3 Fried Catfish Fillets Recipe

Marinate

Pat the 3 catfish fillets dry with paper towels. Place them in a shallow dish and pour 1 cup buttermilk mixed with 1 tsp hot sauce over the fillets. Turn to coat, cover, and refrigerate for 20–30 minutes (or up to 1 hour) to tenderize and flavor.

Prepare Breading

While the fish marinates, whisk together 1.25 cups all-purpose flour, 0.75 cups cornmeal, 1.5 tsp salt, 0.75 tsp black pepper, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp cayenne (if using) in a wide, shallow bowl or plate suitable for dredging. In a separate bowl, beat 2 eggs until combined.

Coat Fish

Set up an assembly line: marinated fillets, beaten eggs, and the flour-cornmeal mixture. Remove one fillet from the buttermilk, letting excess drip off. Dip briefly into the beaten eggs, then press firmly into the flour-cornmeal mixture, coating both sides evenly. Shake off excess and place on a wire rack or plate. Repeat with the remaining fillets. For an extra-crispy double coating, you can repeat the egg and dry mix step once more.

Heat Oil

Pour about 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float up steadily without browning immediately.

Fry Catfish

Carefully lower 1–2 fillets into the hot oil (do not overcrowd the pan). Fry for 3–4 minutes per side, turning once, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C) or the flesh flakes easily. Adjust heat as needed to maintain 325–350°F. Transfer cooked fillets to a wire rack set over a baking sheet lined with paper towels to drain and keep warm. Repeat with remaining fillets.

While the fish is resting, cook the 1 lb frozen fries according to package instructions. For oven-baked fries: preheat oven to package temperature (usually 425°F/220°C), spread fries in a single layer on a baking sheet, bake 18–25 minutes turning once until golden and crisp, then season with 1 tsp salt. For deep-fried fries: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden; drain on paper towels and salt immediately.

Arrange one fried catfish fillet per serving on plates with a portion of French fries. Garnish with lemon wedges and chopped parsley if using. Serve with about 1/4 cup tartar sauce per plate (total 3/4 cup for 3 servings).

Optional: Keep cooked fillets warm in a 200°F (95°C) oven on a wire rack while finishing remaining fillets to preserve crispness.