Catfish & Fries Recipe

Prepare fillets

Pat catfish fillets dry with paper towels. If fillets are thicker than 1/2 inch, cut into even portions so they cook evenly.

Marinate

Place fillets in a shallow dish and pour buttermilk over them. Add 1 tablespoon hot sauce if using and turn to coat. Cover and refrigerate 20–30 minutes (or up to 2 hours). This tenderizes and reduces fishy odor.

Make dredge

In a shallow bowl or pie plate combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine and break up any lumps.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a pinch of flour sizzles immediately when dropped in.

Dredge fillets

Remove fillets from buttermilk, allowing excess to drip off. Dredge each fillet in the flour-cornmeal mixture, pressing lightly to adhere a good coating. Shake off excess.

Fry

Working in batches (do not crowd), gently place fillets in the hot oil. Fry 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F (63°C). Adjust heat to maintain 325–350°F. Transfer cooked fillets to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven if needed.

Prep potatoes

If not already cut, peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks. Rinse in cold water to remove surface starch, then soak in a bowl of cold water for 20–30 minutes. Drain and pat completely dry with towels.

Heat oil

Pour 3 cups vegetable oil into a deep pot or fryer and heat to 325°F (160°C) for the first fry.

First fry (blanch)

Working in batches, fry potatoes 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches 2–3 minutes until golden and crispy. Remove and drain on paper towels. Immediately season with 1 teaspoon salt and 1/4 teaspoon black pepper while hot.

Choose sauce

Select one sauce: buffalo, cocktail, ranch, or tartar. Pour about 1/4 cup per serving into a small ramekin. If serving buffalo, warm slightly and toss fried fillets lightly in sauce for buffalo-style; otherwise serve sauce on the side for dipping.

Plate

Place 2–3 catfish fillet portions on each plate with a generous portion of fries. Add lemon wedges and sprinkle chopped parsley over the fish for color. Serve sauce of choice on the side.