Catfish Bites Recipe

Prepare fish

Rinse the catfish fillets and pat dry with paper towels. Cut into bite-size pieces about 1 to 1 1/2 inches. Place in a shallow bowl.

Marinate in buttermilk

Whisk buttermilk with hot sauce in a bowl, then add the catfish bites. Cover and refrigerate for 20–30 minutes to lightly tenderize and help breading adhere.

Make breading mix

In a wide, shallow dish combine all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Mix thoroughly so spices are evenly distributed.

Prepare egg wash

Crack the eggs into a separate bowl and beat lightly until blended. This will act as a secondary binder between the buttermilk-soaked fish and the dry breading if needed.

Dry and dredge

Remove fish from buttermilk in small batches, letting excess drip off. If the fillets are very wet, dip briefly in the beaten eggs, then press each piece into the flour-cornmeal mixture to coat thoroughly, shaking off excess. Place breaded bites on a wire rack to set while heating oil.

Heat oil

Pour oil into a heavy skillet or saucepan to a depth of about 1 to 1.5 inches (roughly 3–4 cups for a medium pan). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry catfish bites

Fry the breaded catfish in small batches so pieces don't touch and the oil temperature remains steady. Fry 2–3 minutes per side, turning once, until golden brown and the internal temperature reaches 145°F (63°C) or pieces flake easily. Use a slotted spoon or spider to transfer bites to a paper-towel-lined baking sheet or wire rack.

Keep warm

If frying multiple batches, keep finished bites in a single layer on a sheet pan in a 200°F (95°C) oven to stay crisp while finishing remaining batches.

Finish and garnish

Sprinkle chopped parsley over the hot catfish bites (optional) and serve with lemon wedges. Provide the house tartar and the coleslaw side alongside.

Combine mayonnaise, dill pickle relish, lemon juice, chopped capers (if using), salt and pepper in a small bowl. Stir until smooth and adjust seasoning to taste. Chill until ready to serve.

In a bowl toss shredded cabbage and carrots. Whisk together mayonnaise, apple cider vinegar, sugar and salt; pour over vegetables and mix until evenly coated. Chill for 10–15 minutes to allow flavors to meld, then serve alongside the catfish bites.