Catfish Bites Recipe

Trim and cut

Pat catfish fillets dry with paper towels. Trim away any remaining connective tissue. Cut fillets into bite-sized pieces, roughly 1 to 1-1/2 inch cubes or strips for even frying.

Marinate in buttermilk

In a shallow bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Add the catfish pieces and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor the fish.

Mix dry ingredients

While the fish marinates, combine 1 cup all-purpose flour, 1 cup fine cornmeal, 1/2 cup panko breadcrumbs, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper in a wide, shallow dish. Whisk to evenly distribute the spices and break up any lumps.

Prepare egg wash

In a separate shallow bowl, beat 2 large eggs with 2 tablespoons milk until smooth. Set next to the breading mixture for an assembly line.

Bread the catfish

Remove catfish from the buttermilk, letting excess drip back into the bowl. One piece at a time: dredge in the flour-cornmeal mixture, then dip in the egg wash, then press again into the dry mixture to form a well-coated breading. Place finished pieces on a wire rack set over a baking sheet. Repeat until all pieces are breaded. For extra crispness, let breaded pieces rest 10 minutes before frying to help the coating adhere.

Heat oil

Pour about 1.5–2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1-1/4 inches (or enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and brown slowly.

Fry in batches

Working in small batches (do not overcrowd), carefully add breaded catfish bites to the hot oil using tongs. Fry for 2–3 minutes per side, turning once, until golden brown and the internal temperature of the fish reaches 140–145°F and the pieces flake easily. Adjust heat as needed to maintain 325–350°F (160–175°C) while frying.

Drain and finish

Use a slotted spoon or spider to transfer fried catfish bites to a wire rack set over a baking sheet or to paper towels to drain. Lightly sprinkle with a pinch of salt while still hot. Keep finished batches warm in a 200°F (95°C) oven on the rack while you fry remaining pieces.

Arrange catfish bites on a platter. Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges and about 1/2 cup spicy remoulade or tartar sauce for dipping. Offer extra hot sauce or a wedge of lemon for squeezing over the bites.