Fried Catfish Rachel Recipe
Make Fried Catfish Rachel Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish & Marinade
Breading
Dredge & Fry Station
Rachel-style Toppings & Sandwich Build (optional)
Method
Catfish & Marinade
- 1
Trim and marinate
Pat the catfish fillets dry with paper towels. Cut into sandwich-friendly portions if needed (about 4 pieces). Place fillets in a shallow dish and pour the buttermilk over them. Add the hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Turn to coat, cover, and refrigerate for 20–45 minutes (minimum 20 minutes).
Breading
- 2
Mix dry coating
While the fish marinates, combine the all-purpose flour, yellow cornmeal, breadcrumbs, 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/4 tsp black pepper in a wide, shallow dish. Whisk thoroughly so the cornmeal and flour are evenly distributed.
Dredge & Fry Station
- 3
Prepare wet dredge
In a separate shallow bowl, whisk the 2 eggs with 2 tablespoons milk until smooth. Set the wet bowl and the dry breading next to the stove. Heat a large heavy skillet (cast iron preferred) over medium-high heat.
- 4
Heat oil
Pour about 1 cup vegetable oil into the skillet — enough to come roughly 1/4 inch up the side. Add 1 tablespoon butter to flavor. Heat until the oil registers 350°F (175°C) on a thermometer or when a pinch of flour sizzles immediately but doesn't burn (about 3–4 minutes).
- 5
Dredge the fish
Remove one fillet from the buttermilk, letting excess drip off. Dip it into the egg wash, then press firmly into the dry breading so the coating adheres. Shake off excess, set on a plate. Repeat with remaining fillets.
- 6
Fry the fillets
Working in a single layer (do not overcrowd), add the breaded fillets to the hot oil. Fry 3–4 minutes per side for 1/2-inch thick pieces (longer for thicker fillets), until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Maintain oil temperature near 325–350°F by adjusting heat. Flip once using tongs.
- 7
Drain and finish
Transfer cooked fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain for 2–3 minutes. If assembling sandwiches, briefly toast bread in the pan with leftover butter for 30 seconds per side for extra flavor.
Rachel-style Toppings & Sandwich Build (optional)
- 8
Assemble Fried Catfish Rachel
To make each sandwich: spread about 1 tablespoon Russian/Thousand Island dressing on one slice of toasted bread. Place a fried catfish fillet on top, add a Swiss cheese slice, spoon ~3 tablespoons creamy coleslaw over the cheese, add 2 pickle slices, and top with the second slice of toasted bread. If you prefer melted cheese, place assembled sandwiches briefly under a broiler or in a hot skillet for 30–60 seconds until cheese softens. Serve immediately with lemon wedges on the side.
- 9
Serve alternate (plate)
For a plated Fried Catfish Rachel without bread, place a fillet on a plate, spoon dressing alongside, top with warm Swiss cheese and coleslaw, garnish with pickles and a lemon wedge.