Fried Catfish Bites Recipe

Prepare fish

Cut the catfish fillets into 1-inch bite-sized pieces. Pat dry with paper towels to remove excess moisture; this helps the coating stick and prevents oil spatter.

Buttermilk soak

In a medium bowl, whisk together the buttermilk and hot sauce. Add the catfish bites, stir to coat, cover, and refrigerate for 20–30 minutes. This tenderizes the fish and helps the coating adhere.

Make dry mix

While the fish soaks, in a shallow dish combine the flour, cornmeal, panko (if using), 1 tsp salt, black pepper, paprika, garlic powder, and cayenne. Stir to evenly distribute the seasoning.

Prepare egg wash

In a separate bowl, beat the eggs with 2 teaspoons water until smooth.

Heat oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat to 350°F (175°C). If you don’t have a thermometer, check by dropping a pinch of flour—if it sizzles steadily, the oil is hot enough.

Bread the fish

Working in batches to avoid overcrowding, remove a portion of catfish from the buttermilk, letting excess drip back into the bowl. Dip each piece into the egg wash, then press into the dry mix, turning to fully coat. Shake off excess and set on a rack or sheet tray. Repeat until all pieces are coated.

Fry

Carefully lower a few pieces at a time into the hot oil, taking care not to overcrowd (3–6 pieces depending on pot size). Fry, turning occasionally, until golden brown and cooked through, about 2.5–4 minutes per batch depending on piece size. The internal temperature of cooked catfish should reach 145°F (63°C) and the coating should be crisp.

Drain and season

Use a slotted spoon or spider to transfer fried bites to a wire rack set over a sheet pan or to paper towels. Immediately sprinkle with the remaining 1/2 tsp salt while hot to season the crust. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Serve

Arrange the fried catfish bites on a platter with lemon wedges and the tarragon remoulade on the side for dipping.

In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, chopped cornichons, chopped tarragon, lemon juice, optional hot sauce, Worcestershire sauce, minced garlic, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning—add more lemon for brightness, a pinch more salt if needed, or a teaspoon of olive oil to loosen the texture if you prefer a smoother, silkier sauce.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. The remoulade can be made up to 24 hours ahead; stir before serving.