Catfish Platter Recipe

Prepare fish

Pat catfish fillets dry with paper towels. Trim any thin edges so fillets cook evenly. Season both sides lightly with 1 teaspoon seasoned salt and 1/2 teaspoon black pepper (reserve remaining seasoned salt for dredge).

Make dredging stations

Place flour in a shallow dish and stir in 1/2 teaspoon seasoned salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk eggs and buttermilk until combined. In a third bowl or shallow pan, pulse saltine crackers in a food processor to coarse crumbs (about 3 cups), then stir in cornmeal and 1/2 teaspoon cayenne and remaining 1/2 teaspoon seasoned salt to make a coarse crust mixture.

Dredge fillets

Working one at a time: lightly coat a fillet in the seasoned flour, shake off excess; dip into the egg-buttermilk, letting excess drip; press firmly into the saltine-cornmeal mixture to adhere a generous crust on both sides. Place on a wire rack while heating oil. Repeat with remaining fillets.

Flash-fry

Heat a heavy skillet (cast-iron preferred) over medium-high heat and add enough vegetable oil to reach about 1/4 inch depth (approx 3/4 to 1 cup depending on pan). Heat until shimmering and a breadcrumb sizzles when dropped in (about 350°F if using a thermometer). Fry fillets in batches without crowding, 2–3 minutes per side until golden-brown and crust is crisp and internal temperature reaches 145°F. Adjust heat as needed so crust browns without burning. Transfer to a paper towel–lined platter and keep warm in a low oven (200°F) while finishing remaining fillets.

Combine mayonnaise, sweet pickle relish, Dijon mustard, minced jalapeño, lemon juice, Worcestershire sauce, salt, and black pepper in a small bowl. Taste and adjust heat or salt. Refrigerate at least 15 minutes to let flavors meld. If you want milder sauce, remove membranes and seeds from jalapeño before mincing.

Rinse rice under cold water until water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, 3 cups water, 1/2 teaspoon salt, and butter. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

If using bacon: heat a large heavy pot over medium heat and add chopped bacon; cook until fat renders and pieces are browned. Remove most of the fat leaving about 1 tablespoon in the pot. If using smoked turkey, sauté onion in olive oil instead until translucent. Add diced onion and sauté until soft, about 4 minutes. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant. Add chopped collards and toss to wilt slightly. Pour in chicken stock and apple cider vinegar, stir, then cover and reduce heat to medium-low. Simmer 25–30 minutes, stirring occasionally, until greens are tender. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). If liquid reduces too much, add a splash more stock or water. Keep warm until serving.

On each plate, place a portion of rice (about 3/4 cup cooked per serving), a portion of spicy collard greens (or today's vegetable) and one or two flash-fried catfish fillets. Spoon 2 tablespoons of jalapeño tartar sauce alongside, garnish with a lemon wedge and offer hot sauce if desired. Serve immediately so crust stays crisp.