Basket Popcorn Catfish Recipe

Prep fish

Pat the catfish fillets dry with paper towels and cut into 1 1/2–2 inch wide finger pieces (bite-sized 'popcorn' style but slightly larger so they hold the basket topping). Season both sides lightly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Make batter

In a shallow bowl whisk together 1 cup buttermilk and 1 large egg until smooth. In a separate wide bowl combine 1 cup all-purpose flour, 1 cup cornmeal, 1 teaspoon baking powder, remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne. Use the batter for dipping (wet-dry method): first into the buttermilk mixture, then into the dry mix, pressing to adhere.

Prepare breadcrumb mix

In a medium bowl combine 1 1/2 cups panko, 1/4 cup finely grated Parmesan, 2 tablespoons finely chopped parsley, 1/2 teaspoon garlic powder and 1 teaspoon lemon zest. Stir to combine. Drizzle in 3 tablespoons melted butter and mix until crumbs are uniformly moistened but still loose.

Form baskets on fish

After dredging each piece of catfish in the dry mixture (see Catfish and Batter), set them on a wire rack. Press a generous tablespoon of the panko-Parmesan mixture onto the top and sides of each piece so it adheres (the wet batter will act as glue). For a more pronounced 'basket' shape, mound crumbs to create a rim around the edges of each piece. Let sit 5–10 minutes to help adherence.

Heat oil

Pour 4 cups neutral oil into a heavy skillet or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Fry the catfish

Working in batches to avoid crowding, carefully lower the crumb-coated catfish pieces into the hot oil, crumbed-side up for the first 30 seconds to set the panko. Fry 3–4 minutes per side (total 5–7 minutes depending on size) until golden brown and cooked through (internal temperature 145°F / 63°C). Use a slotted spoon or spider to flip and remove to a paper-towel-lined rack to drain. Sprinkle a pinch of coarse salt on each piece while hot, if desired.

Make sauce

While the oil heats, whisk together 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 1 teaspoon hot sauce, 1 tablespoon lemon juice, 1 teaspoon chopped capers, 1 tablespoon chopped cornichon or dill pickle and 1 tablespoon chopped green onion. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, hot sauce or salt to preference. Chill until ready to serve.

Arrange 3–4 pieces of the basket popcorn catfish per serving on a platter or individual plates. Garnish with lemon wedges and parsley sprigs. Serve immediately with the remoulade-style dipping sauce on the side so the crumb 'basket' remains crisp.

Leftovers: Reheat in a 375°F (190°C) oven on a wire rack set over a sheet pan for 8–10 minutes to regain crispness. Avoid microwaving or they will lose crunch.