Catfish Platter (2 Piece) Recipe
Make Catfish Platter (2 Piece) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish
Sides & Garnish
Method
Catfish
- 1
Prep the fish
Pat the catfish fillets dry with paper towels. Place fillets in a shallow dish.
- 2
Buttermilk soak
Whisk the buttermilk with the hot sauce in a bowl. Pour over the fillets to coat, cover, and refrigerate for 20–30 minutes to tenderize and remove any mild fishy odor.
- 3
Mix dredge
In a shallow bowl or pie plate, combine the all-purpose flour, yellow cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly so seasonings are evenly distributed.
- 4
Dredge the fillets
Remove fillets from the buttermilk one at a time, allowing excess to drip off. Press each fillet into the flour-cornmeal mixture, coating both sides well. Shake off excess and set on a wire rack while heating the oil.
- 5
- 6
Fry the fillets
Carefully place the fillets in the hot oil, skin-side down first if skin was present. Fry 3–5 minutes per side depending on thickness, turning once, until the crust is golden brown and the internal temperature reaches 145°F (63°C) and flesh flakes easily. Do not overcrowd the pan; fry in batches if necessary.
- 7
Drain
Transfer cooked fillets to a paper towel-lined plate or wire rack set over a baking sheet. Keep warm in a 200°F (95°C) oven if frying remaining fillets.
Sides & Garnish
- 8
Prepare fries
If using frozen fries, bake or fry according to package instructions so they are hot and crispy at serving time. If using fresh fries, toss cut potatoes with a little oil and salt and bake at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp.
- 9