Whole Fried Catfish Recipe
Served with lemon and housemade cocktail sauce
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Ingredients
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For the Fried Catfish
For the Cocktail Sauce
For Serving
Method
Preparing the Catfish
- 1
Soaking the Catfish
Place the cleaned whole catfish in a large bowl and pour the buttermilk over them. Ensure the fish are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
- 2
Preparing the Breading
In a separate large bowl, combine the all-purpose flour, cornmeal, cayenne pepper, paprika, salt, and black pepper. Mix well to create an even breading mixture.
Frying the Catfish
- 3
Heating the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a thermometer or drop a small piece of the breading mixture into the oil; it should sizzle upon contact.
- 4
Breading the Catfish
Remove the catfish from the buttermilk, allowing excess liquid to drip off. Dredge each catfish in the flour mixture, ensuring they are well coated on both sides. Shake off any excess breading.
- 5
Frying the Catfish
Carefully place the breaded catfish into the hot oil, being cautious not to overcrowd the pot. Fry for about 8-10 minutes, turning occasionally, until the fish is golden brown and cooked through (internal temperature should reach 145°F or 63°C).
- 6
Draining the Catfish
Using a slotted spoon or tongs, remove the fried catfish from the oil and place them onto a plate lined with paper towels to drain any excess oil.
Making the Cocktail Sauce
- 7
Combining Ingredients
In a medium bowl, mix together the ketchup, horseradish, lemon juice, and Worcestershire sauce. Stir until well combined.
- 8
Seasoning the Sauce
Taste the cocktail sauce and adjust the seasoning with salt and black pepper as needed.
Serving
- 9
Plating the Dish
Serve the whole fried catfish immediately with lemon wedges on the side and a generous portion of the housemade cocktail sauce.
