2 Pc. Catfish Combo Recipe

Prepare and brine

Pat the catfish fillets dry with paper towels. Place fillets in a shallow dish and pour the buttermilk mixed with the hot sauce over them, turning to coat. Cover and refrigerate for 20–30 minutes (this tenderizes and flavors the fish).

Make the dredge

While the fish soaks, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a wide shallow bowl or plate. Mix thoroughly so the seasoning is evenly distributed.

Heat oil

Pour vegetable oil into a heavy skillet or cast-iron pan to a depth of about 1/2 to 3/4 inch (roughly 1 cup will usually be enough for two fillets). Heat over medium-high until it reaches 350°F (175°C) or until a pinch of the dredge sizzles immediately when dropped in.

Dredge and fry

Remove each fillet from the buttermilk, letting excess drip back into the dish. Dredge thoroughly in the flour-cornmeal mixture, pressing gently so the coating adheres. Shake off excess. Carefully place fillets in the hot oil without crowding. Fry 3–4 minutes per side, depending on thickness, until the exterior is golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork.

Drain and rest

Transfer fried fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let rest 2–3 minutes to finish cooking and to keep the crust crisp. Serve with lemon wedges if desired.

French fries

Cook the french fries according to package instructions if using frozen (bake or fry), or if using home-cut fries, soak cut potatoes in cold water 30 minutes, dry thoroughly, toss with 1 tsp oil and a pinch of salt, then bake at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Keep warm until plating.

Coleslaw and sauces

Portion about 1 cup of prepared coleslaw per plate. Place 2 tbsp each of ketchup and tartar sauce in ramekins or spoon onto the plate for dipping. If you prefer, drizzle a little lemon over the coleslaw for brightness.

Assemble the combo

Place 2 pieces of fried catfish on the plate alongside the fries and a scoop of coleslaw. Add lemon wedges and the dipping sauces. Serve immediately while the fish is hot and the crust is crisp.