Entree: United States – Southern Plains United States (Oklahoma) – Oklahoma Fried Catfish

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 4 catfish fillets (skinless), approx. 6–8 oz (170–225 g) each, total approx. 1.75–2 lb (800–900 g)
- 2 cups (480 ml) buttermilk
- 1–2 tsp (5–10 ml) hot sauce (optional)
- 1 1/2 cups (210 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- 1 tsp (2 g) smoked paprika or regular paprika
- 1/2–1 tsp (1–2 g) cayenne pepper (adjust to taste)
- About 1–2 qt (0.95–1.9 L) vegetable oil or peanut oil for frying
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) sweet pickle relish or finely chopped dill pickles
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard (optional)
- 1/4 tsp (1 g) kosher salt and pinch black pepper for tartar sauce
- 4 cups (300 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/3 cup (80 ml) mayonnaise (for coleslaw)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) kosher salt (for coleslaw)
- Freshly ground black pepper to taste (for coleslaw)
- 1.5 lb (700 g) baby potatoes or new potatoes, halved
- 2 tbsp (30 ml) vegetable oil (for potatoes)
- 1 tsp (2 g) smoked paprika (for potatoes)
- 1 tbsp (15 g) chopped fresh parsley (optional)
- 1–2 lemons, cut into wedges, for serving

Instructions

Short Description:
Crisp cornmeal-breaded catfish fillets fried golden and served with tangy homemade tartar sauce, lemon wedges, a simple coleslaw, and skillet potatoes for a complete Oklahoma-style main course.

Regional Notes:
This Oklahoma version emphasizes a coarse cornmeal breading (often mixed with a little flour) and straightforward seasoning, with a buttermilk soak to tenderize the fish. It is served simply with tartar sauce and lemon and paired here with basic coleslaw and skillet potatoes to make a full entrée in the Southern Plains tradition.

1. Pat the catfish fillets dry and place in a shallow dish. Pour the buttermilk over the fillets and add the hot sauce if using. Cover and refrigerate for 30 minutes to 2 hours while you prepare other components.
2. Make the tartar sauce: in a small bowl combine 3/4 cup (180 ml) mayonnaise, 2 tbsp (30 ml) relish, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Dijon mustard (if using), 1/4 tsp (1 g) salt, and a pinch of pepper. Stir, taste, and adjust seasoning. Chill until serving.
3. Make the coleslaw: in a large bowl whisk 1/3 cup (80 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (12 g) sugar, 1/2 tsp (2.5 g) salt, and black pepper to taste. Add 4 cups (300 g) shredded cabbage and 1 cup (110 g) shredded carrot; toss to coat. Refrigerate until ready to serve.
4. Prepare the potato side: place halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer 8 minutes until just tender. Drain and let steam-dry for a minute. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, 4–5 minutes to brown, then stir and continue to crisp another 6–8 minutes. Season with 1 tsp (2 g) smoked paprika, salt and pepper to taste, and stir in chopped parsley. Keep warm.
5. While potatoes finish, heat 1–2 qt (0.95–1.9 L) vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) for frying (use a thermometer if available). The oil depth should be at least 1 in (2.5 cm) so fillets can float and fry evenly.
6. In a wide shallow bowl combine 1 1/2 cups (210 g) cornmeal, 1/2 cup (65 g) flour, 1 1/2 tsp (7.5 g) salt, 1/2 tsp (1 g) black pepper, 1 tsp (2 g) garlic powder, 1/2 tsp (1.5 g) onion powder, 1 tsp (2 g) paprika, and 1/2–1 tsp (1–2 g) cayenne. Mix well.
7. Remove fillets from buttermilk, letting excess drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing the mix onto the fish to form an even coating. Shake off excess.
8. Fry the fillets in batches without crowding the pan, 3–5 minutes per side depending on thickness, until the crust is deep golden brown and fish flakes easily with a fork (internal temp about 145°F / 63°C). Adjust heat to maintain roughly 325–350°F (160–175°C) while frying. Transfer fillets to a wire rack over a sheet pan or paper towels to drain; sprinkle lightly with salt.
9. Reheat or finish potatoes and coleslaw as needed. Arrange two fillets per plate with a portion of skillet potatoes and a scoop of coleslaw. Serve with lemon wedges and a generous spoonful of tartar sauce.
10. Leftovers: refrigerate sauce and coleslaw separately up to 3 days; fried fish is best the same day but may be gently reheated in a 350°F (175°C) oven to regain crispness.