Deep-fried “harris” Style Catfish Recipe

Prepare fillets

Pat catfish fillets dry with paper towels. Trim any ragged edges and leave skin on for extra flavor and crispness.

Make marinade

In a shallow dish, whisk together buttermilk, hot sauce, Worcestershire, garlic powder, onion powder, salt, and black pepper until combined.

Submerge the catfish fillets in the buttermilk marinade, coat fully, cover, and refrigerate for 30 minutes to 2 hours. (At least 30 minutes helps tenderize; up to 2 hours for more flavor.)

Mix dry coating

In a wide, shallow bowl or rimmed baking sheet, whisk together all-purpose flour, yellow cornmeal, dried thyme, paprika, cayenne, garlic powder, onion powder, salt, and black pepper until evenly distributed.

Set up a dredging station: marinated fillets ready on a plate, dry mix in a shallow pan. Do not wet-dip after dredging; the buttermilk marinade will help the dry mix adhere.

Working one at a time, lift a fillet from the marinade allowing excess to drip back into the dish, then press both sides into the dry mixture, pressing firmly so an even coating forms. Place coated fillets on a wire rack for 5–10 minutes to set while oil heats.

Heat oil

In a heavy 10–12 inch skillet or Dutch oven, add enough neutral oil to reach about 1/2 inch depth (roughly 1–1.5 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of dry mix—it should sizzle immediately and brown in about 30–45 seconds.

Fry fillets in batches without crowding. Gently lay each fillet into the hot oil, skin side down first if applicable. Fry 3–5 minutes per side depending on thickness, until golden brown and an internal temperature of 145°F (63°C) is reached and flesh flakes easily. Adjust heat to maintain ~325–350°F while frying.

Use tongs or a slotted spatula to transfer cooked fillets to a wire rack set over a sheet pan to drain and stay crisp. Keep in a warm oven (200°F/95°C) if needed while finishing remaining fish.

Brown sausage and aromatics

While fish marinates or fries, heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add diced andouille/smoked sausage and cook 3–4 minutes until browned. Add ground pork or finely chopped chicken livers if using and cook until no longer pink, breaking up any lumps.

Stir in diced onion, green pepper, and celery (the 'holy trinity') and sauté 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer rice

Add uncooked rice to the skillet and stir to coat with fat for 1 minute. Pour in chicken broth, add creole seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in chopped parsley and sliced green onions. Taste and adjust seasoning.

Plate a generous scoop of dirty rice on each plate. Place a hot fried catfish fillet atop or beside the rice. Garnish with lemon wedge and optional pickled okra or extra hot sauce on the side.

Serve immediately while fish is crisp and rice is hot. Leftover fish will lose crispness; reheat briefly in a 375°F oven on a wire rack to restore crispness.