Catfish & Shrimp Combo Recipe
Fried catfish and shrimp served with cocktail, tartar, coleslaw, and lemon wedges.
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Ingredients
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Fried Catfish
Fried Shrimp
Tartar Sauce
Cocktail Sauce
Coleslaw
Method
Fried Catfish
Marinate
Pat catfish fillets dry with paper towels. Whisk 2 cups buttermilk with 1 tbs hot sauce in a shallow dish; add fillets to the mixture, coating both sides. Refrigerate and marinate 20–30 minutes while preparing other components.
Prepare Dredge
In a large shallow bowl or tray, combine 1.5 cups yellow cornmeal, 1/2 cup all-purpose flour, 1/2 cup fine cornmeal (if using), 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne. Mix thoroughly so spices are evenly distributed.
Heat Oil
Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches (enough for shallow frying). Heat over medium-high until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test with a pinch of dredge — it should sizzle immediately and brown in ~45–60 seconds.
Dredge & Fry
Remove one fillet at a time from buttermilk, letting excess drip off. Press both sides of fillet firmly into the cornmeal mixture to form an even coating. Shake off excess. Carefully lay fillet into hot oil without crowding (work in batches). Fry 3–5 minutes per side, depending on thickness, until golden brown and internal temperature reaches 145°F (63°C). Adjust heat to maintain 325–350°F while frying. Transfer to a wire rack set over a baking sheet to drain and keep crisp; hold in a 200°F oven if needed while you finish remaining fillets.
Finish
When all fillets are cooked, squeeze fresh lemon over each portion before serving.
Fried Shrimp
Marinate
Place peeled, deveined shrimp in a bowl. Mix 3/4 cup buttermilk with 1/2 tbs hot sauce and pour over shrimp. Let sit 10–15 minutes (this tenderizes and seasons the shrimp).
Prepare Coating
In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko (optional), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Mix well.
Heat Oil
Use the same oil and temperature as for the catfish (350–360°F). If catfish completed earlier and oil cooled, bring it back to temperature.
Dredge & Fry
Working in small batches, remove shrimp from buttermilk, let excess drip off, then toss in the flour/cornstarch mixture to coat evenly. Shake off excess and gently place into hot oil. Fry shrimp 1.5–2.5 minutes until golden and crisp (they cook quickly). Do not overcrowd. Remove with a slotted spoon to a wire rack to drain.
Serve
Keep warm in the oven briefly if needed, and serve with lemon wedges.
Tartar Sauce
In a small bowl combine 1/2 cup mayonnaise, 3 tbs finely chopped sweet dill pickles, 1 tsp chopped capers (if using), 1 tsp fresh lemon juice, 1 tbs chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.
Cocktail Sauce
Whisk together 1/2 cup ketchup, 1 tsp prepared horseradish (plus extra 1 tsp if you prefer it spicier), 1/2 tsp Worcestershire sauce, 1 tsp lemon juice, and 1/4 tsp hot sauce. Chill until serving.
Coleslaw
In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup shredded carrot. In a smaller bowl whisk 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over shredded vegetables and toss to coat evenly. Refrigerate at least 15 minutes to let flavors meld; stir before serving.