Fried Shrimp / Catfish Recipe

Trim and portion

Pat shrimp and catfish pieces dry with paper towels. Trim any remaining membranes from catfish and cut into evenly sized 3–4 ounce portions so they cook uniformly.

In a large bowl, whisk together buttermilk, hot sauce, 1.5 tsp kosher salt and 1/2 tsp black pepper. Submerge shrimp and catfish in the marinade. Cover and refrigerate at least 30 minutes and up to 2 hours. (Do not marinate longer than 2 hours for delicate texture.)

In a shallow rimmed pan or pie plate, whisk together the 1.5 cups flour and 1 cup cornmeal until uniform. Add paprika, garlic powder, onion powder, cayenne, dried thyme, 1/2 tsp black pepper and 1.5 tsp kosher salt; mix well. Break up lumps so the mixture is even.

If you prefer a thicker, stickier crust, combine 1/4 cup flour and 2 tbs water in a small bowl to make a thin paste. Set aside.

In a heavy, deep skillet or Dutch oven, add oil to reach about 1.5–2 inches deep (about 5–6 cups depending on vessel). Heat over medium-high to 350°F (175°C). Use a thermometer to maintain 325–350°F during frying.

Remove one small batch of seafood from the marinade, allowing excess buttermilk to drip back into the bowl. For catfish pieces: if using the optional flour paste, brush a thin layer onto the fish before dredging (this helps the coating adhere). For shrimp: let excess drip but do not brush with paste unless you want extra crust.

Dredge each piece in the dry coating, pressing lightly so the mixture adheres. Shake off any loose excess. Place on a wire rack or plate while you work in batches; do not overcrowd.

Carefully lower 4–6 shrimp or 2–3 catfish pieces into the hot oil depending on size so the oil temperature does not drop too far. Fry shrimp 2.5–3.5 minutes until golden and cooked through (opaque, 145°F internal). Fry catfish pieces 4.5–6 minutes until golden brown and cooked through (flakes easily, 145°F internal). Turn pieces once halfway through for even color.

Using a slotted spoon or spider, transfer fried seafood to a wire rack set over a baking sheet or to paper towels to drain. Keep in a single layer and hold in a 200°F oven if frying remaining batches so everything stays warm and crisp.

When all batches are fried, sprinkle fried pieces with a light pinch of kosher salt to taste. Arrange shrimp and catfish on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately with tartar sauce or remoulade for dipping.