Entree: United States – Kentucky (Appalachian and Southern United States) – Fried Catfish

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) catfish fillets, skinned and trimmed (about 4 fillets)
- 2 cups (480 ml) buttermilk
- 1 tsp (5 ml) hot sauce (optional)
- 6 cups (1.4 L) peanut or vegetable oil for frying

For the cornmeal coating:
- 1 1/2 cups (180 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper (optional)

For the hushpuppies:
- 1 cup (150 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 large egg
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (80 g) finely chopped yellow onion
- Vegetable oil (from main frying oil) for deep frying

For the coleslaw:
- 6 cups (450 g) shredded green cabbage (about 1 small head)
- 1 medium carrot, grated, about 1/2 cup (60 g)
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper

Optional tartar sauce and garnish:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tsp (5 ml) lemon juice
- Lemon wedges for serving

Instructions

Short Description:
Kentucky-style Fried Catfish: cornmeal-coated catfish fillets fried until crisp, served with golden hushpuppies and creamy coleslaw for a complete Southern main-course plate.

Regional Notes:
This Kentucky variation uses a cornmeal-forward coating and a buttermilk soak for tender, flavorful catfish, paired with classic Southern sides—hushpuppies and mayo-based coleslaw—reflecting Appalachian and broader Southern United States influences. The coating is simpler and more cornmeal-heavy than some coastal battered versions.

1. Prep the catfish: Rinse fillets and pat dry. Place fillets in a shallow dish and pour 2 cups (480 ml) buttermilk over them; add 1 tsp (5 ml) hot sauce if using. Cover and refrigerate for 20–30 minutes to tenderize and flavor.
2. Make the coating: In a wide shallow bowl, whisk together 1 1/2 cups (180 g) cornmeal, 3/4 cup (95 g) flour, 2 tsp (10 g) salt, 1 tsp (2 g) black pepper, 1 tsp (3 g) garlic powder, 1 tsp (2 g) paprika, and 1/2 tsp (1 g) cayenne (if using). Set aside.
3. Prepare hushpuppy batter: In a medium bowl, whisk 1 cup (150 g) cornmeal, 1/2 cup (65 g) flour, 1 tsp (4 g) baking powder, 1/2 tsp (3 g) salt, and 1 tbsp (12 g) sugar. In a small bowl beat 1 large egg with 1/2 cup (120 ml) buttermilk; add to dry ingredients along with 1/2 cup (80 g) chopped onion and stir to a thick batter. Cover and refrigerate while oil heats.
4. Make coleslaw: In a large bowl combine 6 cups (450 g) shredded cabbage and 1/2 cup (60 g) grated carrot. Whisk 3/4 cup (180 g) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) sugar, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) black pepper until smooth. Toss dressing with cabbage mixture; chill until serving.
5. Heat oil: In a large heavy skillet or Dutch oven, pour in enough oil to reach 2–3 inches (about 6 cups / 1.4 L). Heat over medium-high heat until oil reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
6. Dredge the fish: Remove catfish from buttermilk, letting excess drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently so the coating adheres. Place on a rack while oil comes to temperature.
7. Fry the catfish: Working in batches to avoid crowding, carefully lower fillets into hot oil. Fry 3–5 minutes per side (depending on thickness) until golden brown and the fish flakes easily with a fork (internal temperature about 145°F / 63°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.
8. Fry hushpuppies: When oil is at 350°F (175°C), drop hushpuppy batter by heaping teaspoons or a small cookie scoop into the hot oil (about 1 tbsp / 15 ml each). Fry in batches 2–3 minutes, turning as needed, until deep golden and cooked through. Drain on paper towels or a rack.
9. Make optional tartar sauce: Stir together 1/2 cup (120 g) mayonnaise, 2 tbsp (30 g) sweet pickle relish, and 1 tsp (5 ml) lemon juice; season with salt and pepper to taste.
10. Plate and serve: Divide catfish fillets among 4 plates, add a generous scoop of coleslaw and 6–8 hushpuppies per plate. Serve with lemon wedges and tartar sauce on the side.