Southern Fried Mississippi Catfish Recipe

Prep fish

Pat catfish fillets dry with paper towels. Cut into serving pieces (about 4–6 oz each). Season both sides lightly with 1/2 teaspoon of the salt and a pinch of black pepper.

Buttermilk soak

In a shallow dish, whisk together buttermilk, hot sauce, and the egg until combined. Submerge the fillets in the mixture and refrigerate for 20–30 minutes to tenderize and help the breading adhere.

Make breading mix

In a wide bowl or on a large plate combine flour, cornmeal, panko, remaining 1 tsp salt, 3/4 tsp black pepper, paprika, garlic powder, onion powder and cayenne. Mix until evenly distributed.

Dredge fish

Remove fillets from the buttermilk, letting excess drip off. One at a time, press each fillet into the breading mixture, coating thoroughly and pressing gently so the mixture adheres. Set on a wire rack for 5 minutes to help coating set.

Fry

Heat 3–4 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry fillets in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if necessary.

In a small bowl combine mayonnaise, chopped cooked crawfish, lemon juice, Dijon, minced garlic, smoked paprika, hot sauce, salt and black pepper. Stir until smooth. Taste and adjust seasoning (add more lemon for brightness or hot sauce for heat). Refrigerate until ready to serve. Makes enough for 4 servings as a condiment.

In a large bowl combine green cabbage, red cabbage and carrot. In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and pepper until smooth. Pour dressing over vegetables and toss to coat thoroughly. Let sit in refrigerator 15–30 minutes to meld flavors before serving.

Cut & soak

Wash and peel potatoes if desired. Cut into 1/3–1/2-inch thick fries. Place fries in a bowl of cold water and soak 20–30 minutes to remove excess starch; this helps them crisp.

Dry & par-fry

Drain and pat fries very dry. Heat oil in a heavy pot to 325°F (163°C). Fry the potatoes in batches 3–4 minutes until soft but not colored. Remove to a paper towel-lined tray.

Crisp

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with salt and paprika, and toss to coat.

On each plate, place a portion of house cut fries and a generous scoop of creamy tart coleslaw. Lay a fried catfish fillet beside the sides. Spoon a tablespoon or two of crawfish aïoli over the fillet or serve on the side for dipping.

Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately while fish and fries are hot and crisp.