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Restaurants›Willie Sue's. Sumter,S.C.›Catfish Bites Recipe

Catfish Bites Recipe

Name: Willie Sue's. Sumter,S.C.s Catfish Bites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb catfish fillets (skinless); 1 cup buttermilk; 1 tsp hot sauce; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup all-purpose flour; 3 tbs cornmeal (medium grind); 1 cup panko breadcrumbs; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cayenne pepper; 1 tsp dried thyme; 0.5 tsp baking powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 large eggs; 2 tbsp milk; 4 cups neutral oil (vegetable or canola); 4 each lemon wedges; 0.5 cup mayonnaise; 2 tbs dill pickle relish; 1 tbs lemon juice; 1 tsp Dijon mustard; 1 tsp capers (chopped); 1 tbs fresh parsley (finely chopped); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Willie Sue's. Sumter,S.C.

Time1h

Serves4

Make Catfish Bites Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Catfish and Marinade

1 lb catfish fillets (skinless)

1 cup Buttermilk

1 tsp Hot sauce

1 tsp kosher salt

1 tsp freshly ground black pepper

Coating

1 cup 00 bread flour

3 tbs cornmeal (medium grind)

1 cup Panko breadcrumbs

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Cayenne pepper

1 tsp dried thyme

1/2 tsp Baking powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Egg Wash

2 Large eggs

2 tbsp Milk

For Frying

4 cups neutral oil (vegetable or canola)

4 each lemon wedges

Tartar-style Dipping Sauce

1/2 cup Mayonnaise

2 tbs dill pickle relish

1 tbs ReaLemon lemon juice

1 tsp Dijon mustard

1 tsp capers (chopped)

1 tbs fresh parsley (finely chopped)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Catfish and Marinade

Prepare fish

Rinse the catfish fillets and pat dry with paper towels. Cut into bite-sized pieces about 1 to 1 1/2 inches square for even cooking.

Marinate

In a bowl, combine buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Add the catfish pieces, stir to coat, cover and refrigerate 30 minutes to 1 hour. The buttermilk tenderizes and seasons the fish.

Coating

While fish marinates, combine flour, cornmeal, panko, smoked paprika, garlic powder, onion powder, cayenne, dried thyme, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow dish or rimmed baking sheet. Whisk to evenly distribute seasonings.

Egg Wash

In a medium bowl, whisk the eggs and milk until blended. This will help the coating adhere to the catfish bites.

For Frying

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 3 to 4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Set up a breading station: marinated catfish, egg wash bowl, and coating mixture. Working in batches (do not overcrowd), remove fish from buttermilk, letting excess drip off, dip each piece in egg wash, then dredge thoroughly in the coating mixture pressing gently so panko adheres. Shake off excess.

Carefully place 6–8 bites (depending on pan size) into hot oil and fry, turning once, until golden brown and cooked through, about 2.5–3.5 minutes per side. Internal temperature should reach 145°F (63°C). Adjust heat as necessary to maintain 325–350°F so coating crisps without burning.

Use a slotted spoon or spider to transfer cooked bites to a wire rack set over a baking sheet (or paper towels) to drain. Season lightly with a pinch of kosher salt while still hot. Repeat with remaining fish.

Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining fish so all servings are hot when plated.

Tartar-style Dipping Sauce

While fish fries, combine mayonnaise, dill pickle relish, lemon juice, Dijon, chopped capers, parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust lemon or salt as desired. Refrigerate until ready to serve.

To Serve

Arrange catfish bites on a platter with lemon wedges and the tartar-style dipping sauce. Serve immediately so coating is crisp. Leftovers keep in an airtight container in the refrigerator for up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.