Catfish & Eggs Recipe

Marinate

Pat the catfish fillets dry with paper towels. Place them in a shallow dish and pour the buttermilk over the fillets to coat. Cover and refrigerate for 20–30 minutes to tenderize and reduce fishy odor.

Prepare breading

In a shallow plate or pie dish, whisk together 3 tablespoons flour, 3 tablespoons cornmeal, paprika, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.

Dredge

Remove fillets from buttermilk, letting excess drip off. Dredge each fillet in the flour-cornmeal mixture, pressing lightly so the coating adheres. Shake off excess.

Fry

Pour vegetable oil into a heavy skillet to reach about 1/4-inch depth and heat over medium-high until shimmering (about 350°F / 175°C or when a pinch of flour sizzles). Add the fillets and cook 3–4 minutes per side until golden brown and cooked through (internal temperature 145°F / 63°C). Avoid overcrowding; cook in batches if needed. Transfer to a wire rack set over a baking sheet and tent loosely with foil. If desired, dot with 1 tablespoon butter while resting to add gloss and flavor.

If using fresh potatoes, wash, peel (optional) and grate, then squeeze out as much moisture as possible using a clean towel. If using thawed frozen shredded hash browns, squeeze any excess water. In a bowl combine 1 cup shredded potato, 1 tablespoon grated onion (if using), 1 tablespoon flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix to combine.

Heat a large nonstick skillet over medium heat and add 1–2 tablespoons oil or butter. Add the potato mixture in an even layer and press gently with a spatula. Cook undisturbed 4–6 minutes until the bottom is deeply golden and crisp. Flip in sections or invert onto a plate and slide back into the pan. Cook another 3–5 minutes until golden and cooked through. Adjust seasoning to taste and keep warm in low oven (200°F / 95°C) while finishing other components.

Cook eggs to order

Heat a small nonstick skillet over medium-low and add 1 teaspoon butter or oil. For sunny-side-up: crack eggs into the pan, season with 1/4 teaspoon salt and a pinch of pepper, cover and cook gently 3–4 minutes until whites set but yolks remain runny. For over-easy: cook 2–3 minutes until whites set, flip carefully and cook 15–30 seconds more. For scrambled: beat eggs with salt and pepper and cook, stirring, until soft curds form. Remove from heat and keep warm.

Toast or warm your choice of bread. Spread butter on the bread if desired. Place one toasted bread piece on each plate (or two pieces on one plate depending on serving style).

Arrange one fried catfish fillet per serving beside or atop the bread, add the cooked eggs, and portion the hash browns. Garnish with a lemon wedge and serve hot with optional hot sauce or tartar sauce on the side.