Fried Catfish Recipe
hand-battered catfish strips served with fries and hush puppies | 2210 cal
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Ingredients
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Catfish & Batter
Frying Oil
Fries
Hush Puppies
Sauce & Garnish
Method
Catfish & Batter
- 1
Prepare fish
Pat the catfish fillets dry with paper towels and cut into 3–4 inch strips about 1/2 inch thick. Place strips in a shallow dish.
- 2
Marinate in buttermilk
Whisk together 1 cup buttermilk and 1 tsp hot sauce. Pour over the catfish strips to coat, cover, and refrigerate for 20–30 minutes. This tenderizes and helps the batter adhere.
- 3
Make dry mix
In a wide shallow bowl combine 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1/4 cup fine cornmeal or semolina (optional), 1 tsp baking powder, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne. Stir to evenly blend.
- 4
Prepare egg wash
In a second bowl beat 2 eggs until just combined. Add a splash (about 2 tbsp) of the reserved buttermilk from the marinade if desired to thin slightly; whisk until uniform.
- 5
Dredge fish
Remove fish from the buttermilk, letting excess drip off. One piece at a time: dredge in the dry mix, then dip in the egg wash, and back into the dry mix for a double-coated, hand-battered texture. Place on a wire rack while you heat oil.
Frying Oil
- 6
Heat oil
Pour about 4–6 cups vegetable or peanut oil into a deep heavy pot or Dutch oven, leaving at least 3 inches of headspace. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, it's close. Keep oil between 330–365°F during frying.
- 7
Fry catfish
Working in batches (do not overcrowd), carefully lower battered catfish strips into the hot oil. Fry 3–5 minutes per batch, turning once, until golden brown and the internal fish reaches opaque flakiness (145°F) and crust is crisp. Remove with a slotted spoon to a paper towel–lined tray or wire rack. Let oil return to temperature between batches.
Fries
- 8
Prepare potatoes
Peel (optional) and cut russet potatoes into 1/3–1/2 inch fries. Rinse cut fries under cold water until water runs clear to remove starch; then soak in cold water for at least 20 minutes (can do while fish marinates) to further remove starch. Drain and pat completely dry with towels.
- 9
Par-fry and finish
Heat 2 cups oil (or use a second fryer) to 325°F (160°C). Toss dried fries with 1 tsp cornstarch and a pinch of salt. Par-fry fries in batches 3–4 minutes until pale and slightly softened but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with 1/2 tsp salt.
Hush Puppies
- 10
Make batter
In a bowl combine 1 cup yellow cornmeal, 1/2 cup flour, 1 tbsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Stir in 2 chopped scallions and 1/4 cup finely diced yellow onion. Whisk together 1 egg and 1/2 cup buttermilk in a small bowl, then add to the dry mix and stir until just combined. Batter should be thick but spoonable; if too dry add up to 1–2 tbsp more buttermilk.
- 11
Fry hush puppies
Heat 2 cups oil in a small heavy pot to 350°F (175°C). Using two spoons or a small scoop, drop heaping tablespoonfuls of batter into the oil, frying in batches so pieces don’t touch. Fry 2–3 minutes per side until deep golden and cooked through. Remove to paper towels to drain.