3 Pc. Catfish Combo Recipe

Prep and brine

Pat the 3 catfish fillets dry with paper towels. Place in a shallow dish and pour 1 cup buttermilk mixed with 1 tablespoon hot sauce over the fillets. Cover and refrigerate for 30 minutes to 1 hour to tenderize and flavor.

Make the dredge

In a wide shallow bowl or plate, whisk together 1.5 cups all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne pepper until evenly combined.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) to reach roughly 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.

Dredge and fry

Remove each fillet from the buttermilk, allowing excess to drip off. Press both sides into the dry dredge to coat thoroughly, shaking off excess. Carefully place fillets into hot oil, being careful not to overcrowd (cook in 1–2 batches if necessary). Fry 3–4 minutes per side, until golden-brown and cooked through (internal temperature 145°F / 63°C). Adjust heat to maintain 325–350°F. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining fillets.

Make batter

In a medium bowl combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp sugar. Stir in 1/4 cup finely chopped onion. In a separate small bowl, beat 1 egg with 1/2 cup milk, then pour into dry ingredients and stir until just combined. The batter should be thick but spoonable; if too thick, add up to 1–2 tablespoons milk.

Fry hush puppies

Heat about 1 cup vegetable oil (or enough for 1–1.5 inches depth in a small pot) to 350°F (175°C). Using a small spoon or melon baller, drop 1–1.5 tablespoon portions of batter into the hot oil, frying in batches to avoid crowding. Fry 2.5–3.5 minutes, turning as needed, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm with the cooked fish in the oven if desired.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon lemon juice, 1/2 teaspoon dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste-adjust if needed. Chill until serving.

Plate and garnish

Arrange one fried catfish fillet per plate (3 total), add 4–6 hush puppies as desired, and include optional sides (1 cup cole slaw, 1 cup rice or fries). Spoon a dollop of tartar sauce alongside, garnish with chopped parsley and a lemon wedge per fillet. Serve immediately while hot.