Fry-day Catfish & Shrimp Recipe

Butterfly and trim

Pat catfish fillets dry with paper towels and butterfly if not already done: slice horizontally almost through and open like a book so pieces are thinner and cook quickly. Trim any dark membrane or bones. Rinse shrimp, remove shell if desired leaving tails on, peel and devein if not already done. Pat shrimp dry.

Marinate

Place catfish and shrimp in a shallow dish or zip-top bag. Combine buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Pour over seafood ensuring everything is submerged. Refrigerate and marinate for 30–60 minutes (up to 2 hours for more flavor).

While seafood marinates, set up three shallow bowls/trays: Bowl 1 — flour (1.5 cups), cornmeal (1 cup), panko (if using), paprika, garlic powder, onion powder, cayenne, celery salt, 1 tsp salt and 1/2 tsp black pepper. Stir to combine. Bowl 2 — whisk eggs and milk until smooth. Bowl 3 — plain flour or a few tablespoons of the seasoned breading reserved to hold dredged pieces briefly.

Remove one piece of seafood at a time from the buttermilk, allowing excess to drip back into the dish. Dredge first very briefly in plain flour (or reserved seasoned flour) to help the egg adhere, dip into the egg wash, then press into the seasoned flour/cornmeal mixture, coating thoroughly. For extra crunch, double-dip: after the first coat, dip again in egg and re-coat. Place breaded pieces on a wire rack set over a sheet pan to rest 10 minutes; this helps the crust adhere.

Heat 3–4 inches of vegetable oil in a large heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain accurate temperature; adjust heat to keep oil between 330–360°F while frying.

Fry fish and shrimp

Fry breaded catfish pieces in batches without overcrowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F and crust is deep golden. For shrimp, fry 2–3 minutes until shrimp are pink and crust is golden. Drain fried seafood on a wire rack over a sheet pan or on paper towels for 1–2 minutes.

Cook fries and hush puppies

While the seafood fries, cook fries according to package directions or fry them in the oil at 350°F until golden and crisp, about 3–6 minutes depending on cut. For hush puppies, drop batter by tablespoon into the 350°F oil and fry 2–3 minutes, turning until evenly golden and cooked through. Drain on paper towels.

Divide fries, hush puppies, butterflied fried catfish, and fried shrimp among 4 plates (or as desired). Garnish with lemon wedges and chopped parsley. Serve tartar sauce on the side. Offer an iced tea or soft drink (1 cup) per serving as the included drink.

Serve immediately while hot and crispy. Provide napkins and a lemon wedge for squeezing over the fish.