Fried Catfish Recipe

Prepare fish

Pat catfish fillets dry with paper towels. Cut into 1/2- to 3/4-inch wide strips for hand-battered strips. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Buttermilk soak

In a shallow bowl, whisk buttermilk with 1 tablespoon hot sauce. Add the fish strips, turning to coat. Cover and refrigerate for 20–30 minutes to tenderize and season.

Make dry mix

In a wide, shallow dish combine 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 1/2 teaspoons salt (remaining), 3/4 teaspoon black pepper (remaining), 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne. Whisk to combine and break up any lumps.

Make wet batter

In a separate bowl beat 2 eggs. Stir in 1/2 cup ice-cold sparkling water or club soda and the drained fish buttermilk (reserve excess buttermilk). Whisk until smooth; batter should be slightly thick but pourable—adjust with a tablespoon of flour or water if needed.

Heat oil

Pour 4 cups neutral oil into a deep heavy skillet or Dutch oven to a depth of about 1 1/2 inches. Heat oil over medium-high until it registers 350°F (175°C) on a fryer thermometer. If you don't have a thermometer, test by dropping a small amount of batter—if it sizzles and browns in about 45–60 seconds, the oil is ready.

Coat and fry

Working in batches to avoid crowding, dredge a few strips lightly in the dry mix, then dip into the wet batter to coat completely, then toss quickly back into the dry mix for a final dusting (this double-coating yields a crisp texture). Carefully lower strips into hot oil, frying 3–4 minutes until golden brown and cooked through, turning once. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or paper towels. Sprinkle a pinch of salt immediately on the hot fish. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Mix dry ingredients

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

Combine wet ingredients

Stir the finely chopped 1/2 cup onion into the dry mix. In a separate bowl whisk 1/2 cup buttermilk, 1 egg, and 1 teaspoon melted butter or oil. Pour wet into dry and stir until just combined; batter should be thick but scoopable. Let rest 5 minutes.

Fry hush puppies

Increase oil temperature (same oil used for fish if you have enough, or a separate pot) to 350–360°F (175–180°C). Drop batter by heaping teaspoonfuls into hot oil (do not overcrowd). Fry 2–3 minutes, turning if needed, until deep golden brown. Remove to a wire rack and drain briefly. Season with a pinch of salt.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch fries. Rinse in cold water until water runs clear to remove starch. Soak in cold water for at least 20 minutes (or up to 2 hours) to crisp.

Par-fry and finish

Drain and pat fries very dry. Heat 2 cups oil in a heavy skillet or fryer to 325°F (160°C). Fry batches 3–4 minutes until soft and pale; remove and drain. Increase oil to 375°F (190°C) and return fries in batches, frying 2–3 minutes more until golden and crisp. Drain on paper towels, season with 1 teaspoon salt and 1/4 teaspoon black pepper while hot.

Serve

Place a portion of fries and a few hush puppies onto each plate. Arrange 4–6 fried catfish strips on top. Spoon 2 tablespoons tartar sauce alongside and garnish with chopped parsley and lemon wedges. Serve immediately while hot and crisp.