Fried Catfish Platter Recipe
Includes catfish fillets, fries, and hushpuppies.
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Ingredients
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Catfish Fillets
Fries
Hushpuppies
Method
Catfish Fillets
Prepare the Marinade
In a large bowl, pour 2 cups of buttermilk. Add the catfish fillets and ensure they are fully submerged. Cover and refrigerate for at least 1 hour.
Prepare the Coating
In a shallow dish, mix together cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper.
Heat the Oil
In a large skillet, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat and Fry the Catfish
Remove the catfish from the marinade, allowing excess buttermilk to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating. Carefully place them in the hot oil, frying for about 5-7 minutes on each side or until golden brown. Remove and drain on paper towels.
Fries
Prepare the Potatoes
Peel and cut the potatoes into thin strips or wedges. Soak them in cold water for at least 30 minutes to remove excess starch.
Heat the Oil for Frying
In a deep fryer or large pot, heat 2 cups of vegetable oil over medium-high heat.
Fry the Potatoes
Once the oil is hot, drain the potatoes and pat them dry. Fry in batches until golden brown and crispy, about 4-6 minutes. Remove and drain on paper towels, then sprinkle with salt.
Hushpuppies
Prepare the Batter
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. In another bowl, mix the buttermilk, egg, and finely chopped onion. Combine both mixtures until just blended.
Heat the Oil
In a separate pot, heat 2 cups of vegetable oil over medium-high heat.
Fry the Hushpuppies
Once the oil is hot, drop spoonfuls of the batter into the oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
