Catfish Basket Recipe

Prepare fish

Rinse catfish fillets under cold water and pat dry thoroughly with paper towels. Trim any thin edges so pieces are even thickness (about 4–6 oz per fillet).

Brine/marinate

In a shallow dish combine buttermilk and hot sauce. Submerge fillets in buttermilk mixture, cover and refrigerate for 30–60 minutes. This tenderizes the fish and helps the coating adhere.

Make breading mixture

In a wide shallow bowl or pie plate whisk together flour, cornmeal, seasoned salt, paprika, garlic powder, onion powder, black pepper and cayenne until evenly combined.

Prepare egg wash

In another bowl whisk eggs with milk until combined.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or Dutch oven to a depth of 1 to 1½ inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown in ~45–60 seconds.

Dredge and fry

Remove one fillet from the buttermilk, letting excess drip off. Dip briefly in egg wash, then press firmly into the flour-cornmeal mixture until well coated, shaking off excess. Carefully place into hot oil (do not overcrowd — fry 2–3 pieces at a time). Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Total frying time depends on thickness; thicker fillets may take 6–8 minutes. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining fillets cook.

Finish

When all fillets are cooked, squeeze lemon over fish and set aside until ready to serve.

Prepare potatoes

Peel (optional) and cut potatoes into 1/4–3/8-inch sticks for classic fries. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry on kitchen towels or paper towels.

Par-fry (optional for crispier fries)

Heat 1–2 cups oil in a heavy skillet or deep fryer to 325°F (165°C). Fry potato sticks in small batches for 3–4 minutes until lightly golden and tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final fry.

Final fry

If you used the par-fry step: fry potatoes again in batches at 375°F until golden brown and crisp, 2–3 minutes. If not par-frying: fry at 350–375°F in batches 4–6 minutes until golden and crispy. Drain on paper towels and immediately season with kosher salt and black pepper.

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers (if using), lemon juice, Dijon mustard, chopped parsley and black pepper. Taste and adjust seasoning — add a pinch of salt if desired. Chill in refrigerator at least 15 minutes for flavors to meld.

If serving as a basket: place a handful of shredded lettuce or coleslaw in the bottom of each plate or bun. Arrange 1–2 pieces of fried catfish per serving alongside a generous portion of fries. Add lemon wedges and a ramekin of tartar sauce. For sandwiches: place a fillet in a toasted bun, top with tartar sauce, pickles and shredded lettuce or coleslaw.

Serve immediately while hot and crispy. Leftover fried fish can be reheated in a 375°F oven on a wire rack for 8–10 minutes to restore crispness.