Fried Catfish Basket (3 Pieces) Recipe

Trim and cut

Pat the catfish fillets dry with paper towels and cut into three evenly sized pieces (about 4–5 ounces each) so you will have 3 pieces for the basket.

Place the cut fillets in a shallow dish. Combine the buttermilk, 1 tablespoon hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour the marinade over the fillets so they are fully submerged. Cover and refrigerate for 30–60 minutes (minimum 30 minutes) to tenderize and flavor the fish.

While the fish marinates, combine the yellow cornmeal, all-purpose flour, optional fine corn flour, garlic powder, onion powder, paprika, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper in a wide, shallow bowl or pie plate. Whisk to fully incorporate and break up any lumps.

Set up a dredging station: one shallow bowl for the breading mixture and a plate for the dredged fillets. Remove each fillet from the buttermilk, letting excess drip off, then press it firmly into the breading so the surface is well coated. For a thicker crust, dip the fillet back into the buttermilk briefly and coat again in the breading.

Place breaded fillets on a wire rack for 10 minutes while you heat the oil; this helps the crust adhere and dry slightly for better frying.

Pour approximately 4–6 cups (about 1.5–2 inches depth in a large heavy skillet or Dutch oven) of vegetable oil into a heavy pot. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a pinch of breading — it should sizzle and brown in about 45–60 seconds.

Working in a single layer (do not overcrowd), carefully lower each breaded catfish piece into the hot oil using tongs. Fry for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Total fry time should be about 6–8 minutes depending on thickness.

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet or paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

Prepare the French fries according to package instructions or your preferred method while the fish fries. For hand-cut fries: toss 2 cups cut potatoes in 1 tsp oil and a pinch of salt and bake or fry until golden and crisp.

Warm the tartar sauce slightly if you like, and mix an extra dash of hot sauce into it if you prefer a kick. Portion 1/2 cup tartar sauce into a small ramekin for the basket.

Arrange the basket: place a small layer of fries on the bottom of a serving basket or plate, set the 3 fried catfish pieces on top, add a scoop of coleslaw to the side, place the tartar sauce ramekin and lemon wedges, and sprinkle chopped parsley over the fish for garnish.

Serve immediately while hot with extra hot sauce available. Provide napkins — fried baskets are best eaten right away.