Fried Catfish Recipe

Marinate

Pat catfish fillets dry with paper towels. Place in a shallow dish and pour buttermilk over them. Add hot sauce, cover, and refrigerate for 20–30 minutes (up to 1 hour). This tenderizes the fish and helps the coating adhere.

Prepare breading

In a wide shallow bowl or rimmed baking sheet, whisk together flour, cornmeal, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Mix until uniform.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mixture—if it sizzles and bubbles steadily, the oil is ready.

Dredge and fry

Remove a fillet from the buttermilk, letting excess drip back into the dish. Dredge thoroughly in the flour-cornmeal mixture, pressing gently to adhere. Shake off excess. Carefully add to hot oil (do not overcrowd; fry in batches). Fry 3–4 minutes per side, until golden brown and an instant-read thermometer into the thickest part reads 145°F (63°C) or the flesh flakes easily. Transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Final touch

When all fillets are cooked, sprinkle with a light pinch of salt and chopped parsley. Serve immediately with lemon wedges.

In a small bowl combine mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, chopped capers (if using), chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth. Taste and adjust seasoning or acidity with more lemon or salt. Chill until serving. Makes about 3/4 cup.

Prep potatoes

Wash and peel (optional) potatoes. Cut into 1/3–1/2-inch thick fries. Place cut fries in a bowl of cold water and chill for at least 20 minutes, up to 1 hour, to remove excess starch.

Par-dry and optional toss

Drain and pat fries very dry. If using cornstarch, toss the dried fries with 1 tsp cornstarch to help create extra crispness; be sure they remain dry (a little cornstarch goes a long way).

Fry (two-stage for best crispiness)

Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches until pale and just tender, about 3–4 minutes. Remove to a paper-towel-lined tray. Increase oil heat to 375°F (190°C). Fry the par-fried potatoes again in batches until golden and crisp, 1.5–3 minutes. Drain on paper towels and immediately season with 1 1/2 tsp salt (adjust to taste). Keep warm in a low oven if needed.

In a large bowl combine shredded green cabbage, red cabbage, and shredded carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss thoroughly to coat. Refrigerate for at least 15 minutes to meld flavors. Taste before serving and adjust salt or vinegar if needed.

Plate 1 fried catfish fillet per serving alongside a generous portion of French fries and a scoop of Southern slaw. Add a dollop of tartar sauce on the plate or in a small ramekin. Garnish with lemon wedge and sprinkle chopped parsley over the fish. Serve hot.