Southern Fried Catfish Fillets Recipe

Marinate fillets

Pat catfish fillets dry with paper towels. In a shallow dish combine buttermilk and 1 tablespoon hot sauce. Submerge fillets, cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and add flavor.

Prepare breading

In a large shallow bowl whisk together flour, cornmeal, granulated garlic, onion powder, paprika, cayenne, 2 teaspoons salt and 1 teaspoon black pepper.

Setup dredge station

Whisk eggs with 2 tablespoons water in a separate bowl. Remove fillets from buttermilk, letting excess drip off. Dredge each fillet first in the flour/cornmeal mixture, then dip in the egg wash, then again in the flour/cornmeal mixture, pressing the mixture firmly so it adheres. Place on a wire rack while you heat the oil.

Fry fillets

In a large heavy skillet or Dutch oven add about 1 to 1 1/2 inches of vegetable oil (about 2 cups) and heat over medium-high until oil reaches 350°F (175°C). Fry fillets in batches, do not overcrowd, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if necessary.

Peel (optional) and cut potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove surface starch, then pat dry thoroughly. Heat oil in a deep pot to 325°F (160°C) and fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towel. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and keep warm.

In a bowl whisk together cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt. Stir in finely chopped onion. In a separate small bowl whisk egg and buttermilk, then add to dry ingredients and stir until just combined — batter should be thick but scoopable. Heat oil to 350°F (175°C). Using a small scoop or two spoons, drop 1-tablespoon portions into hot oil, fry in batches for 2–3 minutes rotating so they brown evenly. Remove to paper towel-lined tray to drain.

In a large bowl combine shredded cabbage and carrot. In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss to coat. Refrigerate at least 20 minutes to let flavors meld. Taste and adjust seasoning before serving.

In a small saucepan melt 2 tablespoons butter with 1 teaspoon olive oil over medium heat. Add finely chopped shallot and cook until softened, about 2 minutes. Add minced garlic and cook 30 seconds. Stir in 3 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add 1/2 cup chicken stock, 1 teaspoon Worcestershire, 1 teaspoon hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon cayenne and 1/4 teaspoon salt. Simmer gently 3–5 minutes until slightly thickened. Finish with 1 teaspoon lemon juice, taste and adjust heat or salt as desired. Keep warm.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1 tablespoon chopped fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 15 minutes before serving to allow flavors to develop.

Divide fries, hush puppies and coleslaw among four plates. Place one fried catfish fillet on each plate. Spoon 1–2 tablespoons Ragin' Cajun red sauce alongside or over the fish as desired. Add a dollop (about 2 tablespoons) of tartar sauce to each plate and garnish with lemon wedge and chopped parsley. Serve immediately while hot and crispy.