Catfish Bites Recipe

Prepare the fish

Pat the catfish fillets dry with paper towels. Trim away any skin or bones and cut the fillets into bite-sized pieces (about 1 to 1 1/2-inch cubes). Place pieces in a shallow bowl or container.

Marinate

Pour the buttermilk and hot sauce over the catfish bites. Stir gently to coat, then cover and refrigerate for 20–30 minutes. This tenderizes the fish and helps the coating adhere.

Make dry coating

In a shallow dish combine the all-purpose flour, cornmeal, panko breadcrumbs, 1 1/2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk to evenly distribute spices and break up any lumps.

Make egg wash

In a second shallow bowl beat the 2 eggs with the milk until smooth.

Coat the fish

Remove fish from the buttermilk, letting excess drip back into the bowl. Working in batches, dredge each piece first in the flour-cornmeal mixture, then dip into the egg wash, then press back into the dry mixture to form an even coating. Place coated bites on a wire rack set over a baking sheet. Repeat until all pieces are coated. If coating becomes soggy, refresh with a bit more dry mix.

Heat the oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1½–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry the bites

Working in small batches (do not overcrowd), carefully lower coated catfish bites into hot oil using tongs or a slotted spoon. Fry for 2 1/2–3 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into a piece reads 145°F (63°C). Total cook time per batch about 5–6 minutes. Adjust heat as needed to maintain 325–350°F and prevent burning.

Drain

Use a slotted spoon to transfer cooked bites to a paper towel-lined baking sheet or a wire rack set over a sheet pan. Sprinkle immediately with remaining 1/2 tsp salt while still hot. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Arrange the catfish bites on a platter. Sprinkle with chopped parsley and serve with lemon wedges and remoulade or tartar sauce on the side for dipping. Recommend serving immediately while hot and crispy.