Entree: United States – Tennessee, Southern United States – Catfish Fry

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 4 catfish fillets, approx. 7 oz (200 g) each
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 1/2 cups (180 g) fine yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 tsp (3 g) garlic powder
- Vegetable oil or peanut oil for frying, about 6 cups (1.4 L) (enough for 3-4 in / 7-10 cm depth)
- Lemon wedges for serving

Hushpuppies:
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1 tbsp (12 g) granulated sugar
- 1/4 cup (40 g) finely chopped yellow onion
- 1 large egg, beaten
- 3/4 cup (180 ml) buttermilk
- 2 tbsp (30 ml) melted butter or neutral oil

Coleslaw:
- 4 cups (340 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/2 cup (120 g) mayonnaise
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) milk or buttermilk (optional, to loosen)

Tartar Sauce:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) dill pickle relish or finely chopped dill pickles
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon or yellow mustard
- 1/4 tsp (1 g) black pepper

Instructions

Short Description:
A classic Tennessee catfish fry: cornmeal-coated catfish fillets deep-fried until crisp, served as a complete plate with hushpuppies and creamy coleslaw and tartar sauce. This meal combines crunchy fried fish, a warm cornmeal starch, and a bright cabbage salad.

Regional Notes:
Tennessee catfish is traditionally soaked in buttermilk then dredged in a seasoned cornmeal-based coating and deep-fried, yielding a coarse, crunchy crust distinct from flour-only or beer-batter southern versions. Serving it with hushpuppies and coleslaw is the typical regional plate.

1. Marinate the fish: in a shallow dish combine buttermilk and hot sauce (if using). Submerge catfish fillets, cover, and refrigerate 30 minutes to 1 hour.
2. Make the cornmeal dredge: in a wide bowl whisk together cornmeal, flour, baking powder, 1 tsp salt, 1/2 tsp black pepper, cayenne (if using), and garlic powder. Set aside.
3. Prepare hushpuppy batter: whisk cornmeal, flour, baking powder, 1/2 tsp salt, sugar, and chopped onion in a bowl. Stir in beaten egg, buttermilk, and melted butter until just combined. Let rest while oil heats.
4. Mix coleslaw: in a bowl whisk mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt, 1/4 tsp pepper, and milk if using. Toss with shredded cabbage and carrot. Refrigerate at least 15 minutes so flavors meld.
5. Make tartar sauce: stir together mayonnaise, pickle relish, lemon juice, mustard, and pepper. Chill until serving.
6. Heat oil for frying: pour oil into a deep Dutch oven or heavy pot to a depth of 3-4 inches (7-10 cm). Heat to 350-375°F (175-190°C). If you don’t have a thermometer, test with a small pinch of batter—it should sizzle and brown in about 45–60 seconds.
7. Dredge the fillets: remove fillets from buttermilk, letting excess drip off. Press each fillet into the cornmeal mixture to coat thoroughly, pressing to adhere. Shake off excess.
8. Fry the catfish: working in batches without crowding, carefully lower fillets into hot oil. Fry 3–5 minutes per side, depending on thickness, until golden brown and the fish flakes easily (internal temperature about 145°F / 63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.
9. Fry hushpuppies: with oil still at 350°F (175°C), drop tablespoonfuls of hushpuppy batter into hot oil (use a small cookie scoop or spoon). Fry in batches 2–3 minutes, turning once, until deep golden. Drain on paper towels.
10. Finish and serve: plate 1 fillet per person with 3–4 hushpuppies and a generous scoop of coleslaw. Serve tartar sauce and lemon wedges on the side. Enjoy hot.