Entree: United States – Southern United States (North Carolina) – Fried Catfish

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 4 catfish fillets, approx. 6–8 oz (170–225 g) each, skinless, pin-boned
- 1 1/2 cups (180 g) yellow cornmeal, divided
- 3/4 cup (95 g) all-purpose flour, divided
- 2 tsp (10 g) kosher salt, divided
- 1 1/2 tsp (3 g) freshly ground black pepper, divided
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 1/4 cups (300 ml) buttermilk, divided
- 2 large eggs, divided
- Vegetable oil for frying, about 4 cups (950 ml) (enough for 2 in / 5 cm depth in a deep skillet or Dutch oven)
- 1 lemon, cut into wedges

Hushpuppies:
- 1 1/2 cups (180 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 3 tbsp (45 g) unsalted butter, melted
- 1/2 cup (75 g) finely chopped yellow onion
- Additional vegetable oil as needed (see above)

Coleslaw:
- 4 cups (320 g) shredded green cabbage
- 1 cup (120 g) shredded carrot
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) black pepper

Tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) yellow mustard
- 1/4 tsp (1 g) black pepper

Instructions

Short Description:
Crispy cornmeal-coated catfish fillets fried until golden, served with traditional Southern hushpuppies and creamy coleslaw for a complete main-course plate. Tartar sauce and lemon wedges finish the classic North Carolina seafood meal.

Regional Notes:
This North Carolina-style fried catfish uses a coarse yellow cornmeal coating and a buttermilk soak for a crisp, well-browned crust. It is served alongside hushpuppies and vinegar-tinged coleslaw, reflecting the coastal and inland Southern tradition of pairing fried fish with both a starch and a bright, creamy vegetable side.

1. Make the coleslaw: In a bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (1 g) black pepper. Toss with shredded cabbage and carrot, cover, and chill while preparing the rest of the meal.
2. Make the tartar sauce: Stir together mayonnaise, pickle relish, lemon juice, mustard, and 1/4 tsp (1 g) black pepper. Refrigerate until serving.
3. Prepare the hushpuppy batter: In a medium bowl combine 1 1/2 cups (180 g) cornmeal, 1/2 cup (65 g) flour, sugar, baking powder, 1 tsp (6 g) salt, and 1/4 tsp (1 g) black pepper. Whisk together 1/2 cup (120 ml) buttermilk, 1 large egg, and melted butter; stir into dry ingredients until just combined. Fold in the chopped onion. Cover and set aside.
4. Brine/soak the catfish: In a shallow dish whisk together 3/4 cup (180 ml) buttermilk and 1 large egg. Season fillets lightly with 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) pepper. Submerge fillets in the buttermilk-egg mixture and let rest 15–20 minutes in the refrigerator.
5. Prepare the dredge: In a wide shallow pan combine 1 1/2 cups (180 g) cornmeal, 1/4 cup (30 g) flour, 1 1/2 tsp (7.5 g) salt, 1 tsp (2 g) garlic powder, 1 tsp (2 g) onion powder, 1/2 tsp (1 g) black pepper, and cayenne (if using). Mix to blend.
6. Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 in (5 cm) and heat to 350–365°F (175–185°C). Use a thermometer for accuracy. Keep the oil at steady temperature; adjust heat as needed.
7. Fry the hushpuppies first: Drop heaping teaspoonfuls of hushpuppy batter (or 1 in / 2.5 cm balls) into the hot oil, careful not to overcrowd. Fry in batches until golden brown, about 3–4 minutes, turning as needed. Drain on paper towels and keep warm in a 200°F (95°C) oven while you fry the fish.
8. Dredge and fry the catfish: Remove a fillet from the buttermilk soak, letting excess drip off, and press both sides into the cornmeal dredge to fully coat. Fry fillets in the hot oil, 2–3 at a time depending on pan size, without overcrowding. Cook until deep golden and crisp, about 3–5 minutes per side depending on thickness, flipping once. Internal fish temperature should reach 145°F (63°C). Drain on paper towels and season lightly with a pinch of salt.
9. Finish and plate: Arrange 1 fillet per plate (or 2 for generous portions) with 3–4 hushpuppies and a scoop of coleslaw. Serve with lemon wedges and tartar sauce on the side.
10. Safety and tips: Maintain oil temperature between batches; if temperature drops too low the coating will absorb oil. Do not leave hot oil unattended. Use fresh cornmeal for best crust texture and serve immediately for peak crispness.