Checkered Basket Catfish Qr Menu Recipe

Rinse and pat dry

Rinse the catfish fillets under cold water and pat completely dry with paper towels. Trim any remaining skin or thin edges so fillets are even in thickness.

Brine and soak

In a shallow bowl or resealable bag combine 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Submerge the catfish fillets in the mixture, cover or seal, and refrigerate for 30–45 minutes. This tenderizes and seasons the fish while ensuring the breading adheres.

Prepare breading station

While the catfish soaks, set up a breading station with three shallow dishes: one for the buttermilk-soaked fillets (left as-is), one for the flour-cornmeal mixture, and one for any dry extras. In a large shallow bowl combine 1.5 cups all-purpose flour, 1 cup yellow cornmeal, 1 cup cornflake crumbs (if using) and season with 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk to combine and break up any clumps.

Dredge fillets

Remove a fillet from the buttermilk mixture, let excess drip off, then press firmly into the breading mixture, covering both sides completely. Shake off excess and set on a wire rack. Repeat for all fillets. For extra crispness, double-dip: return the fillet briefly to the buttermilk and re-coat with the breading mixture.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet (or use a deep fryer). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. If using a skillet, you should have about 1/2–3/4-inch depth of oil for shallow frying. Maintain temperature between 325–350°F while frying.

Fry catfish

Working in batches to avoid crowding, carefully place breaded fillets into the hot oil. Fry 3–4 minutes per side (depending on thickness) until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust heat as needed to prevent burning; flip once halfway through cooking.

Drain and finish

Use a slotted spatula to transfer cooked fillets to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Immediately dot each fillet with a small amount of butter (about 1/2 tablespoon per fillet) so it melts over the hot fish, and sprinkle with chopped parsley and a squeeze of fresh lemon juice to taste.

Prepare serving baskets or rolls

If using small dinner rolls or mini baskets for a checkered presentation, warm them in a 350°F (175°C) oven for 5–7 minutes until lightly toasted. Arrange rolls or baskets in a checkered pattern on the serving platter.

Assemble and serve

Place a fried catfish fillet onto each roll or inside each mini basket if using. Serve with 2 tablespoons tartar sauce per 2 fillets and optional sliced pickled jalapeños for heat. Offer lemon wedges on the side. Serve immediately while hot and crisp.