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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 4 catfish fillets, skinless, about 7 oz (200 g) each (total approx. 28 oz / 800 g)
- 1 1/2 cups (210 g) yellow cornmeal, divided
- 3/4 cup (95 g) all-purpose flour, divided
- 1 cup (240 ml) buttermilk, divided
- 2 large eggs
- 1 tsp (5 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
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 6 cups (1.4 L) vegetable oil or peanut oil for deep-frying (enough for 3 in / 7 cm depth)
- 1 lemon, cut into wedges
- Chopped fresh parsley for garnish (optional)

Hushpuppies:
- 1 cup (140 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1/3 cup (50 g) finely chopped yellow or sweet onion
- 1 large egg
- 3/4 cup (180 ml) buttermilk

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
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) freshly ground black pepper

Quick tartar sauce (optional):
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- Salt and pepper to taste

Instructions

Short Description:
Crispy, deep-fried catfish fillets coated in a seasoned cornmeal dredge, served as a complete Southern meal with golden hushpuppies and tangy coleslaw.

Regional Notes:
This Arkansas/Southern United States version uses a cornmeal-forward dredge and a buttermilk soak for tender, flavorful fillets. It is traditionally deep-fried and plated with hushpuppies and a creamy coleslaw, distinguishing it from milder or batter-only catfish preparations found elsewhere.

1. Make the coleslaw: In a medium bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Toss with shredded cabbage and carrot. Cover and chill while you prepare the rest (at least 15 minutes).
2. Prepare hushpuppy batter: In a bowl combine 1 cup (140 g) cornmeal, 1/2 cup (60 g) flour, 1 1/2 tsp (6 g) baking powder, 1 tsp (4 g) sugar, and 1/2 tsp (3 g) salt. Stir in chopped onion. Whisk egg and 3/4 cup (180 ml) buttermilk in a separate small bowl, then fold into dry ingredients to make a thick batter. If too dry, add 1–2 tbsp (15–30 ml) buttermilk. Let rest while you prep fish.
3. Make the dredge and soak: In a shallow dish combine 1 1/2 cups (210 g) cornmeal, 3/4 cup (95 g) flour, 1 tsp (5 g) baking powder, 1 tsp (2 g) garlic powder, 1 tsp (2 g) onion powder, 1/2 tsp (1 g) cayenne, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper. In a second shallow bowl whisk together the remaining 1 cup (240 ml) buttermilk and 2 eggs.
4. Soak catfish: Pat fillets dry with paper towels. Season lightly with a pinch of salt and pepper. Dip each fillet into the buttermilk-and-egg mixture, then press firmly into the cornmeal dredge to coat both sides. Set on a wire rack for 5 minutes to let the coating adhere.
5. Heat oil: In a large, heavy pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to keep temperature steady; adjust heat as needed between batches.
6. Fry hushpuppies first: Drop tablespoonfuls of hushpuppy batter into the oil in small batches, being careful not to crowd. Fry until golden brown and cooked through, about 3–4 minutes, turning once. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if desired.
7. Fry the catfish: Fry the coated fillets in batches at 350°F (175°C), 3–5 minutes per side depending on thickness, until the crust is deep golden brown and fish flakes easily with a fork (internal temperature about 145°F / 63°C). Do not overcrowd the pot; maintain oil temperature by allowing it to return to 350°F between batches.
8. Drain and season: Transfer fried fillets to a wire rack set over a sheet pan and sprinkle immediately with a small pinch of salt. Let rest 1–2 minutes.
9. Make tartar sauce (optional): While fish rests, stir together mayonnaise, relish, lemon juice, Dijon mustard, and season with salt and pepper to taste.
10. Plate and serve: Arrange 1 catfish fillet per plate with a handful of hushpuppies and a generous scoop of coleslaw. Garnish with lemon wedges and parsley; serve tartar sauce on the side.