📝 About This Recipe
Transport your kitchen to the heart of the Mississippi Delta with this quintessential Southern comfort feast. This recipe features farm-raised catfish soaked in tangy buttermilk and dredged in a seasoned cornmeal crust for an unbeatable crunch that gives way to flaky, succulent fish. Accompanied by hand-dropped hushpuppies—savory, golden nuggets of fried dough with a hint of sweetness—this dish is a masterclass in texture and soul-warming flavor.
🥗 Ingredients
The Catfish & Marinade
- 2 pounds Catfish Fillets (fresh, patted dry and cut into 3-inch strips)
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style or Crystal)
- 1 tablespoon Yellow Mustard (adds tang and helps coating stick)
The Breading Station
- 1.5 cups Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon each Kosher Salt and Black Pepper
The Hushpuppies
- 1 cup Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 tablespoon Sugar (optional, for a touch of sweetness)
- 1/4 cup Yellow Onion (very finely grated)
- 1 Egg (large, lightly beaten)
- 3/4 cup Buttermilk
Frying & Garnish
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
-
1
In a large bowl, whisk together the buttermilk, hot sauce, and mustard. Add the catfish strips, ensuring they are fully submerged. Cover and refrigerate for 20-30 minutes to tenderize the fish.
-
2
Prepare the breading by combining 1.5 cups cornmeal, 1/2 cup flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish or a large zip-top bag. Whisk well to distribute the spices.
-
3
In a separate medium bowl, mix the hushpuppy dry ingredients: 1 cup cornmeal, 1/2 cup flour, baking powder, and sugar. Stir in the grated onion, beaten egg, and 3/4 cup buttermilk until just combined. Let the batter rest for 10 minutes while the oil heats.
-
4
Pour the oil into a heavy-bottomed Dutch oven or deep skillet until it reaches a depth of 2 inches. Heat over medium-high heat until it reaches 360°F (182°C).
-
5
While the oil heats, remove the catfish from the buttermilk, letting excess drip off. Dredge the fish in the cornmeal mixture, pressing firmly so the coating adheres. Place the breaded fish on a wire rack for 5 minutes before frying; this prevents the coating from falling off in the oil.
-
6
Fry the hushpuppies first. Carefully drop rounded tablespoonfuls of the batter into the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are dark golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
-
7
Check the oil temperature to ensure it is still at 360°F. Carefully lower 3-4 pieces of catfish into the oil. Fry for 4-5 minutes, turning once, until the crust is golden-brown and the fish flakes easily with a fork.
-
8
Transfer the fried catfish to a clean wire rack set over a baking sheet. This keeps the bottom from getting soggy. Immediately sprinkle with a tiny pinch of salt while hot.
-
9
Repeat with the remaining fish, allowing the oil to return to temperature between batches.
-
10
Serve the catfish and hushpuppies immediately while piping hot, garnished with fresh lemon wedges and your favorite dipping sauces.
💡 Chef's Tips
Always use a thermometer to maintain the oil temperature; if the oil is too cool, the fish will be greasy, and if too hot, the crust will burn before the fish is cooked. Letting the breaded fish rest on a wire rack for 5-10 minutes before frying is the secret to a crust that stays attached to the fish. For the hushpuppies, grate the onion directly into the batter so the juices flavor the dough. Avoid over-mixing the hushpuppy batter; a few lumps are fine and result in a lighter, fluffier texture. If your catfish has a 'muddy' taste, soak it in plain milk or buttermilk for an hour before seasoning to neutralize the flavor.
🍽️ Serving Suggestions
Serve with a side of creamy, vinegar-based coleslaw to cut through the richness of the fried food. A side of classic tartar sauce or spicy remoulade is essential for dipping both the fish and hushpuppies. Pair with a tall glass of ice-cold sweet tea or a crisp, light lager to balance the savory spices. Traditional Southern sides like collard greens or mac and cheese make this a complete family feast. Add a few pickled jalapeños to the plate for a bright, acidic pop of heat.