Jul 09 2026
Restaurants›Cotham's In the City›Farm-raised Catfish Recipe

Farm-raised Catfish Recipe

Inspired by Cotham's In the City
Time1h
Serves2

Served with fries, slaw, fritters & pups (2 piece) 14.99 (3 piece) 17.99 Extra piece 4.00

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Catfish

Fries

Coleslaw

Corn Fritters

Hush Puppies

Method

Catfish

  1. 1

    Prep and season catfish

    Pat dry the catfish fillets. Lightly season with 1/2 tsp salt and 0.25 tsp black pepper per side.

  2. 2

    Wet and dry dredges

    Whisk buttermilk and 2 eggs in one bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper.

  3. 3

    Dredge catfish

    Dip fillets in the wet mixture, then coat thoroughly with the dry dredge. Shake off excess.

  4. 4

    Heat oil

    Pour enough vegetable oil into a heavy pot to reach 3 inches deep and heat to 350–360°F (175–180°C).

  5. 5

    Fry catfish

    Fry in batches 4–6 minutes per side until golden and cooked through. Drain on a rack.

Fries

  1. 6

    Prepare potatoes

    Scrub potatoes and cut into evenly sized fries. Rinse and pat dry to remove surface starch.

  2. 7

    First fry

    Heat oil to 325°F (165°C). Fry potatoes in batches 5–7 minutes until pale and tender. Drain.

  3. 8

    Final fry and season

    Increase oil to 375°F (190°C). Return fries in batches and fry 2–4 minutes until crisp and golden. Drain and season with 1 tsp salt while hot.

Coleslaw

  1. 9

    Make dressing

    Whisk mayonnaise, apple cider vinegar, sugar, 0.5 tsp salt, and 0.25 tsp pepper until smooth.

  2. 10

    Toss slaw

    Toss shredded cabbage and carrot with dressing. Chill 15–30 minutes to meld flavors.

Corn Fritters

  1. 11

    Batter

    In a bowl, mix corn kernels with 0.5 cup flour, 0.25 cup cornmeal, 0.5 tsp baking powder, 0.25 tsp salt, and 2 tbsp onion powder. In another bowl whisk 1 egg with 0.5 cup milk; combine the wet and dry ingredients to form a thick batter.

  2. 12

    Fry fritters

    Heat oil to 360°F (182°C). Drop spoonfuls of batter and fry until golden, about 2–3 minutes per side. Drain on paper towels.

Hush Puppies

  1. 13

    Hush puppy batter

    In a bowl, combine 0.75 cup cornmeal, 0.25 cup flour, 1 tbsp sugar, 0.5 tsp baking powder, 0.25 tsp salt, and 2 tbsp finely chopped onion. Stir in 1 egg and 0.5 cup milk to make a thick batter.

  2. 14

    Fry hush puppies

    Heat oil to 360°F (182°C). Drop spoonfuls of batter into oil and fry until puffed and golden, about 2–3 minutes. Drain on paper towels.

Plating

  1. 15

    Serve

    Plate 2 catfish fillets with a generous portion of fries, a serving of coleslaw, corn fritters, and hush puppies. Garnish with lemon wedges if desired and serve immediately.

More from Cotham's In the City