5 Wings & 1 Catfish Fillet Recipe

Marinate wings

Trim any excess skin from the wings and pat dry. In a bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the 5 chicken wings, turn to coat, cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare breading

In a shallow dish combine 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika and 1/2 teaspoon garlic powder. Whisk to blend.

Heat oil

Pour about 1 cup (or more as needed depending on pan) of vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Coat and fry

Remove wings from the buttermilk, letting excess drip off. Dredge each wing thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry wings in batches without overcrowding so oil temperature stays near 325–350°F (160–175°C). Fry 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp.

Drain and season

Transfer cooked wings to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with 1/4 teaspoon salt while still hot. Let rest 2–3 minutes before serving.

Soak the fillet

Pat the catfish fillet dry with paper towels. In a shallow dish combine 1/2 cup buttermilk and 1/2 tablespoon hot sauce. Submerge the fillet and let sit 10–15 minutes to firm and slightly flavor the fish.

Prepare catfish coating

In a separate shallow bowl combine 1/2 cup flour, 1/4 cup cornmeal, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional) and 1/4 teaspoon garlic powder. Whisk to blend evenly.

Heat oil

Use the same pan or a separate skillet with about 1 cup vegetable oil (depth about 1/4–1/2 inch). Heat to medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns in ~45 seconds.

Coat and fry

Remove fillet from buttermilk, letting excess drip, then dredge in the flour/cornmeal mixture, pressing lightly so it adheres. Shake off excess coating. Fry the fillet gently in the hot oil 3–4 minutes per side (depending on thickness) until golden brown and the flesh flakes easily with a fork (internal temp ~145°F / 63°C). Avoid crowding the pan.

Drain and finish

Remove the fillet to a wire rack or paper towels to drain. Squeeze a lemon wedge over the fillet and let rest 1–2 minutes before serving.

Whisk together 1/4 cup mayonnaise, 1 teaspoon hot sauce, 1/2 tablespoon lemon juice, 1/2 teaspoon honey (optional) and a pinch (1/8 tsp) black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.