Catfish W/cajun Fries Recipe

Prepare catfish

Pat the catfish fillets dry with paper towels, then season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Buttermilk soak

In a shallow dish combine buttermilk and 1 tablespoon hot sauce. Add the fillets, cover, and refrigerate for 30–45 minutes to tenderize and flavor the fish.

Set up dredging station

Whisk eggs and milk together in a bowl to make an egg wash. In another wide bowl combine flour, cornmeal, 2 teaspoons paprika, 1/2 teaspoon cayenne, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 3/4 teaspoon black pepper. Mix well.

Coat fillets

Remove fillets from buttermilk, letting excess drip off. Dip each fillet into egg wash, then press into the flour-cornmeal mixture, coating thoroughly. Shake off excess and set on a rack while you heat the oil.

Fry catfish

Heat about 1 cup (or enough) vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or shimmering. Carefully add fillets (do not overcrowd — fry in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temp ~145°F or flesh flakes easily). Transfer to a paper-towel-lined tray and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Finish

Sprinkle fillets with a little extra salt to taste and serve with lemon wedges.

Prep potatoes

Scrub potatoes well and cut into 1/4–1/2-inch thick fries (or wedges if preferred). For crispier fries, place cut potatoes in a bowl of cold water and soak 20–30 minutes to remove excess starch, then drain and pat completely dry.

Season fries

In a large bowl combine olive oil, 1 teaspoon paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the dried potato pieces and toss until evenly coated.

Bake or fry fries

Option A — Oven-baked: Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crisp. Option B — Deep or shallow fry: Heat oil in a deep pot to 350°F (175°C). Fry potatoes in batches 3–5 minutes until golden and crisp. Drain on paper towels.

Finish fries

If baking, toss fries once more with any remaining seasoning. Sprinkle chopped parsley over the fries for color and serve immediately alongside the catfish.

In a small bowl whisk together mayonnaise, Dijon mustard, chopped capers, pickle relish, 1/2 teaspoon hot sauce, lemon juice, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.