Catfish Recipe
Local catfish from around here, hand-breaded and fried to order with lettuce, tomato and tartar sauce.
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Ingredients
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Catfish and breading
Assembly and garnishes
Tartar sauce
Method
Catfish and breading
- 1
Prepare fish
Pat the catfish fillets dry with paper towels. If fillets are large, cut into serving-size portions (about 3–4 oz each). Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 2
Soak in buttermilk
Place the seasoned fillets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for 20–30 minutes. This tenderizes the fish and helps the breading adhere.
- 3
Make breading mix
While the fish soaks, whisk together the flour, cornmeal, remaining 1.5 teaspoons kosher salt, remaining 3/4 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne (if using) in a wide shallow bowl or rimmed baking sheet.
- 4
Heat oil
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups for a 10-inch pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer, or a small pinch of breading sizzles immediately and browns in about 45–60 seconds.
- 5
Bread the fillets
Working one at a time, remove a fillet from the buttermilk, let excess drip back into the dish, then dredge thoroughly in the flour/cornmeal mixture, pressing the mix onto the fish so it adheres. Place breaded fillets on a wire rack while you finish the rest.
- 6
Fry the catfish
Carefully lower 2–3 fillets (do not crowd) into the hot oil. Fry for 3–4 minutes per side, depending on thickness, until the crust is golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily. Adjust heat as needed to maintain 325–350°F. Use a slotted spatula to turn fillets gently.
- 7
Drain and rest
Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if cooking in batches. Repeat with remaining fillets.
Tartar sauce
- 8
Combine mayonnaise, chopped dill pickles, chopped capers (if using), lemon juice, Dijon mustard, chopped parsley, salt, and black pepper in a small bowl. Mix until smooth. Taste and adjust seasoning or lemon as desired. Chill until ready to serve. Makes enough for 4 servings.
Assembly and serving
- 9
Slice the tomato into 1/4-inch rounds. Place 1–2 lettuce leaves on each plate, top with a piece or two of fried catfish, add tomato slices, and spoon a generous dollop of tartar sauce on the side or atop the fish. Garnish with lemon wedges for squeezing.
- 10
Serve immediately while the fish is hot and crispy.