American Cuisine
Fried Catfish with Hushpuppies
By Delphine Arceneaux
Rate this recipe
A Southern fish fry is a whole event, and fried catfish with hushpuppies is its centerpiece. The cornmeal dredge is what makes it Southern, giving the fish a gritty, golden crust that shatters into the soft, flaky flesh inside. A buttermilk soak before dredging helps that cornmeal cling and adds a subtle tang. The hushpuppies are not an afterthought, they are the reason you keep the fryer going: spoonfuls of seasoned cornmeal batter with onion, dropped straight into the hot oil, fried into crunchy little orbs that legend says were tossed to hounds to hush them. Frying both at 350 degrees keeps the crust crisp and the fish from going greasy. I drain everything on a wire rack, not paper towels, so the bottoms stay crisp instead of steaming. With lemon wedges and tartar sauce, this is the taste of a backyard gathering, the food that draws everyone toward the kitchen before it is even on the table.
Ingredients
Serves 4Instructions
- 1
Preheat deep fryer or heavy pot with oil to 350°F (175°C).
- 2
In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and pepper.
- 3
Dip catfish fillets in buttermilk, then dredge in the cornmeal mixture, pressing to adhere.
- 4
Fry fish in batches for 5-7 minutes until golden brown and flaky. Drain on wire rack.
- 5
For hushpuppies, mix cornmeal, flour, baking powder, salt, and onion in a bowl. Stir in buttermilk and egg until combined.
- 6
Drop spoonfuls of batter into the hot oil and fry for 3-4 minutes until golden brown.
- 7
Serve hot fish with hushpuppies, lemon wedges, and tartar sauce.
Chef's Tips
- ✦ Soak the catfish in buttermilk before dredging so the cornmeal crust clings and the fish stays moist.
- ✦ Hold the oil at a steady 350°F (175°C); too cool gives a greasy crust, too hot burns the cornmeal before the fish cooks.
- ✦ Fry in small batches so the oil temperature does not crash, and let it recover between batches.
- ✦ Drain the fish and hushpuppies on a wire rack rather than paper towels so the bottoms stay crisp instead of steaming soft.
Ingredient Substitutions
-
catfish fillets → tilapia, cod, or other firm white fish
Any mild, flaky white fish takes the cornmeal crust well; adjust frying time for thickness.
-
buttermilk → milk soured with lemon juice, or plain yogurt thinned with milk
Provides the tangy soak that helps the cornmeal adhere.
-
cornmeal → a mix of cornmeal and fine corn flour, or seasoned fish-fry mix
Finer cornmeal gives a smoother crust; a pre-seasoned fry mix is the easy shortcut.
-
Cajun seasoning → Old Bay, or a blend of paprika, cayenne, garlic, and black pepper
Season the dredge generously; the crust is where most of the flavor lives.
Tags
Frequently Asked Questions
How do I know when fried catfish is done? ▼
Catfish is done when the crust is deep golden and the fish flakes easily with a fork, about 5 to 7 minutes in 350°F (175°C) oil, reaching an internal temperature of 145°F (63°C). Fillets float and feel firm when cooked through. Thicker fillets take a little longer.
Why are my hushpuppies raw in the middle? ▼
Raw centers mean the oil was too hot, browning the outside before the inside cooked, or the spoonfuls were too large. Keep the oil at 350°F (175°C) and use small spoonfuls so they cook through in the 3 to 4 minutes it takes to brown.
Can I bake or air-fry the catfish instead? ▼
Yes. For a lighter version, coat the buttermilk-dipped fillets in cornmeal, spray with oil, and bake at 425°F (220°C) or air-fry at 400°F (200°C) for about 12 to 15 minutes, flipping once. The crust will be less craggy than deep-fried but still crisp.
What sides go with fried catfish? ▼
Beyond the hushpuppies, classic Southern sides are coleslaw, collard greens, mac and cheese, and lemon wedges with tartar or remoulade sauce. A cold pitcher of sweet tea completes the fish-fry spread.
