Fried Catfish Recipe

Prepare fish

Trim any skin and cut the catfish fillets into 1/2- to 3/4-inch wide strips. Pat the strips dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Buttermilk marinade

In a shallow bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce and 1 egg. Add the catfish strips, pressing them into the liquid so they're coated. Cover and refrigerate for 20–30 minutes to tenderize and help the breading adhere.

Make dry mix

In a large shallow dish or rimmed sheet pan, combine 1 1/2 cups all-purpose flour, 3/4 cup cornmeal, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, and 1/2 teaspoon baking powder. Whisk to blend evenly.

Breading the fish

Set up a dredging station: beaten egg in a small bowl (the 1 egg reserved), the dry mix in another. Remove fish from the buttermilk, letting excess drip off. Dip each strip into the beaten egg, then press into the flour/cornmeal mixture so it has an even, slightly thick coating. Place breaded strips on a wire rack and let rest 5–10 minutes to help coating adhere.

Fry the catfish

Heat oil for frying (vegetable or peanut) in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to submerge at least half the thickness of the strips (about 2–3 cups in a skillet; a larger pot may need more). Fry in batches, careful not to overcrowd, for 3–4 minutes per batch, turning once, until golden brown and the internal temperature reaches 145°F (63°C). Remove to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Whisk together 3/4 cup yellow cornmeal, 1/2 cup flour, 1 teaspoon sugar, 1/2 teaspoon salt and 1 teaspoon baking powder in a medium bowl. Stir in 1/4 cup finely diced yellow onion.

In a separate bowl, beat 1 egg with 1/2 cup milk. Combine the wet mixture with the dry ingredients to form a thick batter (spoonable but not runny). If batter is too thick, add 1–2 tablespoons milk; if too thin, add a tablespoon of flour.

Heat frying oil to 350°F (175°C). Using a small cookie scoop or two spoons, drop 1-inch mounds of batter into the hot oil, frying in small batches for 2.5–3.5 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels or a wire rack.

Peel (optional) and cut 2 medium russet potatoes into 1/4- to 1/3-inch fries. Rinse the cut fries under cold water until water runs clear to remove surface starch, then dry thoroughly with clean towels or paper towels.

Heat 2–3 cups oil in a heavy pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain and immediately season with 1 teaspoon salt while hot.

Use a thermometer and maintain oil temperature as indicated in each frying step. Fry catfish and hush puppies at 350°F; blanch fries at 325°F then finish at 375°F. Do not overcrowd the oil; fry in small batches to keep oil temperature steady.

To serve: arrange a portion of fries, a few hush puppies and several catfish strips on each plate. Serve immediately with lemon wedges and tartar sauce on the side.