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Southern Fried Fish Platter Recipe

American (Southern) · Main course · 35 min total

Crispy, golden fried catfish fillets seasoned with a blend of cornmeal and spices, served with classic Southern sides for a hearty platter.

Ingredients

• 4 catfish fillets (about 6 oz each)
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil for frying
• 4 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 4 hamburger buns or bread slices
• Lemon wedges for serving
• Hot sauce for serving

Instructions

1. In a shallow dish, combine buttermilk and a pinch of salt. Add catfish fillets and turn to coat. Let soak for 10 minutes.
2. In another shallow dish, whisk together cornmeal, flour, salt, black pepper, cayenne, garlic powder, and paprika.
3. Pour oil to a depth of 1/2 inch in a large cast-iron skillet or heavy-bottomed pan. Heat over medium-high until shimmering (350°F).
4. Remove fillets from buttermilk, letting excess drip off. Dredge in cornmeal mixture, pressing lightly to adhere.
5. Fry fillets in batches without crowding, about 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. For coleslaw: In a bowl, whisk mayonnaise, vinegar, and sugar. Add coleslaw mix and toss to coat. Season with salt and pepper.
7. Toast buns or bread if desired. Assemble platter: place a fillet on each bun or bread slice, top with coleslaw, and serve with lemon wedges and hot sauce.

Tips

• Substitute catfish with tilapia or cod if preferred.
• Keep fried fish warm in a 200°F oven while frying remaining batches.
• Coleslaw can be made ahead and refrigerated for up to 2 hours before serving.

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