Fried Catfish & Fries Recipe

Prep fillets

Pat the catfish fillets dry with paper towels. Trim any thin edges so fillets are of even thickness (about 1/2 inch). Season both sides lightly with 1/2 teaspoon salt and a pinch of black pepper.

Buttermilk soak

In a shallow bowl combine buttermilk and hot sauce. Add the fillets and turn to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours). This tenderizes and flavors the fish.

Make dry mix

In a wide shallow dish whisk together the all-purpose flour, cornmeal(s), remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder and cayenne. Mix well so spices are evenly distributed.

Egg wash

In another shallow bowl beat the eggs until smooth.

Dredge fillets

Remove fillets from the buttermilk, allowing excess to drip off. Dredge each fillet first in the flour-cornmeal mixture, then dip into beaten eggs, then back into the flour-cornmeal mixture pressing firmly so a good coating adheres. Set on a rack for 10 minutes to help coating set.

Heat oil and fry fish

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a test piece of bread sizzles and browns in about 45–60 seconds. Fry fillets in batches without crowding, 3–4 minutes per side depending on thickness, until golden brown and fish flakes easily (internal temperature 145°F/63°C). Transfer to a rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4 to 1/2-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak and dry

Soak the cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove extra starch, which helps them crisp. Drain and pat completely dry with clean kitchen towels or paper towels.

Dust with cornstarch

Place dried potato sticks in a bowl and toss with 1 teaspoon cornstarch to help create a crisp exterior, then season lightly with 1 teaspoon salt and 1/4 teaspoon black pepper.

Fry potatoes

Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches without crowding for 3–4 minutes until tender but not browned. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and return potatoes in batches for a second fry 1.5–3 minutes until golden and crisp. Drain on a wire rack or paper towels and immediately season with a pinch more salt if desired.

Plate a portion of fries alongside a fried catfish fillet. Garnish with chopped parsley and a lemon wedge. Serve with tartar sauce or ketchup on the side for dipping. Recommend serving immediately while hot and crisp.