Entree: United States – Mississippi / Southern United States – Mississippi Catfish Fry

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 catfish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 2 cups (240 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 2 tsp (10 g) smoked paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 2 tsp (12 g) kosher salt
- 1 tsp (5 g) black pepper
- 4–6 cups (960–1440 ml) peanut oil or vegetable oil for deep-frying

Hushpuppies:
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1 large egg
- 1/3 cup (80 ml) buttermilk
- 1/3 cup (50 g) finely chopped yellow or sweet onion
- 1 tbsp (15 ml) melted butter or neutral oil

Coleslaw:
- 4 cups (about 340 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey or granulated sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 1 tsp (5 ml) lemon juice (optional)

Remoulade / Tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 g) Creole or Dijon mustard
- 1/4 tsp (1 g) cayenne pepper (optional)
- Salt and pepper to taste

Garnish and serving:
- Lemon wedges
- Chopped parsley (optional)

Instructions

Short Description:
Crisp, seasoned cornmeal–dredged catfish fillets deep-fried until golden, served as a complete Southern plate with hushpuppies and tangy coleslaw and a simple remoulade for dipping.

Regional Notes:
This Mississippi version uses a seasoned cornmeal dredge and a buttermilk soak, fried in hot oil for the distinctive crunchy crust common across the Delta and Gulf states. It is traditionally plated with hushpuppies and coleslaw—starches and a cool vegetable—rather than fries or salad found in other regions.

1. Make the coleslaw: In a bowl whisk together 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (15 ml) honey (or sugar), 1/2 tsp (3 g) salt, 1/4 tsp (1 g) black pepper and 1 tsp (5 ml) lemon juice if using. Toss with shredded cabbage and carrot, cover and chill while you prepare the rest.
2. Make the remoulade: Combine 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 g) sweet pickle relish, 1 tsp (5 ml) lemon juice, 1 tsp (5 g) mustard and 1/4 tsp (1 g) cayenne; season with salt and pepper. Refrigerate until serving.
3. Soak the catfish: In a shallow dish whisk buttermilk and hot sauce (if using). Pat fillets dry, then submerge in buttermilk and let sit 10–15 minutes to loosen any surface fishiness and help the dredge adhere.
4. Make the fish dredge: In a wide bowl combine 2 cups (240 g) cornmeal, 1/2 cup (65 g) flour, 1 tbsp (8 g) garlic powder, 1 tbsp (8 g) onion powder, 2 tsp (10 g) smoked paprika, 1 tsp (5 g) cayenne, 2 tsp (12 g) salt and 1 tsp (5 g) black pepper. Mix well.
5. Mix hushpuppy batter: Whisk together 1 cup (120 g) cornmeal, 1/2 cup (65 g) flour, 1 tbsp (12 g) sugar, 1 tsp (4 g) baking powder, 1/2 tsp (3 g) baking soda and 1/2 tsp (3 g) salt. In a small bowl whisk 1 large egg with 1/3 cup (80 ml) buttermilk and 1 tbsp (15 ml) melted butter, then stir into dry ingredients along with 1/3 cup (50 g) chopped onion until just combined. Batter should be scoopable; rest 5 minutes.
6. Heat oil: In a deep heavy pot or fryer heat 4–6 cups (960–1440 ml) oil to 350°F (175°C). Use a thermometer and maintain temperature between 350–365°F (175–185°C) while frying.
7. Fry hushpuppies first: Using a small scoop or spoon, drop tablespoon-sized portions of hushpuppy batter into the hot oil in batches, careful not to overcrowd. Fry 2–3 minutes, turning as needed, until deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels; keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if needed.
8. Dredge the catfish: Remove fillets from buttermilk, letting excess drip off. Press each fillet into the seasoned cornmeal mixture, coating both sides and pressing gently so the cornmeal adheres; shake off excess.
9. Fry the catfish: Fry fillets in batches in the hot oil, 3–5 minutes per side depending on thickness, until crust is deep golden and fish flakes easily and reaches 145°F (63°C) internally. Do not overcrowd; maintain oil temperature. Drain on paper towels.
10. Finish and serve: Plate 1 fillet per person (or halve for larger appetites), add a generous portion of hushpuppies (3–4 each) and a scoop of coleslaw. Spoon remoulade into a small ramekin, garnish with lemon wedges and chopped parsley. Serve immediately while fish is hot and crisp.