Southern Fried Catfish Platter Recipe

Marinate

Pat catfish fillets dry with paper towels. Place fillets in a shallow dish and pour 1 cup buttermilk mixed with 1 tablespoon hot sauce over them. Cover and refrigerate for 30–60 minutes to tenderize and season.

Prepare Coating

In a wide shallow bowl combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1.5 teaspoons salt and 3/4 teaspoon black pepper. In a separate shallow dish place 1/2 cup flour for dusting.

Heat Oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 1 liter total). Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of bread browns in about 60 seconds.

Dredge and Fry

Remove one fillet at a time from buttermilk allowing excess to drip back into the dish. Lightly dust each fillet in the 1/2 cup flour, then dip back briefly into the buttermilk and press into the cornmeal-flour mixture until well-coated. Shake off excess. Carefully lower into the hot oil and fry in batches (do not overcrowd) for 3–5 minutes per side, or until golden brown and internal temperature reaches 145°F (63°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Finish

When all fillets are cooked, let rest 2 minutes. Season lightly with extra salt if desired and garnish with fresh parsley and lemon wedges when plating.

Prep Potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak at least 30 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.

Par-Fry

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Toss dried potato sticks with 1 tablespoon cornstarch and a pinch of salt to help crisping. Fry in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Final Fry

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm and crisp in a warm oven if needed.

Make Batter

In a bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon sugar and 1/2 teaspoon salt. Stir in 1/4 cup finely diced yellow onion. In a separate small bowl whisk 1 beaten egg with 1/2 cup buttermilk, then pour into dry ingredients and mix until just combined. Batter should be thick but scoopable; if too thick add up to 1–2 tablespoons additional buttermilk.

Heat Oil

Heat oil to 350°F (175°C) in a pot or deep fryer (can use same oil after frying potatoes, but ensure temperature is correct).

Fry

Using two spoons or a small cookie scoop, drop rounded tablespoon-sized portions of batter into the hot oil, frying in small batches so they have space. Fry 2–3 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 teaspoon lemon juice and 1 tablespoon chopped fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and chill at least 15 minutes for flavors to meld.

Whisk together 1/4 cup ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon lemon juice and 1/4 teaspoon hot sauce (optional). Taste and adjust heat or acidity as desired. Chill briefly before serving.

Arrange fried catfish fillets on plates with a generous portion of French fries and 4–6 hushpuppies. Spoon tartar and cocktail sauces into small ramekins alongside. Garnish with lemon wedges and a sprinkling of fresh parsley. Serve immediately while everything is hot and crisp.