Entree: United States – Nebraska (Great Plains United States) – Nebraska Fried Catfish

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 4 catfish fillets, approx. 7 oz (200 g) each, skinless, pin-boned
- 1 1/2 cups (180 g) medium-grind yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional, for a little heat)
- 1 cup (240 ml) buttermilk
- 1 large egg
- 4 cups (950 ml) neutral frying oil (peanut, canola, or vegetable) for deep or shallow frying
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 4 lemon wedges

Tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) sweet dill pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) finely chopped fresh parsley
- 1 tsp (5 g) capers, drained and chopped (optional)
- Pinch of salt and black pepper

Vinegar cabbage slaw:
- 4 cups (340 g) green cabbage, thinly shredded
- 1 medium carrot, grated, about 1/2 cup (60 g)
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper

Hush puppies:
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 small onion, finely diced, about 1/2 cup (80 g)
- 1 large egg
- 3/4 cup (180 ml) milk
- Oil for frying (use same type as for fish; additional as needed)

Instructions

Short Description:
Crisp cornmeal-breaded catfish fillets fried golden and served with classic tartar sauce, warm hush puppies, and a tangy cabbage slaw for a complete Great Plains meal. This dinner echoes Nebraska's freshwater fishing traditions and simple, hearty frying techniques.

Regional Notes:
This Nebraska version uses a coarse yellow cornmeal breading and a buttermilk soak common in the Great Plains, producing a crunchy exterior and tender interior. Serving with tartar sauce, hush puppies, and a vinegar-forward slaw reflects Midwestern preferences for balanced, approachable sides rather than heavily spiced Southern variations.

1. Make the tartar sauce: in a small bowl, whisk together mayonnaise, pickle relish, lemon juice, parsley, and capers (if using). Season with a pinch of salt and pepper. Refrigerate until serving.
2. Prepare the slaw: in a large bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Toss dressing with cabbage mixture and refrigerate to meld while you finish other components.
3. Mix dry breading for fish: in a shallow dish combine 1 1/2 cups (180 g) cornmeal, 1/2 cup (65 g) flour, 1 tsp smoked paprika, 1/2 tsp cayenne (if using), 1 tsp salt and 1/2 tsp black pepper. Stir to blend.
4. Set up wet dip: whisk buttermilk and 1 large egg in a second shallow bowl.
5. Bread the catfish: pat fillets dry with paper towels and season lightly with remaining 1 tsp salt and 1/2 tsp pepper. Dip each fillet into the buttermilk-egg mixture, letting excess drip off, then press firmly into the cornmeal mixture to coat both sides. Place on a wire rack and let rest 10 minutes so the coating adheres.
6. Make hush puppy batter: in a medium bowl whisk cornmeal (1 cup/120 g), flour (1/2 cup/65 g), baking powder, sugar, salt, and pepper. Stir in diced onion. Whisk egg and milk together and add to dry ingredients, stirring until just combined. Batter should be thick but scoopable; add a splash more milk if too stiff.
7. Heat oil: in a heavy skillet or Dutch oven, add oil to a depth of 1 1/2–2 inches (about 3–5 cm) and heat to 350°F (175°C). Use a thermometer to maintain temperature. (If shallow-frying fillets, use about 1/2–1 inch oil depth and adjust cooking times.)
8. Fry hush puppies first: drop rounded teaspoons of hush puppy batter into the hot oil (or use a tablespoon for larger); do not overcrowd. Fry until golden brown, about 2–3 minutes per side, turning as needed. Drain on a paper towel-lined tray and keep warm in a low oven (200°F/95°C) while you fry fish.
9. Fry the catfish: when oil is steady at 350°F (175°C), carefully lower breaded fillets into the oil in batches (do not overcrowd). Fry 3–4 minutes per side (depending on thickness) until coating is deep golden and the fish flakes easily with a fork; internal temperature should reach 145°F (63°C). Adjust heat to keep oil between 325–350°F (160–175°C). Drain fillets on a wire rack over a sheet pan; dot with a little butter while hot, if desired.
10. Finish and serve: arrange 1 fillet per serving with a portion of hush puppies (3–4 each) and a generous scoop of slaw. Place a ramekin of tartar sauce and a lemon wedge on the plate. Offer hot sauce or ketchup at the table if desired.
11. Leftovers: refrigerate fish and hush puppies in an airtight container up to 2 days; reheat in a 375°F (190°C) oven to restore crispness.