Catfish Dinner Recipe

Marinate

Pat catfish fillets dry with paper towels. Combine 2 cups buttermilk and 1 tablespoon hot sauce in a shallow dish. Submerge fillets in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 2 hours. This tenderizes and seasons the fish.

Prepare Breading

In a wide shallow bowl or rimmed plate, whisk together 1.5 cups all-purpose flour, 3/4 cup cornmeal, 1/4 cup fine cornmeal (if using), 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. In a separate bowl, beat 2 eggs with 1/4 cup milk to make an egg wash.

Heat Oil

Pour vegetable oil into a large heavy-bottomed skillet or Dutch oven to reach about 1 to 1.5 inches depth (about 1 L in quantity listed). Heat over medium-high until oil temperature reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of the breading into the oil — it should sizzle and brown slowly, not smoke.

Bread the Fish

Remove one fillet from the buttermilk, letting excess drip off. Dredge first in the dry flour-cornmeal mixture, then dip into the egg wash, and finally press again into the dry mixture to form an even coat. Shake off excess. Repeat with remaining fillets. For extra-crisp, press a little extra dry mix onto the fillets before frying.

Fry

Carefully lower fillets into the hot oil without crowding (work in 2 batches if necessary). Fry for 3–5 minutes per side depending on thickness, turning once, until golden-brown and internal temperature reaches 145°F (63°C) or the fish flakes easily with a fork. Maintain oil temperature around 325–350°F for even cooking; adjust heat as needed.

Drain & Rest

Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup grated carrot. In a separate small bowl whisk together 1/2 cup mayonnaise, 1.5 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Pour dressing over the cabbage mixture and toss thoroughly to coat. Refrigerate for at least 15–30 minutes to let flavors meld. Taste and adjust salt, vinegar or sugar as needed before serving.

Make Batter

In a medium bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt, and 1 tablespoon sugar. Stir in 1/2 cup finely chopped onion. In a separate bowl beat 1 egg with 1/2 cup buttermilk, then mix the wet into the dry until just combined — thick spoonable batter. Do not overmix.

Heat Oil

In a deep pot or Dutch oven, pour oil to reach about 2–3 inches depth and heat to 350°F (175°C).

Fry Hush Puppies

Using two spoons or a small cookie scoop (~1.5 tablespoons batter each), drop rounded mounds of batter into the hot oil in small batches to avoid crowding. Fry 2–3 minutes, turning as needed, until deep golden brown and cooked through. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in the oven if desired.

Portion

Serve 3 hush puppies per person (from the batch of about 12).

Plate one fried catfish fillet per serving with a generous scoop of coleslaw on the side and three hush puppies. Garnish with a lemon wedge and a sprinkle of chopped parsley if desired. Serve immediately with hot sauce or tartar sauce to taste.