Fried Catfish Recipe

Marinate

Place catfish strips in a shallow dish. Whisk 1 cup buttermilk with 1 tablespoon hot sauce and pour over the fish. Cover and refrigerate for 20–30 minutes (or up to 1 hour) to tenderize and flavor.

Prepare dry mix

In a wide shallow bowl or tray, combine 1.5 cups all-purpose flour, 3/4 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp cayenne (if using). Mix thoroughly so seasonings are even.

Egg wash

In a second shallow bowl, whisk together 2 eggs and 1/4 cup milk until smooth.

Dredge and batter

Remove fish from buttermilk (reserve the leftover buttermilk). One strip at a time: lightly pat fish dry with paper towel, dip into the egg wash, then press into the seasoned flour-cornmeal mixture to coat fully. For a thicker crust, return to egg wash then dredge again in the dry mix. Place coated strips on a wire rack for 5–10 minutes to set the crust.

Heat oil

In a heavy-bottomed Dutch oven or deep skillet, pour enough oil to reach 2–3 inches deep (about 3–4 cups). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown in ~45–60 seconds.

Fry catfish

Working in batches to avoid crowding, gently lower the coated catfish strips into hot oil using tongs. Fry 3–5 minutes per batch, turning once, until golden brown and cooked through (internal temperature ~145°F or fish flakes easily). Transfer to a paper towel-lined tray or wire rack set over a baking sheet. Keep warm in a 200°F (95°C) oven while remaining batches cook.

Finish

Sprinkle fried catfish with a little extra salt to taste and garnish with chopped parsley and lemon wedges. Serve immediately with fries and hush puppies.

Prep potatoes

Cut potatoes into even 1/4–3/8" sticks. Soak in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with towels.

Optional crisping

Toss dried potato sticks with 1 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper to help create a crisp exterior.

Fry fries

Heat oil to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale and tender but not brown. Remove and drain. Increase oil to 375°F (190°C) and return fries in batches to fry 1–2 minutes more until golden and crispy. Drain on paper towels and season with additional salt while hot.

Make batter

In a bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar and 3/4 tsp salt. In a separate bowl, beat 1 egg with 1/2 cup buttermilk. Stir the wet into the dry until just combined, then fold in 1/4 cup finely chopped yellow onion and sliced scallion if using. Batter should be thick but spoonable; if too stiff add up to 1–2 tbsp more buttermilk.

Fry hush puppies

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Drop rounded teaspoons (or use a small cookie scoop) of batter into oil, frying in small batches so they don't touch. Fry 2–3 minutes, turning occasionally, until deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Serve warm.

Combine 1/4 cup mayonnaise, 1 tsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice and 1/4 tsp salt in a small bowl. Stir until smooth and chill briefly. Serve alongside catfish for dipping.