Fried Catfish Recipe

Prep the fish

Pat catfish fillets dry with paper towels. Cut into 1/2- to 3/4-inch strips, about finger-thick. Season both sides lightly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.

Make wet batter

In a shallow bowl or dish whisk together the buttermilk and 1 large egg until homogeneous. Place in refrigerator until ready to dredge.

Make dry mix

In a wide dish combine 1 1/2 cups all-purpose flour, 3/4 cup cornmeal, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne (if using), and the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly to distribute seasonings.

Dredge and rest

Working in batches, dip a strip of fish into the buttermilk-egg mixture, letting excess drip off, then press into the dry mixture until well coated. Shake off excess and set on a wire rack for 5 minutes to allow the coating to adhere. Repeat with remaining strips.

Heat oil

In a heavy, deep skillet or Dutch oven add about 2 to 3 inches of vegetable oil (approximately 3 to 4 cups depending on pan). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the dry mix into oil; it should sizzle and rise steadily.

Fry catfish

Fry the breaded catfish strips in batches without crowding—about 3 to 5 minutes per batch—turning if necessary, until golden brown and internal temperature reaches 145°F (63°C). Remove with a slotted spoon or spider to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Make hush puppy batter

In a bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon sugar. Stir in 1/4 cup finely grated or minced onion. In a separate small bowl beat 1 egg with 1/2 cup milk, then pour into dry ingredients and stir until just combined. Batter should be thick but spoonable; if too thick add up to 1 tablespoon milk.

Fry hush puppies

Heat oil for frying (the same pot can be used if you keep temperature near 350°F) to 350°F (175°C). Using a teaspoon or small scoop, drop rounded spoonfuls of batter into hot oil, frying in small batches to avoid temperature drop. Fry 2 to 3 minutes, turning as needed, until deep golden brown. Remove to a wire rack to drain and sprinkle lightly with a pinch of salt. Keep warm with the catfish if desired.

Prep potatoes

Peel (optional) and cut the 2 medium russet potatoes into even matchstick fries (about 1/4-inch thick). Place cut potatoes in a bowl of cold water and soak 20 to 30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Fry the potatoes

Heat oil for fries in a heavy pot to 325°F (160°C) (use separate oil or adjust if using same pot; fry in two-stage method if desired). Fry potatoes in batches for 3 to 4 minutes until softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying 1.5 to 3 minutes until crisp and golden. Drain and immediately season with 1 teaspoon salt, tossing gently.

Arrange warm catfish strips with fries and hush puppies on plates. Serve with lemon wedges and tartar sauce or ketchup on the side. For best texture, serve immediately while everything is hot and crisp.