Entree: United States – Alabama, Southern United States – 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 40 min

Cook 15 min

Additional 20 min

Total 1 hr 15 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, skinless (approx. 24 oz (680 g) total)
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 1/2 cups (210 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp (10 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) cayenne pepper (adjust to taste)
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 4 cups (960 ml) vegetable oil, peanut oil, or canola oil for deep frying (enough for 3-4 in (7-10 cm) depth)
- Lemon wedges for serving

Hushpuppies:
- 1 cup (140 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 tsp (2.5 ml) salt
- 1/4 cup (40 g) finely chopped yellow onion
- 1 large egg, beaten (approx. 1 3/4 oz (50 g))
- 3/4 cup (180 ml) buttermilk (add more if batter too thick)

Coleslaw:
- 4 cups (300 g) shredded green cabbage
- 1 cup (100 g) shredded carrot
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 ml) Dijon mustard (optional)
- Salt and freshly ground black pepper to taste

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 ml) Dijon mustard
- Salt and pepper to taste

Show original ingredient measurements

- 4 catfish fillets, approx. 6 oz (170 g) each, skinless (approx. 24 oz / 680 g total)
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 1/2 cups (210 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp (10 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) cayenne pepper (adjust to taste)
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 4 cups (960 ml) vegetable oil, peanut oil, or canola oil for deep frying (enough for 3-4 in / 7-10 cm depth)
- Lemon wedges for serving

Hushpuppies:
- 1 cup (140 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 tsp (2.5 ml) salt
- 1/4 cup (40 g) finely chopped yellow onion
- 1 large egg, beaten (approx. 50 g)
- 3/4 cup (180 ml) buttermilk (add more if batter too thick)

Coleslaw:
- 4 cups (300 g) shredded green cabbage
- 1 cup (100 g) shredded carrot
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 ml) Dijon mustard (optional)
- Salt and freshly ground black pepper to taste

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 ml) Dijon mustard
- Salt and pepper to taste

Instructions

Short Description:
Crispy, golden cornmeal-breaded catfish fillets, deep-fried and served with classic Southern hushpuppies and a crisp coleslaw for a complete Alabama-style meal.

Regional Notes:
This Alabama variation uses a coarse cornmeal coating and deep-frying — a hallmark of Southern catfish — and is traditionally served with hushpuppies and a tangy coleslaw. The breading and sides distinguish it from lighter pan-fried or non-Southern preparations.

1. Pat the catfish fillets dry with paper towels. In a shallow dish, combine buttermilk, hot sauce (if using), and 1/2 tsp (2.5 ml) salt. Submerge fillets and refrigerate while you prepare other components, 20–30 minutes.
2. Make the coleslaw: In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon (if using), and a pinch of salt and pepper. Toss with shredded cabbage and carrot. Chill in the refrigerator for at least 20 minutes to meld flavors.
3. Prepare hushpuppy batter: In a medium bowl combine cornmeal, flour, sugar, baking powder, baking soda, and 1/2 tsp (2.5 ml) salt. Stir in chopped onion, beaten egg, and buttermilk until a thick spoonable batter forms (add a little more buttermilk if too stiff). Let rest while you heat the oil.
4. Make the fish dredge: In a wide shallow bowl or pie plate, whisk together 1 1/2 cups (210 g) cornmeal, 3/4 cup (95 g) flour, black pepper, paprika, cayenne, garlic powder, onion powder, and remaining 1 tsp (5 ml) salt.
5. Heat oil in a heavy Dutch oven or deep fryer to 350–365°F (175–185°C). Use a thermometer and maintain temperature between batches.
6. Remove one fillet from buttermilk, letting excess drip off. Dredge thoroughly in the cornmeal-flour mixture, pressing to adhere a good coating. Shake off excess. Repeat with remaining fillets.
7. Fry catfish in batches without crowding: gently lower fillets into hot oil and fry 3–5 minutes per side (depending on thickness) until deeply golden and the internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a low oven (200°F / 95°C) if needed.
8. Fry hushpuppies: drop rounded tablespoons or use a small cookie scoop to portion batter into the hot oil, frying in batches until golden brown, about 3–4 minutes, turning once. Drain on paper towels or a rack.
9. Make quick tartar sauce (optional): stir together mayonnaise, relish, lemon juice, Dijon, and season to taste with salt and pepper.
10. To serve: plate 1 catfish fillet per person with a handful of hushpuppies and a scoop of coleslaw. Serve with lemon wedges and tartar sauce on the side.