2 Fried Catfish Filets & 8 Shrimp Recipe

Trim and portion

Pat the catfish filets dry with paper towels. If filets are large, cut each into a single-serving portion so you end up with two filets total. Rinse shrimp if needed, then pat dry and remove any remaining shells or veins.

Place the catfish and shrimp in a shallow dish. Combine 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper in a bowl; pour over the seafood. Cover and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps the breading adhere.

While seafood marinates, set up a breading station with two shallow bowls or trays. In one bowl, whisk together 1 cup all-purpose flour and 1 teaspoon kosher salt; set aside as a light-dust step (optional). In a second wide bowl, combine 1 cup flour, 1/2 cup yellow cornmeal, 1/2 cup panko breadcrumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper. Mix thoroughly so spices are even.

Remove seafood from the buttermilk, allowing excess to drip off. For best adhesion, dredge each piece first in the plain flour (shake off excess), then press into the seasoned breading mixture so a generous, even coating forms. For shrimp, press firmly but gently so the breading clings to curved surfaces.

Pour 3 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1 to 1-1/2 inches deep. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumbs into the oil — it should sizzle and brown within 30–45 seconds.

Fry the shrimp first: carefully add the 8 breaded shrimp in a single layer, avoiding crowding. Fry 1–2 minutes per side (about 2–3 minutes total) until golden brown and opaque. Use a slotted spoon to transfer shrimp to a wire rack or paper towel-lined plate to drain. Lightly sprinkle with a pinch of salt while hot.

Fry the catfish filets next: gently lower each breaded filet into the oil. Cook 3.5–5 minutes per side depending on thickness (about 7–10 minutes total) until the exterior is golden and internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Flip only once if possible to preserve the crust. If oil temperature drops, allow it to return to 350°F before adding more pieces.

Transfer cooked filets to a wire rack set over a baking sheet or paper towels to drain. Sprinkle with chopped parsley and a little extra salt if desired.

While the seafood fries (or earlier), whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon prepared horseradish or creole mustard, 1/2 teaspoon hot sauce, 1 teaspoon lemon juice, 1/4 teaspoon paprika and 1/4 teaspoon salt in a small bowl. Adjust seasoning to taste and refrigerate until ready to serve.

Arrange the 2 fried catfish filets and 8 fried shrimp on a platter. Serve immediately with lemon wedges and the remoulade-style dipping sauce on the side. For best texture, serve hot so crust remains crisp.