Fried Catfish Recipe

Prepare and marinate

Rinse the catfish and pat dry. Cut fillets into 16 strips roughly 4–5 inches long. In a shallow bowl, whisk together the buttermilk and hot sauce. Submerge the catfish strips in the buttermilk mixture, cover, and refrigerate for 20–30 minutes while you prepare other components.

Make coating

In a wide shallow dish combine 1 1/2 cups flour, 1 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1/4 tsp cayenne. Mix thoroughly so spices are evenly distributed.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven (enough to come about 1/2–3/4 inch up the side for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30–40 seconds. Maintain steady temperature during frying.

Dredge and fry

Working in batches of 4 strips to avoid crowding, remove fish from buttermilk letting excess drip back into bowl. Dredge each strip thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess and carefully lay into hot oil. Fry 3–4 minutes per side until golden brown and internal fish is opaque and flakes easily (internal temp ~145°F / 63°C). Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining fish.

Prepare potatoes

Peel (optional) and cut potatoes into fries about 1/2 inch thick. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Pat completely dry with towels.

Fry potatoes

Heat 2 cups oil in a large heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale, tender but not browned. Remove to paper towels. Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes more until golden and crisp. Drain on paper towels and immediately toss with 1 tbsp salt. Keep warm and crisp until serving.

Make batter

In a bowl combine 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp sugar. Stir in 1/2 cup finely chopped onion. In a separate small bowl whisk the egg and 1/2 cup milk, then pour into dry ingredients and stir until just combined. Batter should be thick but spoonable; add a tablespoon of additional milk if too stiff.

Fry hush puppies

Heat 1 cup oil (or use the same frying oil if capacity allows) to 350°F (175°C). Using a teaspoon or small scoop, drop rounded tablespoons of batter into hot oil, frying in batches so they don't touch. Fry 2.5–3.5 minutes, turning as needed, until deep golden. Remove to paper towels to drain.

Arrange 16 fried catfish strips, fries, and hush puppies on a platter divided for four servings. Serve with lemon wedges and tartar sauce or hot sauce on the side. Recommend 4 catfish strips, a generous handful of fries, and 3–4 hush puppies per person. Serve immediately while hot and crisp.