Fried Catfish Recipe

Marinate

Pat catfish strips dry with paper towels. Place in a shallow bowl and pour 1 cup buttermilk mixed with 1 tablespoon hot sauce over the fish. Cover and refrigerate for 20–30 minutes to tenderize and add flavor.

Prepare Breading

In a wide, shallow dish combine 1.5 cups all-purpose flour, 0.75 cup cornmeal, 0.25 cup cornstarch, 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 (if using). Whisk to blend. In a second shallow bowl whisk together 2 eggs and 1/4 cup whole milk to make an egg wash.

Heat Oil

Pour about 6 cups vegetable oil into a deep skillet or heavy pot (oil should be deep enough to submerge strips about 2 inches). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and rises, it's ready.

Batter and Fry

Working in batches to avoid crowding, remove a few catfish strips from the buttermilk, letting excess drip off. Dip each strip into the egg wash, then dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Shake off excess. Gently lower strips into hot oil and fry 3–4 minutes per batch, turning once if needed, until golden brown and cooked through (internal temperature about 145°F/63°C). Adjust heat to maintain 325–350°F. Transfer fried strips to a wire rack set over a baking sheet to drain and keep warm while you finish remaining batches.

Finish

Sprinkle a light pinch of salt over the hot fried catfish strips and keep warm in a 200°F (95°C) oven if needed for up to 15 minutes before serving.

Cook fries according to package instructions (bake, air-fry, or deep-fry). For oven: preheat to 425°F (220°C), toss frozen waffle fries with 1 tablespoon oil, spread in a single layer, and bake 18–22 minutes, flipping halfway, until crisp and golden. For air-fryer: preheat to 400°F (200°C) and cook 12–16 minutes, shaking basket occasionally. For deep-frying: fry at 350°F (175°C) until golden, about 3–4 minutes per batch.

Immediately after cooking, toss hot fries with 1 tsp salt, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper and 1/2 tsp Cajun seasoning (if using). Keep warm.

Make Batter

In a medium bowl whisk together 3/4 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt and 1 tsp sugar. Stir in 1/4 cup finely chopped onion and 1 tablespoon chopped parsley (if using). Combine 1 beaten egg with 1/2 cup buttermilk and pour into dry ingredients, stirring until just combined to a thick spoonable batter. If batter is too stiff, add 1–2 tablespoons more buttermilk.

Heat Oil & Fry

Heat 2 cups vegetable oil in a small heavy pot or deep skillet to 350°F (175°C). Using two spoons or a small cookie scoop, drop rounded tablespoons of batter into the hot oil (do not overcrowd). Fry hush puppies in batches 2–3 minutes, turning as needed, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels or a wire rack. Keep warm in a 200°F (95°C) oven while finishing remaining batter.

Whisk together 1/2 cup mayonnaise, 2 tablespoons sweet dill pickle relish, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon chopped capers (if using). Season with salt and pepper to taste. Refrigerate until ready to serve.

Arrange 3–4 catfish strips per plate with a generous portion of seasoned waffle fries and 3–4 hush puppies. Add a small ramekin of tartar sauce, garnish with lemon wedges and sprinkle chopped parsley over the catfish and hush puppies. Serve immediately.