Fried Catfish Recipe

Prepare fish

Pat catfish fillets dry with paper towels. Cut fillets into 1/2- to 3/4-inch wide strips, about 8–12 strips per pound depending on fillet size. Place strips on a plate and season lightly with 1/2 teaspoon of the salt and a pinch of black pepper.

Buttermilk soak

In a shallow bowl, whisk together buttermilk and hot sauce. Add the catfish strips, turning to coat. Cover and refrigerate for 20–30 minutes to tenderize and add flavor.

Make dry mix

In a wide shallow dish or pie plate combine 1 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1 1/2 teaspoons salt (use remaining salt), 1 teaspoon black pepper, paprika, garlic powder, onion powder and cayenne. Mix thoroughly so spices are evenly distributed.

Egg wash

In a separate bowl whisk together 2 eggs and 1/4 cup milk until smooth. Set up a dredging station: egg wash in the middle, dry mix to one side, and the soaked catfish on the other.

Hand-batter and bread

Remove a few catfish strips from the buttermilk, letting excess drip back into bowl. Dip each strip into the egg wash, then press into the dry flour-cornmeal mixture, coating thoroughly. Shake off excess. Place coated strips on a rack while heating oil.

Heat oil and fry

Pour 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1-1.5 inches. Heat oil over medium-high to 350°F (175°C). Fry the catfish in batches (do not crowd) for 3–4 minutes per side, until golden brown and internal temperature reaches 145°F/63°C or flakes easily. Use a slotted spoon or tongs to transfer to a paper towel-lined tray to drain. Keep cooked fish warm in a 200°F (95°C) oven if desired while finishing remaining batches.

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3-inch thick sticks for classic fries. Soak cut potatoes in cold water for at least 15 minutes (up to 1 hour) to remove excess starch; this yields crisper fries. Drain and pat completely dry with towels.

Fry potatoes

Heat 2 cups vegetable oil in a heavy skillet or fryer to 325°F (160°C). Fry potatoes in small batches for 3–4 minutes until just cooked through and pale — this is the first fry. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes or until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt.

Mix dry ingredients

In a bowl whisk together 3/4 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 1 teaspoon sugar until combined.

Combine wet ingredients

In a separate bowl beat 1 egg with 1/4 cup milk. Stir in the finely chopped onion.

Make batter

Pour the wet mixture into the dry ingredients and stir until just combined; batter should be thick but spoonable. Let rest 5 minutes. If too thick, add up to 1 tablespoon milk; if too thin, add 1 tablespoon flour.

Fry hush puppies

Heat 2 cups vegetable oil in a small pot or skillet to 350°F (175°C). Using a small spoon or a melon baller, drop rounded tablespoon portions of batter into the oil, frying in batches to avoid crowding. Fry 2–3 minutes, turning as needed, until deep golden brown and cooked through. Transfer to paper towels to drain.

Arrange 4–6 hand-battered catfish strips per serving on a plate alongside a generous handful of fries and 6–8 hush puppies. Garnish with chopped parsley and lemon wedges. Serve with tartar sauce on the side for dipping. Optionally sprinkle a little extra salt on the fish and fries to taste.