Entree: United States – National Capital Region – Southern Fried Catfish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 45 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 catfish fillets, approx. 6 oz (170 g) each (about 1.5 lb (680 g) total)
- 1 1/2 cups (360 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 1/2 cups (180 g) yellow cornmeal
- 3/4 cup (90 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- For frying: 3–4 cups (710–950 ml) peanut oil or canola oil (enough for 2–3 in (5–7.5 cm) depth)
- 1 lemon, cut into wedges (for serving)

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

Quick coleslaw (4 servings):
- 4 cups (320 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper

Hush puppies (starch, makes about 12–16):
- 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
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1/4 cup (25 g) finely chopped yellow onion
- 1/4 tsp (1 g) cayenne pepper (optional)
- Additional oil: use the same frying oil as for fish

Show original ingredient measurements

- 4 catfish fillets, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total)
- 1 1/2 cups (360 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 1/2 cups (180 g) yellow cornmeal
- 3/4 cup (90 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- For frying: 3–4 cups (710–950 ml) peanut oil or canola oil (enough for 2–3 in / 5–7.5 cm depth)
- 1 lemon, cut into wedges (for serving)

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

Quick coleslaw (4 servings):
- 4 cups (320 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper

Hush puppies (starch, makes about 12–16):
- 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
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1/4 cup (25 g) finely chopped yellow onion
- 1/4 tsp (1 g) cayenne pepper (optional)
- Additional oil: use the same frying oil as for fish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crisp, cornmeal-breaded catfish fillets fried until golden and served with tangy tartar sauce, lemon wedges, a crunchy quick coleslaw, and warm hush puppies for a complete Southern-style main course popular in the National Capital Region.

Regional Notes:
This District of Columbia / National Capital Region version follows Southern coastal roots: catfish fillets soaked in buttermilk and dredged in yellow cornmeal for a crunchy crust, served with tartar sauce and lemon. Typical accompaniments here are hush puppies and a simple vinegar-mayo slaw to make a full entree plate.

1. Make the tartar sauce: in a small bowl combine mayonnaise, chopped pickles/relish, lemon juice, Dijon (if using), capers (if using), and a pinch of salt and pepper. Cover and chill.
2. Make the coleslaw: in a medium bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add shredded cabbage and carrot; toss to coat. Refrigerate to meld while you cook.
3. Soak the catfish: in a shallow dish whisk buttermilk with hot sauce (if using). Submerge fillets, cover, and refrigerate 30–45 minutes (up to 2 hours) while you prep other components.
4. Mix the dry dredge: in a wide shallow bowl combine cornmeal, flour, baking powder, 1 1/2 tsp (7.5 ml) salt (reserve remaining salt), black pepper, paprika, cayenne, garlic powder, and onion powder. Stir to blend.
5. Make hush puppy batter: in a bowl whisk cornmeal, flour, baking powder, 1/2 tsp (2.5 ml) salt, and sugar. In another bowl whisk buttermilk and egg; stir in chopped onion and cayenne. Add wet to dry and mix until just combined; batter should be thick but spoonable. Chill briefly if time allows.
6. Heat oil: pour 3–4 cups (710–950 ml) oil into a heavy 3–4 qt (3–4 L) pot or Dutch oven to a depth of 2–3 in (5–7.5 cm). Heat to 350°F (175°C) over medium-high heat. Use a thermometer for accuracy.
7. Dredge the catfish: working with one fillet at a time, lift from buttermilk letting excess drip, then press into the cornmeal mixture to coat both sides. Shake off excess.
8. Fry the catfish: carefully lower fillets into the hot oil without crowding (work in batches). Fry 3–5 minutes per side, until golden brown and an instant-read thermometer reads 145°F (63°C) at the thickest part, or the flesh flakes easily. Transfer to a wire rack or paper towels to drain; keep warm on a baking sheet in a 200°F (95°C) oven if needed.
9. Fry hush puppies: when oil is back to temperature (350°F / 175°C), drop heaping teaspoonfuls or small tablespoons of batter into the oil (12–16 hush puppies at a time depending on pot size), and fry 2–3 minutes, turning as needed, until deep golden and cooked through. Remove with a slotted spoon and drain on paper towels; sprinkle lightly with salt.
10. Finish and plate: divide coleslaw among 4 plates. Place one catfish fillet on each plate with 3–4 hush puppies. Spoon a dollop of tartar sauce alongside and garnish with lemon wedges. Serve immediately.
11. Leftovers/storage: refrigerate cooked fish and hush puppies in an airtight container for up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes. Tartar sauce and coleslaw keep 3–4 days refrigerated.

Short Description:
Crisp, cornmeal-breaded catfish fillets fried until golden and served with tangy tartar sauce, lemon wedges, a crunchy quick coleslaw, and warm hush puppies for a complete Southern-style main course popular in the National Capital Region.

Regional Notes:
This District of Columbia / National Capital Region version follows Southern coastal roots: catfish fillets soaked in buttermilk and dredged in yellow cornmeal for a crunchy crust, served with tartar sauce and lemon. Typical accompaniments here are hush puppies and a simple vinegar-mayo slaw to make a full entree plate.

1. Make the tartar sauce: in a small bowl combine mayonnaise, chopped pickles/relish, lemon juice, Dijon (if using), capers (if using), and a pinch of salt and pepper. Cover and chill.
2. Make the coleslaw: in a medium bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add shredded cabbage and carrot; toss to coat. Refrigerate to meld while you cook.
3. Soak the catfish: in a shallow dish whisk buttermilk with hot sauce (if using). Submerge fillets, cover, and refrigerate 30–45 minutes (up to 2 hours) while you prep other components.
4. Mix the dry dredge: in a wide shallow bowl combine cornmeal, flour, baking powder, 1 1/2 tsp salt (reserve remaining salt), black pepper, paprika, cayenne, garlic powder, and onion powder. Stir to blend.
5. Make hush puppy batter: in a bowl whisk cornmeal, flour, baking powder, 1/2 tsp salt, and sugar. In another bowl whisk buttermilk and egg; stir in chopped onion and cayenne. Add wet to dry and mix until just combined; batter should be thick but spoonable. Chill briefly if time allows.
6. Heat oil: pour 3–4 cups (710–950 ml) oil into a heavy 3–4 qt (3–4 L) pot or Dutch oven to a depth of 2–3 in (5–7.5 cm). Heat to 350°F (175°C) over medium-high heat. Use a thermometer for accuracy.
7. Dredge the catfish: working with one fillet at a time, lift from buttermilk letting excess drip, then press into the cornmeal mixture to coat both sides. Shake off excess.
8. Fry the catfish: carefully lower fillets into the hot oil without crowding (work in batches). Fry 3–5 minutes per side, until golden brown and an instant-read thermometer reads 145°F (63°C) at the thickest part, or the flesh flakes easily. Transfer to a wire rack or paper towels to drain; keep warm on a baking sheet in a 200°F (95°C) oven if needed.
9. Fry hush puppies: when oil is back to temperature (350°F / 175°C), drop heaping teaspoonfuls or small tablespoons of batter into the oil (12–16 hush puppies at a time depending on pot size), and fry 2–3 minutes, turning as needed, until deep golden and cooked through. Remove with a slotted spoon and drain on paper towels; sprinkle lightly with salt.
10. Finish and plate: divide coleslaw among 4 plates. Place one catfish fillet on each plate with 3–4 hush puppies. Spoon a dollop of tartar sauce alongside and garnish with lemon wedges. Serve immediately.
11. Leftovers/storage: refrigerate cooked fish and hush puppies in an airtight container for up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes. Tartar sauce and coleslaw keep 3–4 days refrigerated.