Entree: United States – Missouri, Midwestern United States – Fried Catfish

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 4 catfish fillets, approx. 6 oz (170 g) each (total about 1.5 lb / 680 g), skinless or skin-on
- 1 1/2 cup (210 g) yellow cornmeal, divided
- 3/4 cup (90 g) all-purpose flour, divided
- 1 cup (240 ml) buttermilk, plus 3/4 cup (180 ml) buttermilk for hush puppies
- 1 large egg, plus 1 large egg for hush puppies
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2.5 g) freshly ground black pepper, divided
- 1/2 tsp (1.25 g) cayenne pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) garlic powder
- 1 tsp (5 ml) hot sauce (optional)
- 4–6 cups (950–1420 ml) peanut oil or neutral vegetable oil, for deep frying
- For hush puppies:
  - 1 cup (140 g) yellow cornmeal
  - 1/2 cup (60 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1/2 tsp (2.5 g) baking soda
  - 1 tsp (4 g) granulated sugar
  - 3/4 tsp (4 g) salt
  - 1/4 tsp (1 g) black pepper
  - 1 medium onion, finely minced, about 1/2 cup (80 g)
  - 1 tbsp (15 ml) finely chopped fresh parsley (optional)
- For coleslaw:
  - 4 cups (about 340 g) shredded green cabbage
  - 1 cup (110 g) shredded carrots
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (1 g) celery seed (optional)
  - Salt and pepper to taste
- For quick tartar sauce:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) sweet pickle relish
  - 1 tbsp (15 ml) lemon juice
  - 1 tbsp (15 g) finely chopped dill pickle or capers (optional)
  - Salt and pepper to taste
- 1 lemon, cut into wedges, for serving

Instructions

Short Description:
Crispy deep-fried catfish fillets coated in a seasoned cornmeal batter, served with golden hush puppies and tangy coleslaw for a classic Missouri Midwestern main course.

Regional Notes:
This Missouri/Midwestern version uses a coarse yellow cornmeal coating and a buttermilk soak for a distinctive crunchy crust; it is traditionally deep-fried and served alongside hush puppies and vinegar-forward coleslaw rather than potato sides. The use of peanut or neutral vegetable oil for deep frying and a simple tartar sauce are typical of the region.

1. Make the coleslaw: In a large bowl whisk together 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (12 g) sugar, 1/2 tsp (1 g) celery seed (if using), and salt and pepper to taste. Add 4 cups (340 g) shredded cabbage and 1 cup (110 g) shredded carrots; toss to coat. Refrigerate at least 20 minutes to meld flavors.
2. Mix the cornmeal dredge for the fish: In a wide shallow dish combine 1 1/2 cup (210 g) yellow cornmeal, 1/2 cup (60 g) of the all-purpose flour, 1 1/2 tsp (about 7.5 g) kosher salt, 3/4 tsp (about 1.9 g) black pepper, 1/2 tsp (1.25 g) cayenne, 1 tsp (2 g) smoked paprika, and 1/2 tsp (1.5 g) garlic powder. Stir to blend.
3. Soak the catfish: In a separate bowl whisk 1 cup (240 ml) buttermilk with 1 large egg, 1 tsp (5 ml) hot sauce (if using), and 1/2 tsp (1.25 tsp equivalent) kosher salt. Submerge the fillets and let sit 20–30 minutes in the refrigerator while you mix other components.
4. Prepare hush puppy batter: In a bowl combine 1 cup (140 g) cornmeal, 1/2 cup (60 g) flour, 1 tsp (4 g) baking powder, 1/2 tsp (2.5 g) baking soda, 1 tsp (4 g) sugar, 3/4 tsp (4 g) salt, and 1/4 tsp black pepper. Stir in the minced onion (about 1/2 cup / 80 g) and 1 tbsp (15 ml) parsley if using. Whisk together 3/4 cup (180 ml) buttermilk and 1 large egg, then fold into dry ingredients to make a thick batter. Let rest while oil heats.
5. Make tartar sauce: In a small bowl combine 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) sweet pickle relish, 1 tbsp (15 ml) lemon juice and chopped pickle or capers if using. Season with salt and pepper; refrigerate until serving.
6. Heat oil for frying: Pour 4–6 cups (950–1420 ml) oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (5–7.5 cm). Heat oil to 350°F (175°C). Use a thermometer for accuracy — proper temperature is key for crispness.
7. Fry hush puppies first: Working in small batches, drop tablespoonfuls of hush puppy batter into the hot oil (do not overcrowd). Fry 2–3 minutes, turning as needed, until evenly golden brown and cooked through. Remove with a slotted spoon to a paper towel–lined tray and season lightly with salt. Keep warm in a low oven (200°F / 95°C) while frying remaining items.
8. Dredge and fry the catfish: Remove one fillet at a time from the buttermilk mixture, letting excess drip off. Press both sides into the cornmeal dredge, coating thoroughly and shaking off excess. Carefully lower into the hot oil and fry in batches 3–5 minutes total (about 1.5–2.5 minutes per side depending on thickness) until deep golden brown and the flesh flakes easily with a fork (internal temperature about 145°F / 63°C). Do not overcrowd the pot. Transfer to a paper towel–lined tray and lightly season with salt.
9. Finish and serve: Arrange 1 fillet per plate (or two for larger appetites) with a portion of hush puppies and a generous scoop of coleslaw. Serve with tartar sauce, lemon wedges, and hot sauce on the side. Enjoy immediately while hot and crisp.