Crispy Catfish Recipe

Prepare fish

Pat catfish fillets dry with paper towels. Cut into portions (about 4 pieces). Season both sides lightly with 1/4 tsp salt and a pinch of black pepper.

Buttermilk soak

Combine buttermilk and hot sauce (if using) in a shallow bowl. Submerge fillets and refrigerate for 20–30 minutes. This tenderizes and seasons the fish while you prepare other components.

Make breading

In a wide shallow dish whisk together flour, cornmeal, panko, smoked paprika, garlic powder, onion powder, 3/4 tsp salt, and 1/2 tsp black pepper. In a separate bowl, beat eggs.

Bread the fillets

Remove fillets from buttermilk, letting excess drip off. Dredge each piece first in the flour-cornmeal mixture, then dip into beaten eggs, then press into the dry mix again (double-dip) to get an extra-crispy coating. Place on a rack while you heat oil.

Fry the fish

Pour vegetable oil into a large skillet to reach about 1/3 inch depth and heat over medium-high until it reaches 350°F (175°C) or a drop of breading sizzles immediately. Fry 2–3 fillets at a time without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a paper-towel-lined plate or rack. Keep warm in a 200°F oven if needed.

Combine shredded green cabbage, red cabbage, shredded carrot, sliced scallions, chopped parsley, and julienned apple in a large bowl.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Let sit for at least 10 minutes to marry flavors (can refrigerate up to 1 hour). Toss again before serving.

Prepare potatoes

Using a mandoline or very sharp knife, thinly slice potatoes (about 1/16 inch). Rinse slices under cold water to remove surface starch, then dry thoroughly on clean kitchen towels or paper towels.

Cook chips (two methods)

Frying: Heat about 1 inch neutral oil in a heavy skillet or deep-fryer to 350°F (175°C). Fry potato slices in batches, stirring gently so they don't stick, until golden and crisp, 2–4 minutes. Remove to paper towels and immediately season. Oven-bake: Toss dried slices with 2 tbsp oil, arrange in a single layer on parchment-lined baking sheets, and bake at 425°F (220°C) for 12–18 minutes, flipping halfway, until crisp and golden. Timing depends on thickness and oven—watch closely to avoid burning.

Season chips

While chips are hot, mix smoked paprika, brown sugar, chili powder, garlic powder, and 3/4 tsp salt in a small bowl. Sprinkle or toss chips with the BBQ spice mix so seasoning adheres. Set aside to cool and crisp further.

In a small bowl combine mayonnaise, yogurt or sour cream (if using), chopped pickled okra, chopped cornichons, chopped capers, lemon juice, Dijon mustard, chopped dill or parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine and taste; adjust salt, lemon, or pickles to preference.

Chill in the refrigerator for at least 10 minutes to let flavors meld. Spoon into a serving ramekin before plating.

Plate a generous portion of farmers slaw on each plate. Place a crispy catfish fillet atop or beside the slaw. Add a small pile of BBQ spiced potato chips to the side for crunch.

Spoon 1–2 tablespoons of pickled okra tartar sauce alongside the fish or on top as desired. Garnish with lemon wedges and chopped parsley or microgreens. Serve immediately.