8 Wings & 2 Catfish Fillets Recipe

Prepare and marinate

Pat the wings dry with paper towels. Combine buttermilk and 1 tablespoon hot sauce in a bowl. Add the wings, pressing them into the liquid so they are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize the meat).

Heat oil

Pour about 1 cup of oil into a large heavy skillet or Dutch oven so it reaches about 1 inch up the sides (or enough for shallow frying). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, the oil is ready.

Dredge wings

While oil heats, whisk together 1 cup flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1 teaspoon paprika in a wide bowl. Remove wings from buttermilk one at a time, letting excess drip back into bowl, then toss or press wings in the flour mixture until well coated. Place coated wings on a wire rack or tray.

Fry wings

Working in batches so you don't overcrowd the pan, carefully add wings to the hot oil. Fry 8–10 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C) and the coating is crisp. Adjust heat as needed to maintain 325–350°F. Use a slotted spoon or tongs to transfer cooked wings to a wire rack set over a sheet pan to drain; do not stack them on paper towels (they steam).

Make optional wing sauce

If using sauce, combine 2 tablespoons melted butter, 2 tablespoons hot sauce and 1 teaspoon honey in a bowl. Toss the hot fried wings gently in the sauce to coat, or serve the sauce on the side for dipping.

Finish and serve

Arrange wings on a platter, garnish with lemon wedges if using, and serve immediately.

Soak fillets

Pat catfish fillets dry, then place in a shallow dish and cover with 1/2 cup milk or buttermilk mixed with 1/2 tablespoon hot sauce (optional). Let sit 10–15 minutes to firm and remove mild fishy aroma; remove and let excess drip off.

Prepare dredge

In a shallow bowl, whisk together 3/4 cup cornmeal, 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne (if using). Stir to combine and break up any lumps.

Heat oil

Heat about 1 cup oil (or enough for shallow frying to about 1/2-inch depth) in a skillet over medium-high heat until it reaches 350°F (175°C) or a pinch of cornmeal sizzles immediately on contact.

Dredge and fry fillets

Remove a fillet from the milk, letting excess drip. Dredge both sides thoroughly in the cornmeal mixture, pressing gently so the coating adheres. Carefully place the fillet in the hot oil. Fry 3–4 minutes per side (depending on thickness) until the crust is golden brown and the fish flakes easily with a fork (internal temp ~145°F/63°C). Avoid crowding the pan; fry fillets one at a time if your pan is small.

Drain and garnish

Transfer cooked fillets to a wire rack or paper towel-lined tray to drain briefly. Sprinkle chopped parsley over the fillets if using. Serve hot with lemon wedges or tartar sauce on the side.

Cook wings and catfish in separate pans or sequentially. Start marinating wings first (minimum 30 minutes). While wings marinate, prepare the cornmeal dredge for the catfish and soak the fillets for 10–15 minutes right before frying. If cooking both items and you have one burner, fry the wings first and keep them warm in a 200°F (95°C) oven on a wire rack while you fry the catfish, or vice versa. Ensure both items are hot and crisp when served.