Fried Catfish & Shrimp Recipe

Portion and pat dry

Cut catfish fillets into serving-size pieces (about 3–4 oz each). Rinse shrimp if needed, then pat both catfish and shrimp thoroughly dry with paper towels. Drying ensures the brine and dredge adhere and reduces splatter during frying.

Lightly season the seafood with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then place in a shallow dish for brining.

In a bowl, whisk together buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon coarse black pepper. Submerge the catfish pieces and shrimp in the buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours. (30 minutes for shrimp, 1–2 hours for catfish is ideal.)

While seafood is brining, combine all dredge ingredients (flour, cornmeal, paprika, garlic powder, onion powder, cayenne, dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper) in a large shallow bowl or rimmed baking sheet. Whisk to evenly distribute spices.

In a separate shallow bowl, beat the eggs with 1/4 cup milk until smooth. Set up a breading station: one bowl with the buttermilk-soaked seafood, one with the egg wash, and one with the seasoned flour-cornmeal mixture.

Remove one piece of seafood from the buttermilk, letting excess drip back into the bowl. Dredge in the flour-cornmeal mixture, pressing lightly to adhere. Dip into the egg wash, then return to the dredge for a final coating. For shrimp, press the coating to ensure it clings to the curved surface. Place breaded pieces on a wire rack and allow to rest 10–15 minutes—this helps the coating set and reduces loss during frying.

Pour oil into a deep, heavy pot or a deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge; it should sizzle and float up steadily.

Working in small batches (do not overcrowd), gently lower breaded catfish pieces into the hot oil. Fry catfish for about 4–6 minutes per piece, turning once, until golden brown and an instant-read thermometer reads 145°F (63°C) at the thickest part. Remove to a paper towel-lined tray or wire rack.

Fry shrimp in a single layer for 2–3 minutes until crisp and golden. Shrimp cook quickly—remove as soon as the coating is golden and shrimp are opaque.

Between batches, let oil return to 350°F. If coating darkens too quickly, lower heat slightly.

Transfer fried catfish and shrimp to a platter, sprinkle with chopped fresh parsley and squeeze lemon wedges over the top to taste. Serve immediately while hot and crispy.

Combine mayonnaise, chopped pickle, lemon juice, chopped capers, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir to combine and refrigerate until serving. Offer on the side for dipping.