Ceddy’s Catfish Platter Recipe

Marinate

Pat catfish fillets dry with paper towels. In a shallow dish combine 2 cups buttermilk and 1 tablespoon hot sauce. Submerge fillets, cover, and refrigerate for 20–30 minutes while prepping other components.

Prepare dredge

In a wide shallow bowl or pie plate whisk together 1.5 cups all-purpose flour, 1 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp paprika, and 1/2 tsp baking powder until evenly combined.

Heat oil

In a heavy-bottomed pot or deep fryer, pour enough vegetable oil to create a 2–3 inch deep frying pool (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dredge: it should sizzle and brown in about 60 seconds.

Dredge & Fry

Remove one fillet from buttermilk, allowing excess to drip off. Dredge thoroughly in the flour/cornmeal mixture, pressing the mix onto the fish so it adheres. Shake off excess. Carefully lower fillet into hot oil. Fry in batches without crowding—about 3–4 minutes per side, or until golden brown and the internal temperature reaches 145°F and flakes easily. Transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven while frying remaining fillets.

If serving fries fresh: peel (optional) and cut potatoes into 1/4–1/2-inch sticks. Rinse under cold water until water runs clear to remove starch, then pat completely dry. For crisper fries you can soak cut potatoes in cold water for 30 minutes and dry again.

Heat 2 cups frying oil in a medium pot to about 325°F (160°C) for the first fry. Working in batches, blanch fries for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Season immediately with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm and crisp on a rack in a low oven if needed.

In a medium bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Stir in 1/4 cup finely diced onion. In a separate small bowl whisk 1 egg with 1/2 cup buttermilk, then combine with dry ingredients until just mixed; batter should be thick but scoopable. If too thick add a splash more buttermilk.

Heat 2 cups vegetable oil in a small heavy pot to 350°F (175°C). Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the hot oil (do not crowd). Fry 3–4 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels. Makes about 10–12 hushpuppies; serve 3 per platter.

In a bowl combine 2 cups shredded cabbage and 1/2 cup shredded carrot. In a separate bowl whisk 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Toss dressing with cabbage and carrot until evenly coated. Chill at least 15 minutes so flavors meld. Taste and adjust seasoning before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons dill pickle relish, 1 tablespoon fresh lemon juice, 1 teaspoon chopped capers (optional), 1/2 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and refrigerate until ready to serve.

Cut lemons into wedges for serving.

On each platter arrange one fried catfish fillet, a generous portion of fries, a scoop of coleslaw, three hushpuppies, a small ramekin of tartar sauce, and a lemon wedge. Sprinkle a light pinch of salt and freshly ground black pepper over fries and fish if desired. Serve immediately while hot and crispy.