Fried Catfish Recipe

Prepare fish

Pat catfish fillets dry with paper towels. Slice into 1/2- to 3/4-inch strips for hand-battered pieces. Season lightly with 1/2 tsp salt and 1/4 tsp pepper.

Marinate

Combine buttermilk and hot sauce in a shallow bowl. Submerge catfish strips, cover, and refrigerate for 20–30 minutes. This tenderizes and adds flavor.

Mix dry coating

In a wide shallow dish, whisk together 1 1/2 cups all-purpose flour, 3/4 cup cornmeal, 1 1/2 tsp salt (remaining), 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne. Mix well so spices are evenly distributed.

Prepare egg wash

In another bowl, beat 2 eggs with 1/2 cup milk until smooth.

Coat fish

Remove fish from buttermilk, letting excess drip off. Dip each strip into the egg wash, then press into the flour-cornmeal mixture until well coated. For an extra-crispy crust, double-dip: return to egg wash briefly and re-coat with the dry mix. Place coated strips on a wire rack while oil heats.

Fry

Heat 3–4 cups of frying oil in a deep skillet or Dutch oven to 350°F (175°C). Fry catfish in batches without overcrowding for 3–4 minutes per side (total 5–7 minutes) until golden brown and internal temperature reaches 145°F. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven while finishing remaining batches.

Finish

Taste and adjust salt on fish if needed. Squeeze lemon over pieces when serving.

Make batter

In a bowl, whisk 1 cup yellow cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Stir in the grated/minced 1/2 onion and chopped scallions. Whisk 1 egg with 1/2 cup buttermilk (or milk) and combine with dry ingredients to form a thick spoonable batter. If too dry, add up to 1–2 tbsp more milk; batter should hold shape when scooped.

Fry hush puppies

Heat the frying oil (same oil used for fish) to 350°F (175°C). Using two spoons or a small cookie scoop, drop 1-tablespoon-sized mounds of batter into the oil, frying in small batches to avoid temperature drop. Fry 2–3 minutes, turning once, until deep golden, crisp on outside and cooked through. Drain on paper towels or a wire rack.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with towels.

Par-fry and finish

Heat 2 cups vegetable oil in a heavy skillet to about 325°F (160°C). Fry potatoes in batches for 3–4 minutes until pale and pliable but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain and immediately season with 1 tsp salt.

Arrange a portion of fries and several catfish strips on each plate. Add 3–5 hush puppies. Place a small ramekin with 2–3 tbsp tartar sauce and lemon wedges on the side. Serve immediately while hot and crispy.

Do not overcrowd the fryer; maintain oil temperature for even cooking. Use a thermometer to monitor oil and fish temperature. Dispose of or strain oil between uses. Total fry oil quantity assumes a deep fryer or Dutch oven—adjust amounts if using a shallow pan.