Entree: United States – Florida (Southern United States) – Fried Catfish

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Total 1 hr 5 min

Ingredients

- 4 catfish fillets, approx. 1.5 lb (680 g) total
- 1 cup (240 ml) buttermilk
- 1 tsp (5 ml) hot sauce (optional)
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- Vegetable oil or peanut oil for deep frying, about 6 cups (1.4 L)
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish

Coleslaw
- 4 cups (340 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper

Hushpuppies (yields about 16)
- 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 (2.5 g) baking soda
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1/2 cup (120 ml) buttermilk
- 1 large egg (approx. 50 g)
- 1/4 cup (40 g) finely chopped yellow or sweet onion
- 2 tbsp (30 ml) melted butter or neutral oil

Tartar Sauce
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) sweet pickle relish or finely chopped dill pickles
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (8 g) chopped capers (optional)
- Salt and pepper to taste

Instructions

Short Description:
Cornmeal-crusted catfish fillets deep-fried until crisp and golden, served with classic Southern sides of creamy coleslaw and warm hushpuppies, plus a bright tartar sauce and lemon wedges.

Regional Notes:
This Florida Southern-style fried catfish uses a crunchy yellow cornmeal crust and a buttermilk soak for tang and tenderness, reflecting Gulf Coast and Southern tradition. Served with hushpuppies and coleslaw — standard accompaniments in Florida fish houses and Southern plate lunches — it differs from other regional catfish styles that use heavy batter or baking.

1. Prep the fish: Pat catfish fillets dry with paper towels. Place buttermilk in a shallow dish, stir in hot sauce if using, then add fillets to soak for 20–30 minutes in the refrigerator.
2. Make dredge: In a wide shallow bowl or plate combine cornmeal, flour, salt, pepper, smoked paprika, cayenne, garlic powder, and onion powder. Mix well so seasonings are evenly distributed.
3. Heat oil: In a deep skillet, Dutch oven, or deep fryer, add enough oil to reach about 2–3 inches (5–7.5 cm) deep (roughly 6 cups / 1.4 L). Heat to 350°F (175°C) over medium-high heat; use a thermometer to maintain temperature.
4. Dredge and fry fish: Remove a fillet from buttermilk, let excess drip off, then press into cornmeal mixture to coat both sides. Repeat for remaining fillets. Fry fillets in batches to avoid crowding, 3–5 minutes per side depending on thickness, until crust is deep golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined tray to drain and keep warm.
5. Make coleslaw: While fish fries, combine shredded cabbage and carrot in a bowl. Whisk mayonnaise, apple cider vinegar, sugar, lemon juice, salt, and pepper in a small bowl, then toss with vegetables until evenly coated. Chill until ready to serve.
6. Mix tartar sauce: Whisk mayonnaise, relish, lemon juice, Dijon, and capers (if using) in a small bowl. Taste and season with salt and pepper. Chill until serving.
7. Make hushpuppy batter: In a medium bowl whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper. In a separate bowl whisk buttermilk and egg, then stir in chopped onion and melted butter. Add wet ingredients to dry and stir just until combined; batter will be thick.
8. Fry hushpuppies: Heat oil (same oil or a second pot) to 350°F (175°C). Drop tablespoonfuls of batter into hot oil, frying in batches until deep golden, about 2–3 minutes, turning as needed. Remove with a slotted spoon and drain on paper towels.
9. Finish and plate: Arrange fried catfish fillets on plates with a generous scoop of coleslaw and several hushpuppies. Spoon tartar sauce into a small dish on the side, add lemon wedges and sprinkle chopped parsley over the fish.
10. Serve immediately while hot and crisp.