Fried Catfish Recipe
Catfish fillets, lemon, house made remoulade, served with fries.
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Ingredients
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Catfish and Breading
House-made Remoulade
Fries
Finishing
Method
House-made Remoulade
Make remoulade
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 2 tablespoons sweet pickle relish, 1 teaspoon chopped capers, 1 teaspoon hot sauce, 1/2 teaspoon Worcestershire, 1 tablespoon lemon juice, 1 tablespoon finely chopped parsley, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth, taste and adjust seasoning. Cover and refrigerate at least 30 minutes to meld flavors.
Fries
Cook fries
Drain and pat potatoes completely dry with towels. Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry potatoes in batches without crowding for 3–4 minutes until pale golden and tender but not fully crispy. Remove to a paper towel-lined tray. Increase oil temperature to 375°F (190°C) and return fries in batches for 1–2 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp black pepper, and keep warm.
Oven-roast alternative
If not frying, toss dried potato sticks with 2 tablespoons oil, spread on a single layer on a rimmed baking sheet, roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Season with salt and pepper.
Catfish and Breading
Prepare fish
Pat the catfish fillets dry with paper towels and cut into serving-sized portions (about 4–6 ounces each). Season both sides lightly with 1/2 teaspoon of the salt and a pinch of black pepper.
Set up dredging station
In a shallow bowl whisk 1 cup buttermilk with 1 large egg until combined. In a separate shallow dish combine 1 cup all-purpose flour, 1 cup cornmeal, 1 teaspoon black pepper, remaining 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder; mix thoroughly.
Bread the fillets
Working one at a time, dip each fillet into the buttermilk-egg, letting excess drip off, then press into the flour-cornmeal mixture, coating thoroughly and shaking off excess. Place breaded fillets on a wire rack while you heat oil.
Fry the catfish
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry fillets in batches without crowding for 3–4 minutes per side, or until coating is deep golden brown and internal temperature reaches 145°F (63°C). Adjust heat to maintain 325–350°F to prevent burning. Use a slotted spatula to transfer cooked fillets to a wire rack set over a baking sheet to drain and keep crisp.