2 Whole Bone In (catfish) Recipe

Prepare fish

Rinse each whole catfish under cold water and pat dry thoroughly with paper towels, including inside the cavity. Use a sharp knife or kitchen shears to remove any remaining fins if desired. Score the skin on each side with 2–3 shallow diagonal slashes to help the marinade penetrate and promote even cooking.

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and the juice of 1 lemon. Whisk in 2 tbsp olive oil to make a loose paste.

Rub the marinade evenly over the exterior and inside the cavity of each fish, making sure to work a little into the slashes. Place fish on a tray, cover with plastic wrap and refrigerate for 20–30 minutes (or up to 2 hours) to let flavors develop.

If pan-frying (recommended for crisp skin)

While fish rests, set up a dredging station: whisk together 1 cup flour, 1 cup cornmeal, 1 tsp dried thyme, 1 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper in a wide shallow dish. Pour 2 cups buttermilk into a second shallow dish. Dip each marinated fish briefly into buttermilk, letting excess drip off, then press evenly into the flour/cornmeal mixture to coat the exterior and into slashes. Let coated fish rest on a rack for 5 minutes to set the crust.

Frying

Pour about 1 cup vegetable oil into a large heavy skillet (cast iron preferred) to a depth of about 1/4–1/2 inch. Heat over medium-high until shimmering and a pinch of the coating sizzles on contact (about 350°F / 175°C). Carefully add fish (work in batches if pan isn’t large enough) and fry 5–7 minutes per side depending on thickness, adjusting heat to maintain even browning without burning. The fish is done when crust is golden-brown and internal flesh near the bone reads 145°F (63°C) and flakes easily with a fork. Transfer cooked fish to a wire rack or paper towel-lined plate.

If baking (alternative)

Preheat oven to 425°F (220°C). Lightly oil a rimmed baking sheet and place marinated fish on it. Brush with a little extra olive oil. Bake 18–25 minutes (depending on size), turning once halfway, until skin is crisp and internal temperature near the bone is 145°F (63°C). If you want a crust like the pan-fried version, after baking broil 2–3 minutes to brown the exterior.

After frying, remove excess oil from the skillet leaving about 1–2 tbsp drippings. Reduce heat to medium and add 2 tbsp unsalted butter. When butter melts, add the finely minced shallot and cook 1–2 minutes until softened.

Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Pour in 1/4 cup white wine (or chicken stock) and scrape up any browned bits from the pan. Simmer 1–2 minutes until sauce reduces slightly.

Stir in chopped parsley and a squeeze of lemon juice from sliced lemon. Taste and add a pinch of salt and pepper if needed. Spoon the sauce over the cooked catfish or serve on the side.

Garnish with lemon slices and additional parsley. Serve immediately while hot.