, coating both sides and shaking off excess. Carefully place into hot oil. Do not overcrowd the pan — fry in batches if needed. Fry 3–4 minutes per side for 1/2"–1" thick pieces, flipping once, until golden brown and internal flesh flakes to 145°F (63°C). Adjust time for thicker pieces (4–6 minutes per side).

Drain and rest

Use a slotted spatula or spider to transfer fried fillets to a wire rack set over a baking sheet or to paper towels. Keep warm in a 200°F (95°C) oven while remaining batches cook to maintain crispness.

Finish and serve

Sprinkle hot fillets with a light pinch of salt while still hot, garnish with chopped parsley if desired, and serve with lemon wedges and your choice of two sides.

Cook vegetables

Melt 1 tablespoon butter in a medium skillet over medium heat. Add 1/4 cup chopped onion, 1/4 cup chopped green bell pepper and 1 chopped celery stalk. Sauté until vegetables are softened, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add tomatoes and season

Stir in 1/2 cup diced tomatoes with their juices, 1 teaspoon tomato paste, 1/2 teaspoon Creole or Cajun seasoning and 1/2 teaspoon Worcestershire sauce. Simmer 4–6 minutes to thicken slightly.

Cook shrimp

Add the peeled and deveined shrimp (about 1/2 lb) to the skillet and cook 2–4 minutes, stirring, until shrimp are opaque and cooked through. Taste and adjust seasoning with salt, pepper or more Creole seasoning if needed.

Finish and serve

Stir in 1 tablespoon chopped fresh parsley. Serve the shrimp creole spooned over 1 cup hot cooked rice alongside the fried catfish, or serve as a topping on the fish.