Catfish Plate Recipe

Prep fish

Rinse the catfish fillets and pat them dry with paper towels. Cut into serving portions (about 3–4 oz each) if needed.

Buttermilk soak

In a shallow dish, whisk together the buttermilk and hot sauce. Add the fillets, turning to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help the coating adhere.

Make coating mix

In a wide plate or shallow bowl, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk to evenly distribute the spices.

Heat oil

Pour enough vegetable oil into a heavy skillet (cast-iron preferred) to reach about 1/2 inch depth — roughly 3/4 to 1 cup for a 10-inch skillet. Heat over medium-high until it reaches 350°F (175°C) or a small pinch of coating sizzles immediately when dropped in.

Dredge fish

Remove fillets from the buttermilk, letting excess drip off. Dredge each fillet thoroughly in the flour-cornmeal mixture, pressing the coating onto the fish to adhere. Shake off excess.

Fry fillets

Working in batches so you don't overcrowd the pan, carefully lay fillets into the hot oil. Fry for 3–4 minutes per side, depending on thickness, until crust is golden brown and internal temperature reaches 145°F (63°C). Adjust heat to maintain 325–350°F so the coating browns without burning. Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain.

Finish

Immediately after frying, dot the fillets with small pieces of unsalted butter so it melts over the hot fish. Sprinkle chopped parsley and squeeze lemon over each portion to taste.

Reheat or prepare hush puppies, fries, and cole slaw according to package or your preferred method. Plate one or two fried catfish fillets with 2–3 hush puppies, a scoop of cole slaw, and fries if using. Serve hot.